Really digging mustard greens right now. They’re becoming my go-to “throw into everything” fall vegetable. The best is soups – whether it’s a homemade concoction, ramen noodles, Lipton Chicken Noodle, they just seem to provide the perfect burst of nutrition and flavor. Thinking about making a permanent swap in my sausage bean soup recipe, losing the kale in favor of these. I know a lot of people talk about cooking down bitter greens but I like these when they’ve just barely been cooked. Any suggestions for mustard green recipes?