Appropriately named given their sharp, tart bite, mustard greens can be eaten raw, but cooking mellows their peppery flavor.
Pan-Fried Chicken with Mustard Greens Pesto & Cheddar Grits
Mustard Greens Pesto
Toss a handful of this bitter green into your favorite salad. Or wilt it in a skillet to tame its flavor and give it a silky, buttery texture.
Escarole Linguine with Pancetta & Ricotta Salata
Tender in texture and mild in flavor, chard is known for its delicate leaves and snazzy stalks—which come in pink, orange, red, white, and purple.
Rainbow Chard & Leek Quiche with Chard Slaw
This still-trendy green holds up well in soups and stews. For salads, discard the stalks and massage the leaves with EVOO and salt to tenderize.
Butter-Basted Pork Chops with Tangy Creamed Kale
I ate kale before kale was cool! Winter is all about comfort food, but I eat my greens all year long. They keep you healthier, and you are what you eat so go green! —Rachael Ray