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.

A tangy raspberry vinaigrette tops a bitter greens salad with fresh raspberries and creamy burrata in this old school meets ...

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 ...

With nearly a decade of work experience, over 1,000 recipes tested ... toss to fluff up the sliced collard greens. Whisk together orange juice, mustard, vinegar, remaining 2 teaspoons sugar ...

Stir in cilantro and season to taste with salt and pepper. Just before serving, toss slivered mustard greens with a squeeze of lemon and some salt and pepper. Place a mound of mustard greens on ...

In the world of Southern cooking, greens are more than just ... tradition or experimenting with new recipes. So, the next time you see a pot of collards, mustard greens or turnip greens simmering ...

Winter tends to draw the short stick when it comes to seasonal produce love. Though its offerings aren’t always as bright and colorful as peak spring, summer and fall fruits and vegetables, the ...

1. Bring a large pot of salted water to a boil. Add half of the greens and cook, stirring a few times, until just tender, about 3 minutes. Using a slotted spoon, transfer the greens to a colander ...