Grown in the Pacific Northwest, wild mustards have more stem than regular mustard greens with thicker, jagged, lobed leaves - not as tight and frilly as what we're used to. Cut leaves and the thinner stems into small pieces and cook in salted water to tenderize and remove some of the bite. Expect a toothsome texture and spicier flavor with hints of the bitter tang we find in kale and other members of the brassica family.