I've got some nice Giant Red mustard greens which I've been nibbling away at raw and they're nice and spicy but the catalogue said they were good lightly cooked so I picked some nice young leaves and gently steamed them for a couple of mins until they just wilted and they became the bitterest,most tongue drying,cheek sucking greens that I have ever encountered.Where did I go wrong? Help please!
Carole

That's it then,no-one knows how to cook them!
You're green manure Mustard Greens!

Have you tried stir frying them?

It could be the length of time you cooked them for. In her book 'Eat Your Greens' Sophie Grigson explains that brassicas have (I think) sulpher compounds that change as they cook, and these are responsible for the bitterness. Anyway the gist of what she said regarding cabbage was that due to the way these compounds react you should cook it for less than five minutes or more than fifteen. Worth a try perhaps.

Cheers