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Mustard Greens is a vegetable that comes from a species of the mustard plant. It has edible stems, seeds, and leaves (hello, mustard). It’s known for its peppery flavor, making this verdant green an incredible choice for the cooler months while you’re hoping to make warming stews and soups. Its strong bitterness is broken down when cooked, but some people like to add them raw to salads. They are rich in vitamin C and K, and they are also a good source of vitamin A, copper, and fiber. Wrap them in paper towels and store them loosely in plastic bags for up to five days in the high-humidity refrigerator bin.
Braised Mustard Greens as seen on Valerie’s Home Cooking Hot Mud’s New Orleans Top choices episode, season 7.
Stylist for Braised Mustard Greens: The prop stylist for Jamie Kimm: Marina Malchin
Mustard Greens With Cheddar
Mustard Greens and Ham with Toasted Couscous
Watercress

Frequently neglected, watercress is really estimated as quite possibly of the most supplement thick food by the Total Supplement Thickness List! It has more than 28 fundamental nutrients, minerals and mixtures and offers such a lot of adaptability in the kitchen. Watercress is an incredible method for adding newness and smash to your servings of mixed greens, sandwiches and prepared dinners, and can be delighted in cooked or crude. Leaves are generally green, yet there is a wild red assortment that has a particular pepper flavor. Envelop the leaves by a paper towel and refrigerate in a plastic sack for as long as five days.
Watercress Pesto with White Beans
Debi Mazar and Gabriele Corcos’ Shrimp, Watercress and Farro Salad, as seen on Food Organization
Shrimp, Watercress and Farro Salad
Lentils with Watercress
Callaloo

Celebrated all through the Caribbean, callaloo is a verdant green that commonly gets cooked down until delicate close by aromatics, flavors and some of the time meats and fish. Its delicate stems can be finely cleaved and cooked close by the greens to expand the vegetable and lessen food squander. You can find this green at certain ranchers markets and it’s promptly accessible in Caribbean markets. In the event that you run over a callaloo recipe and can’t find it at your nearby market, you can undoubtedly sub it for collard greens, beet greens or chard.
Britteny Williams, as seen on Taste of
Callaloo Chicken Roulade
Beet Greens

It makes me extremely upset when I see beets in the business sectors with their leaves cut off. Many individuals don’t remember to cook the salad greens and stems connected to the beets, however you can and they taste mind boggling. They contain nutrients A, C and K, and are wealthy in cell reinforcements, like the actual beets. They taste extraordinary cooked with your number one flavorful dishes, and can be cut off from the beet and put away in paper towels in a plastic pack for as long as four days.

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