Leave mild spinach to Popeye and the kids. Sometimes you just want food with a jolt that engages all your senses. Grown-Up Mustard Greens do the trick. Mustard greens come with a built-in whiff of horseradish. Some recipes tame them by boiling and draining. Here we cook them with onion, garlic, and jalapeño, then steam until tender but still springy-chewy.
Serve Grown-Up Mustard Greens as a side dish, stuffed in a burrito with refried beans, or layered thickly on toasted bread with a schmear of ricotta for an unusual and thrilling sandwich. (Thanks to Toast in Durham for the sandwich inspiration.)