Harvested young, the stems are tender enough for quick-cooking methods. Look out for bruised or torn leaves when selecting.

Cooking mellows the pungent and assertive character of raw mustard greens. Choose bright green, crisp, sturdy leaves, and remove any thick, tough stems — they won’t become tender enough to eat ...

Cook, basting chicken in pan drippings ... Just before serving, toss slivered mustard greens with a squeeze of lemon and some salt and pepper. Place a mound of mustard greens on each plate ...

Harvested young, the stems are tender enough for quick-cooking methods. Look out for bruised or torn leaves when selecting. Mustard greens’ leaves can range in color from bright green to reddish ...