A great side, but also a nice vegetarian dinner when made with vegetable broth and served over rice.
Author: Molly Stevens
Author: Edna Lewis
Pounding bone-in pork chops thin means they cook faster for this hearty one-pan dinner.
Pairing earthy, hardy leafy greens with cooling coconut milk, a hot chile, and spices gives this side dish a full range of bitter, sweet, and tingling...
Author: Andy Baraghani
Eggs, cream, peppery greens. This is a low-fuss, highly satisfying brunch made in a skillet on your stovetop. It's a brunch recipe that'll impress with...
Author: Christian Reynoso
Author: Bobby Flay
Don't have an acorn squash for this chicken thighs recipe? Use butternut. Not into mustard greens? Use kale, Swiss chard, or spinach.
Author: Claire Saffitz
Author: Alison Roman
Author: Molly Stevens
When working with a large quantity of greens, it's much easier to sauté them if they're blanched first. Their time in the olive oil is more for flavoring...
Author: Andrew Tarlow
Author: Bon Appétit Test Kitchen
Author: Shih Yu Chen Kuo
Author: Frederik de Pue
Author: Molly Stevens
Author: John T. Edge
Make green-eggs and ham with this mustard green-infused filling for a healthier riff on deviled eggs.
Author: Drew Ramsey, M.D.
Author: Clifford A. Wright
Author: Bon Appétit Test Kitchen
Author: Shih Yu Chen Kuo
While you can use any green you like, a mix of tender and sturdy ones-some bitter and some hot-gives the best balance to the final dish.
Author: Claire Saffitz
Author: Floyd Cardoz
Just as Italians save their pasta cooking water to enrich their sauces, Southerners serve the smoky cooking liquid, a.k.a. potlikker, along with braised...
Author: Jason Alley
Don't fear the fat; most of it will render, leaving a deliciously crisp browned layer on top.
Author: Alison Roman
Whole wheat phyllo dough makes a crispy crust for this lively potato tart with the flavors of mustard greens, lemon thyme, and goat cheese.
Author: Art Smith
Author: Alison Roman