Mustard greens, chard, collard greens and kale are ... Let the texture of the leaf guide you in how to cook it. Or, if it’s a ...

but their bitterness softens as they cook. Harvested young, the stems are tender enough for quick-cooking methods. Look out for bruised or torn leaves when selecting. Mustard greens’ leaves can ...

Plants make gigantic blooms and fruit out of dirt ... and escarole—not to mention mustard greens and kale—is to chop them up and wilt them down in a lightly oiled frying pan with some salt ...

Cook, basting chicken in pan drippings ... Just before serving, toss slivered mustard greens with a squeeze of lemon and some salt and pepper. Place a mound of mustard greens on each plate ...