What you need to know: There’s more to the mustard plant than just our favorite condiment. The leaves of the mustard plant, with colors ranging from a deep, dark purple to a bright green, are a powerful antioxidant. Mustard greens help protect the body from damage while also supporting the clearance of toxins. In addition, research has shown that their high sulforaphane content can lower cholesterol by removing unhealthy LDL fats from the system.

Why you should try it: These leafy greens contain unique nutrients called glucosinolates. Glucosinolates are known to break down into a cancer-fighting compounds called isothiocyanates. Studies have indicated that isothiocyanates may help prevent cancer by promoting the elimination of potential carcinogens from the body and by supporting tumor-suppressing agents. In particular, they have been linked to preventing cancer of the bladder, colon, breast, lung, prostate and ovaries.

Let’s get together: Because of their slightly pungent and peppery taste, we recommend pairing mustard greens with sweeter elements in a salad, much like this Springtime Napa Salad with beets, kumquats and goat cheese. You can also simply sauté the greens with chopped onion and garlic, drizzle them with sesame oil and add a sprinkle of sea salt for a quick and easy side dish.