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.

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

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 ...

The clean leaves can then be used in a variety of delicious ways, like this scallion pancake-inspired recipe from chef Jenn Louis. A Chinese dish named Xuelihong calls for mustard greens to be ...

While it may be a bit labor-intensive at the start, this recipe for wild mushrooms “au poivre” yields “the holiday dish of my ...

Saag aloo is made with saag (a variety of greens, including mustard greens), potatoes and spices. This vegan recipe uses frozen spinach: it could also be called palak aloo (palak meaning spinach).

Elizabeth Mervosh is a recipe tester and developer for Dotdash ... Look out for bruised or torn leaves when selecting. Mustard greens’ leaves can range in color from bright green to reddish ...

The Odessa American is the leading source of local news, information, entertainment and sports for the Permian Basin.

Prepare the ham: Remove all packaging (and that little plastic disk if it’s there). If the ham has a thick rind, peel it away ...