Mustard greens are peppery-tasting greens that come from the mustard plant
Also known as brown mustard, vegetable mustard, Indian mustard, and Chinese mustard, mustard greens are members of the Brassica genus of vegetables. This genus also includes kale, collard greens, broccoli, and cauliflower
There are several varieties, which are usually green and have a strong bitter, spicy flavor.
Salad: Raw mustard greens lightly dressed with lemon juice, olive oil, and salt make for a refreshing, peppery salad. Use curly mustard, red mustard, or mizuna.
Stir-fry: Try stir-frying curly mustard or gai choy in sesame oil with garlic and dried red chilies for a simple, flavorful side dish.
Soup: Mustard greens are delicious in a soup or stew. Try curly mustard with white beans or gai choy with miso.
Mustard greens are rich in important plant compounds and micronutrients, specifically vitamins A, C, and K. As a result, eating them may have benefits for eye and heart health, as well as anticancer and immune-boosting properties.