Makes 4 servings. Recipe is by Teresa B. Day. 2 tablespoons olive oil 1 pound andouille sausage, diced 1 clove garlic, minced 1 small onion, chopped 2 large bunches mustard greens, stemmed and chopped ...

EVEN at this time of year, when the produce aisles are not exactly crammed with color and variety, the turnip is easy to overlook. At first glance, it seems so plain it’s easy to hurry past without a ...

Her recipe calls for 6 to 8 bunches of turnip greens, repeatedly washing, leaving the leaves whole while removing the stems, a dash of salt to taste, 2 to 3 heaping tablespoons of sugar and 3 to 4 ...

There’s nothing quite like a recipe that uses something people often discard and turns it into something delicious. This recipe adds a great burst of flavor to the ordinary turnip stem and makes it a ...

This is the standard cooked greens recipe Adrian Miller grew up with. It's a mix of turnip and mustard greens, but you can also use collards. Traditionally made with ham hocks, many in the soul food ...

Atlanta chef Eddie Hernandez shares how he has infused the fresh flavors of his native Monterrey, Mexico, with traditions of his adopted South. What's your New Year's tradition - fireworks, champagne, ...

Here in Southern California, it’s funny to think of winter greens as even having a season. Stroll the produce aisle of your local supermarket pretty much year-round, and you can find vibrant bunches ...

Instructions: Preheat the oven to 325 degrees. Wash and trim the turnips. Combine with 2 tablespoons of olive oil, kosher salt, amchur, black pepper and cardamom. Spread on a baking sheet and cover ...

These delicate little white Japanese turnips have become a fixture at farmers markets from New York to California to here in Houston. These days, there is a mountain of them at the prolific Plant It ...

Tartines—open-faced sandwiches—provide the perfect platform for enjoying slightly wilted greens. this recipe calls for radish greens, but you can substitute spinach, arugula, or turnip, mustard, or ...

Good luck finding collard greens this New Year. A shortage due to bad weather this fall has made the good luck food harder to find. Eating collard greens on New Year's Day is a tradition that began in ...