A good Nevada soup should taste like more than one place at once. A spoonful might bring chile heat from the Southwest, garlic from a Basque boardinghouse table, smoke from a campfire, or the earthy sweetness of squash and corn tied to the Great Basin.

Mustard greens can turn a simple pot of soup into something peppery, earthy, and deeply satisfying. They cook faster than collards, hold more character than spinach, and bring a pleasant bite that works across many cuisines.