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.

Spicy mustard greens, sweet onion, and cider vinegar are a fabulous combination of contrasting flavors. Serve this bold side dish with barbecued pork or meatloaf.

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.

Canned black-eyed peas are tossed in a Dijon mustard vinaigrette with tomato, red onion, garlic, and cilantro, and served on a bed of fresh spinach and baby mustard greens. This easy black-eyed pea salad is best prepared a day ahead of time, so the beans can absorb the dressing.

Sliced onions are caramelized until rich and sweet, providing a pleasing counterpoint to spicy mustard greens or other robust leafy greens. Toss with fettuccine or other pasta for a satisfying meatless main dish.

This easy version of the classic green gumbo combines ham hocks, collard greens, and mustard greens in chicken broth with garlic, bay leaf, and thyme. In addition to the collards and mustard greens, you can add as many other "green" ingredients as you like, including parsley, green onions, spinach, dandelion greens, and arugula.

Mustard greens are mixed with sauteed onion and heated just until wilted in this easy side dish. Lemon juice is added just before serving to create the perfect balance of flavors.

Chicken breasts are pan-seared until nicely browned, and then cooked in white wine with garlic and red onion. Mustard greens are added during the last few minutes of cooking, and lemon juice and Kalamata olives are stirred in just before serving.