about 10.5 ounces mustard greens

Mustard greens (Brassica juncea) are a leafy cruciferous vegetable native to the Himalayan region, widely cultivated throughout Asia and increasingly popular in Western cuisines. The plant produces deeply ruffled or smooth leaves ranging from dark green to yellowish-green, with a peppery, slightly bitter flavor that intensifies when raw and mellows considerably with cooking. Common cultivars include Southern Giant Curled, with dramatic frilly leaves, and Osaka Purple, which features purple-tinged foliage. The entire plant is edible—both leaves and tender stems contribute to the characteristic sharp, mustard-like flavor profile that defines the species.

Mustard greens are related to cabbage, broccoli, and other brassicas and share similar glucosinolates and sulfur compounds responsible for their distinctive peppery taste and nutritional benefits. They are available in several forms at market, from delicate seedling microgreens to mature plants with large, robust leaves suitable for long cooking.

Mustard greens feature prominently in Asian, African, and Southern American cuisines. In Asian cooking, they are stir-fried quickly with garlic, ginger, and soy sauce, or added to soups and broths. Southern U.S. cuisine treats them as a traditional slow-cooked collard alternative, simmered with smoked pork for depth. Young, tender leaves work well raw in salads despite their peppery bite, while mature leaves benefit from blanching or braising to tame their assertive flavor. They pair well with acidic elements like vinegar and citrus, which complement their natural spiciness, and with warm spices such as mustard seed, cumin, and red pepper.