Mustard greens are such a welcome, savory green during the cooler months of the year. They are typically quite tender, including their stems, and have that characteristic mustardy bite which can be mellowed with a creamy tahini dressing or complemented with ginger and garlic. They are a wonderful addition to curries and dals, and when young and tender they are delicious in salads, including egg salad.
They are a bit more delicate than chard or collards greens so use them as soon as you can. You can wash them and roll them up in cotton dish towels and then refrigerate them in a plastic bag or skip the towel if you’ll use them within a few days.
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