As a five-year-old, the vegetable mustard greens confused me. Mustard was bright yellow and came in a French’s squeeze bottle, while greens were, well… Bright green, like lettuce and spinach. How could a food possibly be both yellow and green, both a condiment and a leaf, both spreadable and crisp?
It didn’t take long until I learned that mustard actually is a plant, not just a spicy topping for hot dogs and sandwiches, and the condiment is formed from the plant’s seeds. But I spent enough time puzzling over it as a kid that I came up with my own brilliant solution: coat some greens with mustard to make your mustard greens!