If you were raised in the South you are very familiar with mustard greens.  This southern dish has the texture of spinach with a slight sharp bite in the flavor. 

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Having grown up in the South and lived on the West Coast, I compare mustard greens to Swiss chard.  The mustard greens will be stronger tasting if they were raised in the high temperatures of the summer.  I prefer the mustard greens from the fall and winter temperatures of the South.  The Swiss chard does not have the same bite as the mustard greens, but the preparation and cook time is similar.  The stems of both of these greens are edible. 

If you are going to use the stems, add them to the garlic and oil and cook for about 5 to 10 minutes.  Then add the leaves of the greens and continue to cook. Both of these greens are super healthy.

I always enjoy my greens with potatoes, either mashed or roasted.

Recipe

Southern Mustard Greens

If you were raised in the South you are very familiar with mustard greens. This southern dish has the texture of spinach with a slight sharp bite in the flavor.
Servings: 4
2 Bunches Mustard Greens , washed, stems trimmed and chopped
1 clove garlic, chopped
1 tbsp. olive oil
1 fresh lemon cut into quarters
Hot sauce, optional
Salt and pepper to taste

In a large saucepan sauté the garlic in the olive oil. Keep the temperature to medium or less to prevent the garlic from burning or becoming browned. Add the chopped greens and stir until wilted. Lower the temperature and continue to cook 10 more minutes stirring occasionally. Add salt and pepper to taste and hot sauce. Stir to incorporate the spices. Serve with a wedge of lemon.