Makes 4 servings. Recipe is by Teresa B. Day. 2 tablespoons olive oil 1 pound andouille sausage, diced 1 clove garlic, minced 1 small onion, chopped 2 large bunches mustard greens, stemmed and chopped ...

Super healthy but equally delicious, mustard greens are a great addition to your repertoire. They have a strong, peppery bite — like a more intense arugula. They’re used in Indian, Japanese, Italian ...

This is probably my favorite recipe in this book. I was so proud of myself for transforming a mundane side dish, braised greens, into a complexly flavored and delicious standout. Inspired by smoor ...

After such a big week of cooking (and eating all those Thanksgiving leftovers), you might be ready for some simpler meals this week. This recipe from “The Complete Mediterranean Cookbook: 500 Vibrant, ...

Mustard greens are packed with energy-boosting, heart-healthy, disease-fighting nutrients. These greens are a delicious source of calcium, magnesium, folic acid and vitamin K, important for bone ...

1 Place greens in a large pot (a brazier will work nicely). 2 Cover with water or chicken broth. 3 Boil everything together for 5 minutes. 4 Remove from stovetop, cover, and let sit for 30 minutes. 5 ...

Buttery biscuits served with sliced ham and a tangy-sweet apricot honey mustard are the perfect snack to enjoy while watching ...

This hearty black-eyed pea and greens soup pairs smoky ham with tender legumes, chard, and a vinegar finish for a simple, flavorful pot perfect for cold-weather cooking.

Being a chef who grew up in Santa Fe, N.M., but cooks in Los Angeles, I have sometimes found it difficult to find ingredients I ate as a boy and still like to cook. I used to import all my own New ...

1. Heat oil in a large Dutch oven over medium-high heat. Add diced sausage, garlic and onion and sauté until sausage is slightly browned and onions are tender. 2. Reduce heat to medium. Fill the pot ...