Mustard, Turnip and Dandelion Greens

These are the so-called spicy greens: tender, peppery, and extraordinary when young; potent and potentially bitter and tough once mature. So when young, they’re great raw; when old you gotta cook ’em.

Preparing: Rinse well; they’re often sandy. Remove the stems if they’re tough. Tear or chop the leaves.

Best cooking methods: steaming, braising, sautéing

When are they done? When wilted and tender

Other vegetables you can use: mustard, turnip, and dandelion greens are interchangeable; broccoli raab, kale, collards, spinach; beet greens and chard will work as well