Like arugula, mustard greens have a strong flavor profile. “They’re probably the most assertive winter green,” Brock says, adding that this is what he thinks makes cooking with them fun.

Wash greens only once you’re ready to use them. Use your sink or a large bowl filled with cool water and immerse leaves with stems still attached. Agitate the leaves to shake off any grit.

“I think mustard greens are a little powerhouse,” says Jenn Louis, chef and author of 2017’s “ The Book of Greens.” And there’s almost no limit to how you can use them.

Soaking mustard greens in water for a few minutes will allow any lingering dirt and grit to sink. The clean leaves can then be used in a variety of delicious ways, like this scallion pancake ...

A word of caution: For your mesclun, harvest only plants you know are safe to eat, no exceptions. Watercress is safe, but wash it thoroughly and only pick from plants growing in what you know is ...

North Carolina–based health-food startup Pairwise used CRISPR to develop a new type of mustard greens that is less bitter and pungent than the traditional version but has the same nutritional value.

Wash greens only once you’re ready to use them. Use your sink or a large bowl filled with cool water and immerse leaves with stems still attached. Agitate the leaves to shake off any grit.