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David: Mustard greens are wonderful. Sautee them with garlic and sesame oil and perhaps some onion, or mix them in as a spicy but lighter green with heavier chard and kale, adding them in after the heavies have cooked awhile.

My sainted mother could kill any food she ran across. IIRC, her recipe for mustard was to boil it to remove all the nutrients, and salt it.

CNC
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