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Have you ever
tried mustard greens? Related to kale, cabbage, and collard greens, they
are the peppery leafy greens of the mustard plant and are used
frequently in Chinese, Japanese, and Indian cooking. I find them less
bitter than kale or collard greens, and more peppery, like arugula. Just
one taste of a raw leaf and you’ll know it came from a mustard plant.
Cooked, they taste a lot like
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