Enjoy the contrast of something bright and healthy paired with something cheesy and indulgent in this persimmon arugula salad.
It's back to basics with cooking spinach in the microwave and broiler. Then, author Gordon Edgar tries to explain why cheddar cheese gets no respect.
Stephanie Solomon is back to update us on the greens growing in the hoop house. Then in the kitchen, Chef Daniel Orr makes dishes using sunchokes and spinach.
Add color to your plate with late-winter greens; the perfect wilted spinach; and Tuscan-style broccoli is substantial enough to eat as a main course.
There are many great recipes for fall greens. I love making a Brazilian style dish of thinly shaved collards, quickly sautéed with garlic and olive oil.