Mustard greens

Mustard greens are the edible leaves of the mustard plant, known for their spicy and slightly bitter flavor that adds a special touch to various culinary preparations. Originating from regions in Southern Europe and Asia, these leaves have been traditionally used in Asian cuisine, especially in China, India, and Korea, as well as in Mediterranean gastronomy.

In cooking, mustard greens are used in stews, stir-fries, pickles, and soups, where their tender texture and characteristic flavor add depth and personality to dishes. Furthermore, they are a rich source of vitamins A, C, and K, as well as minerals like calcium and iron, being beneficial for bone health, immunity, and blood circulation.

In different Latin American countries, mustard greens may also be known as "mostacilla", "acelga mostaza", or simply "mostaza" in culinary contexts. Their versatility and nutritional profile make them an ideal ingredient for those looking to incorporate leafy green vegetables with a distinctive flavor into their recipes.