Mustard greens are the leaves of the mustard plant, Brassica juncea. They originated in the Himalayan region of India and have been grown and consumed for more than 5,000 years. Used in many different cuisines, ranging from Chinese to Southern American. The leaves, the seeds, and the stem of this mustard variety are edible. The mustard plant also produces the acrid-tasting brown seeds that are used to make Dijon and other mustards.
Availability may vary by variety and with weather conditions.
Place mustard greens in a plastic bag, removing as much of the air from the bag as possible. Store in the refrigerator where they should keep fresh for about three to four days.
Sauté in a covered skillet in 5 tablespoons of broth or water for 5 minutes;
Add chopped greens to pasta salad such as: chopped tomatoes, pine nuts, goat cheese, pasta, and mustard greens tossed with a little olive oil;
Traditionally cooked with a ham hock or other smoked pork product in soul food dishes.