Mustard greens often share the pot with collards or turnip greens in a mixed 'mess o' greens.' The sharp bite cuts the richness and keeps the pot from going flat.
What it does
Sinigrin in mustard greens converts to allyl isothiocyanate — a compound shown to inhibit cancer cell proliferation. High folate supports cardiovascular health at population scale.
How it is cooked
Younger leaves can be eaten raw in salads. Mature leaves braise quickly — 30–45 minutes is often enough.