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Mustard greens. True to their name, mustard greens have a mustard-like bite. They’re often included in Southern-style dishes or sautéed with garlic and olive oil. Chicories. Chicories are a ...
Keep reading to see how to cook with winter greens. In fact, coming up with ways to use them beyond the salad bowl is one of Moody’s tips for sticking with plant-based eating long-term ...
In a 100-gram (3 + 1 ⁄ 2-ounce) reference serving, cooked mustard greens provide 110 kilojoules (26 kilocalories) of food energy and are a rich source (20% or more of the Daily Value) of vitamins A, C, and K—K being especially high as a multiple of its Daily Value. Mustard greens are a moderate source of vitamin E and calcium.
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"Pickled mustard greens" is a common dish across East and Southeast Asia, although the English phrase is non-specific. In China there is xuě cài ( 雪菜 ), made with a leafy mustard variety called xuě lǐ hóng ( 雪里蕻 ), and in Southern China haam choy , made with gai choy mustard leaf. [ 4 ]
Komatsuna (小松菜 （ コマツナ ）) or Japanese mustard spinach (Brassica rapa var. perviridis) is a leaf vegetable. It is a variety of Brassica rapa, the plant species that yields the turnip, mizuna, napa cabbage, and rapini. It is grown commercially in Japan and Taiwan. It is a versatile vegetable that is cooked and eaten in many ways.
These ribs are cooked in a savory-sweet teriyaki sauce of soy, honey, garlic, and ginger. It's fall-off-the-bone kind of good. Get Ree's Slow Cooker Teriyaki Ribs recipe .