Mustard Greens: These leafy greens,

Mustard Greens: These leafy greens, which originated in India but are now common in Japanese, Chinese, and Southern American cooking, are similar to kale and collard greens, but have a less bitter and distinct Dijon mustard taste. They can be eaten raw, like in a sandwich for a little extra flavor, or sautéed for Mustard Greens and Yellow Squash Saute, but are most often steamed or boiled. Clean them easily by swishing the greens around in a bowl of water to remove the dirt. Cook up a cup of mustard greens with olive oil, garlic, and salt and pepper and you’ll help lower your cholesterol, reduce your risk of cancer, and flush out toxins from the body.