Cooked greens of various kinds, including wild greens, are a regular part of my diet. My favorite greens are: spinach, Swiss chard, beet greens, amaranth, pokeweed, stinging nettle, and curly dock. My least favorites are collards and kale, but I eat them sometimes anyway just because I “should.”
One that I have hardly ever eaten, for some inexplicable reason, is mustard greens. One year, long ago, I grew mustard greens in the garden but haven’t had any since. This year I’m growing a few mustard plants, and today harvested some leaves to have as part of our midday meal.
I put the mustard greens into a pot with water and salt to boil while I chopped and sautéed: onions, garlic, red bell pepper, red white and black radishes and kosher salt.
After several minutes I added sliced mushrooms and continued sautéing.
When the mushrooms were cooked to my satisfaction I squeezed some of the liquid from the mustard greens and mixed them in. That completed the dish, which we enjoyed with homemade bread and real butter.