Harvesting mustard greens –

Harvest mustard greens when they reach 6-12 inches in height, typically 4-6 weeks after planting.
Pick outer leaves first, leaving inner leaves to continue growing.
Use scissors or a sharp knife to cut leaves at the base of the plant.
Harvest in the morning for the best flavor and to retain moisture content.
Continuously harvest leaves to encourage new growth throughout the growing season.

Storing mustard greens –

Fresh Storage: Mustard greens are best consumed fresh. Store mustard greens in a plastic bag or container lined with a paper towel in the refrigerator crisper drawer; they will stay fresh for about a week.

Cooking with mustard greens –

Sautéed Mustard Greens: Heat olive oil and garlic in a pan, add chopped mustard greens, sauté until wilted, season with salt, pepper, and a splash of vinegar or lemon juice.
Mustard Greens Stir-Fry: Stir-fry mustard greens with ginger, garlic, and soy sauce, add tofu or chicken, and serve over rice or noodles.
Mustard Greens Salad: Toss raw, thinly sliced mustard greens with olive oil, lemon juice, salt, pepper, and your favorite salad toppings like nuts, fruits, or cheese.
Braised Mustard Greens: Braise mustard greens with onions, tomatoes, and broth until tender, season with herbs and spices, and serve as a flavorful side dish.