Mustard Greens

This salad uses ancient grains to create a dish that reflects Mexico and the American South. For chef Maricela Vega it meshes both of their histories while making the most of the foods she is surrounded by.

Precooked, compact, and way more flavorful than store-bought frozen spinach, these portioned greens are ready to go.

Dashi is the fastest route to a savory, slurp-able broth—and there are no loooong simmers or bags of chicken bones necessary.

These greens are impossible to stop eating. A sauce of coconut milk, a hot chile, and spices create a full range of bitter, sweet, and tingling flavors.

The flavors in this sandwich get more delicious and concentrated as it sits, so assemble it in the morning and take it with you for the perfect lunch in the afternoon.

The thing that makes this satisfying, spicy-tangy salad so great? It’s equally as delicious served warm for dinner as it is eaten cold for lunch the next day.

Simple braised greens with sake and white wine—the perfect side to, let’s say, a rack of sticky miso ribs.

How to put the “cream” in creamed greens: a heavy cream mixture that’s gloriously rich, salty, and extremely garlicky.

This weekend brunch project is a springtime party showstopper.

This method of quickly cooking and then lightly dressing greens is borrowed from a popular Korean banchan. Try it with spinach, Swiss chard, or mustard greens as a quick weeknight side dish.

Green gumbo makes stuffing your face with veggies a pleasure, not an obligation.

When in doubt, frittata.

This satisfying veg-forward dish proves that sometimes the role for meat is as a supporting actor helping to make green things shine.

Normally you want to braise a pork shoulder—but we’re making a case for throwing it on the grill, with a hell of a spice rub.

When dinner is this flavorful and satisfying, next-day lunch leftovers are a dream come true.

From arugula to watercress, we've got you covered.

Oh hello, purple daikon. Lovely to see you aren't ramps.

Nduja is a spreadable, spicy pork salami that grounds all of the other ingredients, but you’ll get heat from the mustard greens, as well.

Don’t have an acorn squash for this chicken thighs recipe? Use butternut. Not into mustard greens? Use kale, Swiss chard, or spinach.

Rather than being cooked in salted water, the pasta is treated like risotto—simmered in stock and stirred until cooked and creamy—which gives it plenty of time to pick up meaty flavors.

The beet juices will tint the potatoes swirly-pink when tossed together; it’s best not to fight it.

One hard-working pork chop marinade recipe serves two functions, flavoring the pork chops before and after they hit the grill.

Eat your greens early and often. Here's how to make healthy sautéed greens for breakfast.

Boredom? Never. Try swapping in baby turnips for the radishes and kale or Swiss chard for the mustard greens in this effortless dish.