Mustard Leaves Soup

Lamb Broth (I am sure any other would work)
Big bunch of mustard
3 medium potatoes diced
2 small tomatoes
1 medium onion diced
2 garlic cloves minced and fried (optional)
cinnamon to taste
pepper to taste
salt to taste
tablespoon carambola juice (you can use lemon juice instead)

I removed the mustard stalks and then chopped them.
I chopped thinly the leaves.
I boiled water then dunked first the leaves for a couple of minutes then removed them and drained them, then dunked the stalks in the same water for 3/4 minutes then removed and drained them.

Then I combined everything in the pan and slow cooked for a long time.

I also had turnip leaves but even after boiling, they stayed bitter while the mustard leaves had a great flavor. So I still have the turnip green and not sure what to do with them. Any ideas?

"What Is Oxalic Acid?

Oxalic acid is a naturally occurring chemical in plants and animals and is also consumed in a variety of different foods such as leafy greens, nuts, seeds, most berries, certain fruits, soy and soy products, meat and dairy products. In large amounts, oxalic acid is poisonous, but toxic levels are not found in foods that we normally eat.

The main controversy surrounding oxalic acid in food is whether or not they contribute to the formation of kidney stones. About 80% of the kidney stones formed by adults in the U.S.A. are composed of calcium oxalate. Oxalic acid binds with other minerals such as calcium which form a salt known as an oxalate. Oxalic acid interferes with the absorption of calcium in foods because they bind with it, making it unusable by your body. Without oxalic acid, foods such as spinach and kale would have a much higher, bio-available calcium content than they do because it is bound up with oxalic acid. These oxalates are usually passed though the urine but in vulnerable individuals, they may crystallize, forming larger stones that cause excruciating pain and require medical attention."

And some detailed information on oxalates from WHole Foods

"The cholesterol-lowering ability of steamed mustard greens is second only to steamed collard greens and steamed kale in a recent study of cruciferous vegetables"

"rank high on the list of commonly eaten cruciferous vegetables, and in one study, were second only to Brussels sprouts in terms of total glucosinolate content. Glucosinolates are phytonutrients that provide us with unique health benefits because they can be converted into isothiocyanates (ITCs) that have cancer-preventive properties. "

And many others benefits and a high source of calcium.

More details on link below.