We welcome Karen Palmer, Tasting Table’s Good Taste* Editor, as a guest blogger to Simmer & Boil.Cooking Light editors

Gangnam style, Angelina’s leg, YOLO: For better or worse, each became a cultural phenomenon in 2012.

Add kale to that list. Popping up on every restaurant menu and in every supermarket produce section, the vegetable became so ubiquitous that even mega-brand Healthy Choice released an ad mocking kale fanatics.

Don’t get us wrong: Here at Tasting Table, we still love kale’s cruciferous crunch, but our latest leafy obsession is mustard greens.

Why? Well, for one, much like kale, the leaves are packed with nutrients and antioxidants. Mustard greens boast high levels of vitamins K, A, and C, as well as folate and the mineral maganese. But unlike kale, the greens have a distinctly peppery taste, adding a piquant accent to salads, simple sautés, and the like.

Some of our favorite ways to serve mustard greens include:

2. Simply braised with chicken stock, apple cider vinegar, and garlic

4. Blended in a basic pesto with garlic, hazelnuts, Pecorino-Romano cheese, olive oil, and a pinch of salt and pepper

And of course, mustard greens can be substituted in for any recipe that calls for hearty, bitter leaves. We sense that kale may soon be green with envy.

*About Tasting Table’s Good Taste: Good Taste is the free daily email magazine from Tasting Table that covers the latest in healthful eating and drinking, for the epicurean who seeks a delicious life that doesn’t compromise on flavor. Each morning’s short recommendation from our editors covers one gourmet idea that you can incorporate into a balanced lifestyle, including healthful recipes from top chefs, biodynamic and organic wines, the newest cookbooks that prioritize wellness, sustainable product reviews, and more.