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 thinner, more tender green, you don’t have to cook it at all.

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 ...

Bring a large pot of salted water to a boil. Add the mustard greens and cook for 2 minutes. Add the spinach and cook for 30 seconds. Drain the greens, transfer to a food processor and puree.

bitter taste like spinach You can eat mustard greens raw or cooked, but how you prepare them may alter the vegetable’s nutritional content. Cooked mustard greens have higher levels of vitamin K ...

Add the garlic, chiles, ginger and fenugreek leaves and cook over moderate heat, stirring occasionally, until softened, about 5 minutes. In 3 batches, add the spinach and mustard greens ...

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 ...