Wondering what to do with that bunch of greens sitting in your crisper? You can take the same freestyle, compositional approach you use when making a salad, while softening a bit of the greens’ earthy ...

Sautéed spinach with garlic in a skillet - Veselovaelena/Getty Images Sautéed greens are the weeknight side dish we all know we should be eating more of. They are fast, healthy, and soak up oil and ...

CHICOPEE, Mass. (Mass Appeal) – Most of us have greens growing right in our yards at this time of year that can be turned into a delicious side dish! Tinky Weisblat, food writer at TinkyCooks.com, ...

Prepare all the mushrooms: wipe the baby bell mushrooms with a wet paper towel. Trim and discard the ends and thinly slice each mushroom. Next, clean the portobello mushrooms by removing and ...

If dandelion greens are not available, use baby kale, spinach, chard leaves (and stems, diced) or lacinato kale leaves. For variety, add a few radish leaves, carrot tops and beet greens, if fresh and ...

Kale has a way of showing up in the kitchen all year long, whether it’s quickly sautéed with garlic and olive oil or simmered ...

“Cooking without recipes is a kitchen skill, same as cutting vegetables or flipping an omelet,” writes Sam Sifton, The New York Times food editor and founding editor of NYT Cooking, in the ...

Sautéed kale goes great with pork fillet, stuffed bell peppers, or even almond flour dumplings for a simple meal. It also ...

Sautéed greens are the weeknight side dish we all know we should be eating more of. They are fast, healthy, and soak up oil and garlic like champs. But let's be honest -- too often, they land on the ...