Preheat the oven to 350 degrees. Submerge the kale, chard, mustard greens, and beet greens in water, and agitate to remove any dirt. Drain greens; cut out large ribs, and tear leaves into large ...

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 ...

Compared to other leafy greens like collards and kale, beet greens are quick-cooking and sweeter tasting. When sauteed in olive oil with a bit of minced garlic, beet greens become tender ...

beet stems, shallot, herbs and olive oil in a bowl and mix. Season with lemon juice, salt and pepper, then serve with fresh picked herbs on top. Add this salad to a grain bowl or leafy-greens ...

In a bid to minimize waste in his East Hollywood restaurant, Fountain Grains & Greens chef-owner Aric Attebery loves to cook beet greens. The leaves of the root vegetable often get discarded ...

Similarly, candy cane beets, with their striking red and white stripes, offer a milder, sweeter flavor than traditional beets, making them perfect for roasting or slicing raw into salad greens.

From beets and broccoli to pomegranates and citrus ... tangy flavor. Hearty greens like kale and napa cabbage are tossed with a vibrant carrot-ginger dressing in this colorful winter salad ...