Mustard greens are a member of the same family as kale and arugula, but they are perhaps the spiciest! They are known to be excellent cooked with ham hocks, but are as versatile as any other green.
Store in an unsealed bag in the fridge for a week or more.
To freeze, blanch first: bring a pot of water to a boil, then add washed and chopped mustard greens. Immediately remove from heat, and transfer greens to a strainer. Once they’re mostly done dripping and cool enough to handle, move to freezer-friendly containers. (It will be easiest to use the entire chunk of frozen greens at once in a soup or casserole, so keep that in mind as you choose container size.)
Mustard green stems can be tough so remove those as you chop up the greens to use. The leaves are tender, though, so they don’t need to be massaged or cooked down as much as kale.
Eat raw in salads, or cook for just a few minutes (long enough to wilt). Great with bacon, ham, and bread crumbs.
Mustard greens can be pretty spicy, so use with caution!