I would love to have access to mustard, horseradish. beet, etc. greens to try and cook them the way my grandmother did for me once she found out how much I enjoyed them.
Ah, the bite of mustard or horseradish greens and a touch of bacon!
Oxalic acid blocks absorption of iron. I disagree with including spinach in the list as it has very little if any oxalic acid...thus it’s desirability as a great food source for iron!(Remember Pop-eye anyone?)
That “bite” you talk about is the oxalic acid itself!