The green tops of various vegetables have found their way into mainstream kitchens and restaurant menus, often brought by chefs who want to draw attention to the issue of food waste or who apply ...

Massaging a small portion of the vinaigrette into the greens will soften them; they will shrink in volume and darken in color. Creme fraiche whisked into the dressing helps soften the sometimes very ...

The recipe calls for more greens than you might get from a single bunch. But if you have lots of beet greens on hand, feel free to use 10 ounces (8 lightly packed cups) and skip the addition of ...

Explore a world beyond kale with this collection of our favorite varieties of hearty greens.

Don’t throw away beet stalks. This zero waste recipe uses the tops of the beet root plant. When roasted, they turn tender on ...

These delicious recipes are just the beginning of the wonderful things you can do with the planet’s most exuberantly hued root. Few foods are as instantly festive as the earthy-sweet, richly hued beet ...

Knowing how to cook beets three ways — boiling, steaming, and roasting — is a great back-pocket culinary skill that lends itself to thousands of recipes. Whether you’re making a wintery salad with ...

Preheat the oven to 350 degrees. Submerge the kale, chard, mustard greens, and beet greens in water, and agitate to remove any dirt. Drain greens; cut out large ribs, and tear leaves into large pieces ...

1. Heat oven to 425 F. Line a baking sheet with foil. 2. Spread beets and green beans onto the pan. 3. Drizzle with olive oil then season with salt and pepper. 4. Roast for 20 minutes or until beets ...