sauteed like spanich with garlic and/or shallots. Bacon fat- on my. Blasamic or a squeese of lemon on the dish. A braised leg of lamb or pig's foot are perfect sides.

Steamed, with balsamic vinegar sprinkled on it. Plain, I know, but you asked! :)

They cook like any other greens. I like as a quick sautee with ginger, garlic, and a splash of wheat-free tamari. If you like spicy you can shred a few raw leaves into a salad.

I'll eat 'em raw in salad, cooked in bacon grease with chicken broth and onion, or chop 'em up and add 'em to chicken salad.

I have been meaning to try this recipe for kale with avocado and lemon (it's like a kale coleslaw). It might work equally well with mustard greens.

I like all the tough greens - cooked or raw. De-rib, a simple chiffonade, dress with lemon, shallot and lemon juice with a little salt and pepper? Done. If you're eating dairy fresh shredded parmesan reggiano will make this even better. Saute, roast, finish a soup, braise, pickle them, roll up in a pounded chicken breast.. it's endless!

I steam them in a pressure cooker for one minute, chuck them in the fridge and then pull them out to put in salads.

When I cook meat, I save the juice and drippings to make soup for later. In a pan of drippings, add some onion, other veggies, chopped greens and simmer till the onion is done and then you don't have to cook tomorrow.

Boiled with bones, a clove-studded onion, and a bay leaf in some homemade chicken broth... maybe some salt pork if I'm not caring about the nitrates.

But being a southern boy, that's pretty much how all "firm greens" get treated, collard, mustard, turnip, etc...

I just chop them up (I never bother to de-rib them either) and throw them in a pan with some butter, saute for a few minutes, and yum, yum, yum.

The other thing I've done with them is to just throw them in pan after cooking bacon, and once they are wilted you've got a triple treat, yummy mustard greens, a healthy dose of lard, and a less messy pan to clean.