Wash mustard greens thoroughly by dunking them a few times in a bowl of water and then rinsing in a colander. Then chop or tear into bite-sized pieces. Because of their sharp flavour, mustard greens should be combined with other greens.

To boil

Cook until tender but not mushy, about 10 to 15 minutes.

To sauté

To decrease the bitter flavour of mustard greens, cook them in boiling water for one minute before sautéing. Then sauté in oil until tender, about 15 minutes.

To microwave

Place mustard greens, just with the water clinging to their leaves, in a covered microwave-safe casserole and cook on high for 7 to 10 minutes, until tender. Stir after 4 minutes. Let stand for 3 minutes before serving.

Temper the strong flavour of mustard greens by cooking them with more mild-tasting greens, such as chard or spinach. They also combine well with sweet-flavoured vegetables, such as sweet potatoes, corn, or carrots. Chopped mustard greens can also be added to soups or stews to add a pleasant, peppery aspect to these dishes. They are especially good with bean soups. Flavours that go well with mustard greens include vinegar, hot pepper sauces, garlic, chile peppers, and lemon.