The good stuff
Although this type of mustard green is often used decoratively, they make for great salad leaves and can be braised or steamed and added to other dishes. Rich in vitamins A and C they’re good for heart health and cancer prevention.
How to eat?
Eat raw in salads if you like a bit more bite in your greens or cook them to pare down the spice. They can be used in a very similar way to kale and spinach.