A Guide to Greens
A pocket guide describes kale collard mustard chard dandelion and turnip beet greens. Kale is versatile with dark varieties offering best flavor while collards offer a rich texture when cooked. Mustard greens are peppery, dandelion remains bitter, beet and turnip leaves taste milder and are often cooked with the roots.
Greens vary in flavor and cooking methods
The piece discusses greens such as kale collards chard mustard dandelions turnip and beet greens and explains they cook down significantly and develop sweetness with slow cooking. It offers ideas for flavorings including peanuts breadcrumbs lemon zest raisins and a lemon cumin oil to enhance braised greens.
Butternut Squash Pasta With Herbs and Yogurt Note
Butternut squash inspired pasta dish with whole-grain shells and herbs. The Kansas City Star recipe details roasting squash, cooking pasta, and a thickened stock sauce, yielding four servings with per serving nutrition.
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