The good stuff
Part of the kale and broccoli family, these peppery greens are a good source of vitamins A, K and C which are good for heart health, skin and nails. Also key is the ingredient glucosinolate, which is known for its cancer-fighting properties.
How to eat?
Eat mustard greens 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.