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.

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 ...

This weeknight pasta dinner is easy and fast thanks to quick-cooking greens and canned cannellini beans. Jarred Calabrian chiles add a touch of heat. Elizabeth Mervosh is a recipe tester and ...

This recipe calls for radish greens, but you can substitute spinach, arugula, or turnip, mustard, or beet greens. If you're short on time, simply toast a slice of bread, slather it with pesto or ...

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 ...