Ad
related to: mustard greens collard turnip
Search results
Results From The WOW.Com Content Network
Cruciferous vegetables are vegetables of the family Brassicaceae (also called Cruciferae) with many genera, species, and cultivars being raised for food production such as cauliflower, cabbage, kale, garden cress, bok choy, broccoli, Brussels sprouts, mustard plant and similar green leaf vegetables.
Collard greens are a staple vegetable in Southern U.S. cuisine. [19] [20] [21] They are often prepared with other similar green leaf vegetables, such as spinach, kale, turnip greens, and mustard greens in the dish called "mixed greens".
The flowers, seeds, stalks, and tender leaves of many species of Brassica can be eaten raw or cooked. [5] Almost all parts of some species have been developed for food, including the root (swede, turnip), stems (), leaves (cabbage, collard greens, kale), flowers (cauliflower, broccoli, romanesco broccoli), buds (Brussels sprouts, cabbage), and seeds (many, including mustard seed, and oil ...
A few of our favorite greens are spotlit below: Swiss chard. Milder than kale and marked by vibrant red stems, Swiss chard can introduce some variety into your winter meals. Collard greens. Think ...
We particularly love cooking mustard greens this way, but you can sub in collards, turnip greens, kale, or any combination with equal success. Get the Sautéed Mustard Greens recipe.
Turnip greens are a common side dish in southeastern U.S. cooking, primarily during late fall and winter. Smaller leaves are preferred. Varieties of turnip grown specifically for their leaves resemble mustard greens and have small roots. These include rapini (broccoli rabe), bok choy, and Chinese cabbage.
Get to know your bitter greens. For premium support please call: 800-290-4726 more ways to reach us
Brassica juncea, commonly mustard greens, brown mustard, Chinese mustard, Indian mustard, Korean green mustard, leaf mustard, Oriental mustard and vegetable mustard, is a species of mustard plant. [ 1 ]