Mustard Greens are a member of the Brassica vegetable family along with collards,broccoli and kale. They are especially popular in the Southern United States. Mustard greens taste similar to a spicy radish. In the Northeast, mustard greens are available during the warm weather season, from July to October.

Preparation: The mustard greens can be eaten raw or cooked. Red and green mustard leaves give a great peppery flavor and add cater to salads. It the leaves are small, they can be cut up or left whole. It the leaves are large, you may want to de-stem them by folding each leaf in half and cutting or ripping out the stem.  if you are not used to the spicy flavor, you can combine the mustard with other, milder greens such as kale, collards or spinach. You can also boil the leaves in salted water for a minute or two to reduce their flavor. 0 You can use the stems in stir-fries, soups or other recipes but they will take longer to cook so they should be added to the dish before the delicate leaf. The leaves will cook quickly, in about 1-2 minutes. Traditionally, mustard greens have been prepared by simmering them for one or more hours with salt pork, ham or bacon. This method destroys many of the greens’ nutrients. Instead, try stir-frying, steaming or sauteing the greens (for one or two minutes) or adding them to a soup