I discovered how wonderful they were years ago when my Indian friend Sanjay would come over and make dal for us, peppered with mustard seeds. They’re so tiny, but boy do they pack a flavor punch. They are especially good toasted, spicy and nutty at the same time. In this recipe, mustard seeds help bring a kick to sautéed Swiss chard. A simple combination, that just works. If you like chard as much as we do, I encourage you to try it! We top it off at the end with some rice vinegar, but the chard is fine with just the mustard seeds too.
