Mustard Greens

This cabbage recipe pairs crunchy-tender lightly steamed cabbage leaves and mustard greens with a rich, warm dressing.

Little pot rice noodles are so named because each serving is traditionally made to order in small individual copper pots, and the dish is beloved because it perfectly embodies the spicy and sour flavor profiles of Yunnan. 

Eggs, cream, peppery greens. This is a low-fuss, highly satisfying brunch made in a skillet on your stovetop. It's a brunch recipe that'll impress with no fuss.

Bisibelabath is kitcheree’s spicier cousin. The name means “hot lentil rice,” so consider yourself warned—this is a spicy dish of vegetables, rice, and lentils straight out of South India. I like to serve it with raita to cool things off.

This simple appetizer is a hit every time due in large part to the vast appeal of warm cheesy things.

Pairing earthy, hardy leafy greens with cooling coconut milk, a hot chile, and spices gives this side dish a full range of bitter, sweet, and tingling flavors.

Use less-spicy kale instead of mustard greens if you prefer a milder side dish—or try a mixture of both.

Whole wheat phyllo dough makes a crispy crust for this lively potato tart with the flavors of mustard greens, lemon thyme, and goat cheese.

When in doubt, frittata. This version turns greens-and-beans into a complete one-skillet supper.

Like rib eye, pork shoulder has lots of intramuscular fat, and like strip steak, it has satisfying chew. Slicing it thickly and grilling it swiftly maximizes the enjoyment of both.

The sweet, spicy, and tart flavors in this coconut-turmeric relish make it a perfect match with cauliflower.

Wilt mustard greens in seconds by tossing with a warm dressing made from the pork’s pan drippings.

A delightfully mustardy version of the battered and fried turkey, ham, and cheese sandwiches.