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 possible. Rinse them and roll them up in a dish towels and refrigerate in a plastic bag.
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