This method of quickly cooking and then lightly dressing greens is borrowed from a popular Korean banchan. Try it with spinach, Swiss chard, or mustard greens as a quick weeknight side dish.

Stir in cilantro and season to taste with salt and pepper. Just before serving, toss slivered mustard greens with a squeeze of lemon and some salt and pepper. Place a mound of mustard greens on ...

The clean leaves can then be used in a variety of delicious ways, like this scallion pancake-inspired recipe from chef Jenn Louis. A Chinese dish named Xuelihong calls for mustard greens to be ...

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