Harvested young, the stems are tender enough for quick-cooking methods. Look out for bruised or torn leaves when selecting. Mustard greens’ leaves can range in color from bright green to reddish and ...

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.

Cooking mellows the pungent and assertive character of raw mustard greens. Choose bright green, crisp, sturdy leaves, and remove any thick, tough stems — they won’t become tender enough to eat ...

I n the world of Southern cooking, greens are more than just a side dish - they’re a cultural icon. Whether you're talking ...

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 ...

It might seem like a lot of mustard but the flavour softens during cooking, leaving just a hint that complements the sweetness of the honey perfectly. Serve with green veg and potatoes or rice.

Harvested young, the stems are tender enough for quick-cooking methods. Look out for bruised or torn leaves when selecting. Mustard greens’ leaves can range in color from bright green to reddish ...