These culinary chameleons can be braised, sautéed, or enjoyed raw in salads. Here’s how to choose and use them.

This method of quickly cooking and then lightly dressing greens is borrowed from a popular Korean banchan. Try it with spinach, Swiss chard, or mustard greens as a quick weeknight side dish.

Mustard greens, chard, collard greens and kale are ... Let the texture of the leaf guide you in how to cook it. Or, if it’s a thinner, more tender green, you don’t have to cook it at all.

I n the world of Southern cooking, greens are more than just a side dish - they’re a cultural icon. Whether you're talking collards, mustard greens or turnip greens, these leafy vegetables have ...

Her work has appeared in Cooking Light ... Lightly toss to fluff up the sliced collard greens. Whisk together orange juice, mustard, vinegar, remaining 2 teaspoons sugar, remaining 1/4 teaspoon ...

Sharp, slightly spicy and peppery mustard greens are the star of this cozy and comforting shells and sausage dish. It's not an incredibly saucy pasta dish, but everything clings nicely for a ...

Cook, basting chicken in pan drippings ... Just before serving, toss slivered mustard greens with a squeeze of lemon and some salt and pepper. Place a mound of mustard greens on each plate ...

Chef Britt Rescigno, known from her time on Long Beach Island, now owns a restaurant in Idaho. She took home a win on ...