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.

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 ...

Cajun shrimp salad is simultaneously spicy, sweet, salty, and savory, and the refreshing salad greens perfectly contrasts its ...

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

In the world of Southern cooking, greens are more than just ... tradition or experimenting with new recipes. So, the next ...

SG Séguret expands on last week's column with a handful of additional wild edibles, including chickweed, dock and bittercress ...

Versatile. This recipe is very ingredient adaptable. It works with any type of greens (collard, turnip, mustard) and flavor ...

Add the mustard seeds to the pan, stir and cook for a minute more. Once the greens are cooked ... Allow to cool a little and serve. This recipe is a great way to use up leftover roast potatoes.