For salads, harvest when the leaves are small, young ... which sweetens the greens. Consistent harvesting promotes continued ...

Mustard greens, chard, collard greens and kale are ... Chard offers more texture than regular leaf lettuce, so she loves using the small leaves in salads for “beautiful, fun pops of color.” ...

Spread a small amount of bacon grease on the bottom ... This method works not only for collard greens, but for turnip and ...

In a small bowl, combine the vinegar with the ... Add the remaining 1 teaspoon of ginger and stir-fry for 30 seconds. Add the mustard greens and sesame oil, season with salt and cook until the ...

and 1 teaspoon lemon juice in a small bowl. Spread mixture evenly on one side of toast slices. Toss together mustard greens and remaining 1 teaspoon lemon juice in a separate bowl; season to taste ...

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 ...

Mustard is typically served in small quantities due to its strong ... after the dish has been prepared. Mustard greens can also be sauteed with garlic for use in soups. Mustard paste, made ...

To make Raspberry Vinaigrette, combine olive oil, vinegar, raspberry preserves, mustard, salt and pepper in a small bowl ... and review three luscious leafy greens to add to your cart this ...