Sometimes referred to as “Japanese Mustard Spinach,” these greens are a member of the turnip family. Rarely grown outside of Japan, this exclusive vegetable is hardy and full of flavor, despite having tender leaves like spinach. Their taste is similar to a blend of mild mustard and cabbage which makes for an original addition to any recipe that includes greens, either raw or cooked. Mix with spinach and use as a base for a fall salad with apples, walnuts, dried cranberries and goat cheese. Or toss into a stir-fry; add to a soup or ramen; or cook into rice or polenta for a healthy side dish or base for a grain bowl. Store in the crisper drawer of the fridge, wrapped in a damp cloth towel, for up to 5 days.