Mustard greens, part of the Brassicaceae family, species Brassica juncea, are thought to
have originated in the Himalayas. These greens have frilly or smooth-edged, deeply veined
leaves that are peppery and slightly spicy in flavor. The plant grows 30–90 cm tall with
leaves 10–30 cm long. Rich in vitamins K, A, and C, as well as glucosinolates, mustard
greens aid in detoxification, inflammation reduction, and bone health. They’re best sautéed,
steamed, or added to soups. Store unwashed in a breathable bag in the refrigerator for
freshness.