Mustard greens

Mustard greens are the leaves of the brown or Indian mustard plant, Brassica juncea, eaten as a cooked or raw vegetable and used in the manufacture of kimchi and other fermented vegetable products. They have a peppery, pungent flavour derived from glucosinolate compounds, similar to the heat of the seeds. Rich in vitamins A, C, and K along with calcium and iron, they are a staple leafy vegetable in Asian and Southern United States cuisines. Like other leafy greens, they should be washed thoroughly before eating or fermenting, since field contamination with pathogens is a recognized hazard.