Peppery, crispy mustard greens, also known as leaf mustard, is indeed one of the most nutritious green-leafy vegetables available around. Its lovely top greens have actually more vitamin A, carotenes, vitamin K, and flavonoid anti-oxidants than some of commonly consumed fruits and vegetables.
Mustard Greens have quite a spicy kick, nice braised & made into pesto, or mixed in with other salad greens, for added flavor blend.
Before cooking, wash its leaves thoroughly in clean running water to remove sand and soil. Trim away thick petioles and stems. Fresh tender mustard greens are eaten raw either as salad or as juice. In South Asian cuisines, mustard is generally stew fried or steam cooked and mixed with other greens such as spinach, fenugreek, etc. Its pungent, peppery flavor is somewhat tamed by adding butter, tomato, garlic and onion to the recipes. This green also mixes well with ham, pork and bacon.
Its leaves wilt quickly if kept at room temperature; therefore, mustard greens should be stored inside the refrigerator immediately. Although they can be stored for up to three days in cold storage, fresh mustard greens should be used as early as possible to get maximum nutrients.