Gorgeous Green Mustard Hearts

A simple treatment produces spectacular results: juicy, bittersweet art nouveau swirls of mustard stalks gleam like polished jade on emerald leaf ribbons. Although culinary traditions of both West and East are ignored (we do not condone the use of baking soda to brighten and tenderize greens; the Chinese do not serve sliced leaves with the hearts or use olive oil), the dish seems to fit menus from around the world. Sautéed shrimp and brown rice suit nicely. Before shopping, check the photo