While collards might be the most well known, mustard greens are the wild child of the bunch. With their slightly curly leaves ...

People say collard greens are the next kale, but why not mustard greens? Their assertive, spicy flavor is incredibly grown-up, and as the weather cools, the greens become especially delicious.

But for centuries, a range of cultures have used the plant’s green leaves for food and health purposes, such as a/an: Modern research supports mustard greens’ rich nutritional content—they ...

Case in point: winter greens. Mustard greens, chard, collard greens and kale are some of the most common you’ll see at grocery stores and farmers markets. “Every green has its own specific ...

This bright and punchy saag paneer from chef Anita Jaisinghani’s restaurant Pondicheri in New York City combines the traditional spinach with peppery mustard greens and a hit of serrano chiles.

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 ...

This month, North Carolina–based Pairwise is rolling out a new type of mustard greens engineered to be less bitter than the original plant. The vegetable is the first Crispr-edited food to hit ...