While collard greens and mustard greens are cousins rooted within the brassica family (a group that also includes kale and broccoli), these leafy vegetables hold key differences in taste and texture.

This doesn't look edible, let alone medicinal: thin, pointed leaves with a flavour like rocket fuel, and a crop of straggly yellow flowers. Yet an extract made from the Indian Mustard plant is ...

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.

Garden cress is in season from July to March, and mustard seeds can be grown year-round. It is widely available in supermarkets. Keep pots of mustard cress on the windowsill and follow the ...

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 ...

A classic Punjabi dish, this Sarson Da Saag recipe is gravy dish made from mustard leaves, spinach and bathua along with Maize flour and spices. The end result is a bowl full of aromatic, delicious ...