Mustard greens

Moutarde de Chine

What it is

The same plant that yields brown mustard seed produces a leaf with the same fire in it — bite one raw and the heat arrives in the nose, not the mouth. The American South braises it for hours with pork; Sichuan salts and ferments it into zha cai.

In the kitchen

Heat destroys the pungency, so decide which you want. Raw in a salad it bites; braised twenty minutes it turns sweet and mild.

Goes with

Garlic Lard Cider vinegar Chili pepper Sesame Soy sauce Onion Black pepper

Same species

Baek-kimchi Broccoli Brussels sprout Cabbage Cauliflower Cavolo nero

Also used with

Pig's tail Mustard oil

In season alongside

Black radish Horseradish Rocket Wild rocket Bagnoli truffle Cime di rapa

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