Mustard greens are the leafy part of the mustard plant, and often pop up in Indian, Chinese, Japanese and African dishes. Known for their sharp, peppery taste, mustard greens can be eaten raw – in small quantities, due to their bitter flavour – or cooked until slightly wilted, much like spinach. To help balance out the bitterness, pair the leaves with ingredients such as salt, soy sauce, bacon, prosciutto, toasted nuts, olive oil and sesame oil, and you’ll have yourself a dish that not only tastes heavenly, but is packed with nutrients. Thanks to its sky-high levels of vitamin K, vitamin A and vitamin C, mustard greens are touted to prevent against various cancers, heart disease, inflammation and asthma – reason enough to have a second helping!

Treat your body to a hefty dose of antioxidants by dishing up simple sauteed mustard greens, balsamic glazed chickpeas with mustard greens, or fettuccine with mustard greens and mushrooms. For extra health points, swap the potato chips for crispy mustard green chips, made with olive oil and sea salt.