In Season: Mustard greens are at their peak from January through April. Many supermarkets carry them year-round.
What to Look For: Look for leaves with a rich green color. Avoid any mustard greens that are wilted or yellowish. The smaller the leaves, the more tender they will be.
How to Store: Wrap unwashed mustard greens tightly and store in the refrigerator's crisper drawer for up to one week. Mustard greens tend to hold sand and dirt, so wash thoroughly before cooking.
A whole chicken is seasoned with salt, pepper, and sweet paprika, and roasted at 475 degrees until browned and juicy. Mustard greens are tossed in the chicken's pan drippings and roasted for a few minutes until tender. Serve the chicken and greens on a bed of nutty bulgur wheat.