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 ...

In the past few decades, the types of greens available at American supermarkets and farmers markets have proliferated. Where ...

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

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 ...

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 ...

Toss the onions with vinegar nearly to cover and refrigerate until needed. They will turn bright pink. Discard the beet stems and any leaves that are yellowed or wilted, wash the rest, and steam until ...

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 ...

This archived news story is available only for your personal, non-commercial use. Information in the story may be outdated or superseded by additional information. Reading or replaying the story in ...