Add the mustard greens, stirring and working them down into the pot until they all fit.

When her grandmother arrived here, she used mustard greens instead.

They are probably closest in character to mustard greens.

The mustard greens are wilted in garlic and olive oil.

Chinese and Japanese cuisines also make use of mustard greens.

Older mustard greens can be blindingly hot when raw but become mild during cooking.

The sautéed mustard greens, the third item on the plate, seemed tough and old.

Divide among 4 bowls and serve with the mustard greens.

Or, if you cannot find rape, you might try mustard greens.

Same thing with mustard greens, and Japanese mustards are all the rage this year.