mustard greens.

Look for crisp, bright green leaves without any yellowing, wilting, or dark spots. Smaller leaves tend to be more tender and less bitter.

Yes, young mustard greens can be eaten raw in salads, though they have a sharp, peppery bite similar to arugula or radishes.

Kale, collard greens, or turnip greens are the best substitutes. For a similar peppery flavor, try arugula or watercress.

Submerge the leaves in a large bowl of cold water and swish them around to loosen grit. Lift the leaves out and repeat until no sand remains at the bottom.

Yes, but they must be blanched first. Boil for 2 minutes, cool in ice water, squeeze out excess moisture, and store in airtight bags for up to 10 months.

Bitterness is a natural trait of the plant. It increases as the plant matures or is exposed to heat. Cooking with salt, acid (lemon/vinegar), or fat can neutralize it.

Yes, like many dark leafy greens, they contain oxalates. People prone to kidney stones should consume them in moderation.

Both the leaves and the stems are edible. However, the stems can be tough, so they are often removed or chopped finely and cooked longer than the leaves.