Raw mustard greens
I can't pass by a farmers' market these days without stopping and looking around. Sunday I was driving through Old Town Scottsdale and spotted one. I've been wanting to add leafy greens to my diet. It was time to try mustard greens, so I picked up a bunch.
Cook's Illustrated suggested cooking them like collard greens. They were really tender mustard greens, though, so I decided to eat them raw, about 2 ounces' worth at each meal. They are spicy and bitter. I kind of like them. I'll continue eating them this way, but I can see that people with Midwest taste buds wouldn't like them uncooked.