At its core, mustard is made from the seeds of the mustard plant, typically mixed with water, vinegar, or wine to create a ...

We all know the differences between iceberg lettuce and kale, but what about similarly-named leafy greens? What about mustard greens and collard greens? If you're wondering how mustard greens and ...

Look out for bruised or torn leaves when selecting. Mustard greens’ leaves can range in color from bright green to reddish and purple hues with ruffled or frilly edges. Choose crisp leaves with ...

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.

Mustard greens’ peppery and slightly bitter notes are balanced against the creamy white beans and rich pappardelle egg noodles, and then accented with the heat of Calabrian chiles and lemon.

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 ...

Chef Britt Rescigno, known from her time on Long Beach Island, now owns a restaurant in Idaho. She took home a win on "Tournament of Champions." ...

Traditional Punjabi cooking includes many vegetarian dishes. Saag aloo is made with saag (a variety of greens, including mustard greens), potatoes and spices. This vegan recipe uses frozen spinach ...

Chef Britt prepared coffee-crusted top sirloin with braised and fried mustard greens, coffee-infused poutine gravy and whipped potatoes. Rescigno was known at the Shore for her cooking at Delaware ...