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 | | Search results for the keyword(s): mustard greens | | | Additional Related Content | | |
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| 100 document(s) found |
| Shown: 1 - 10 Next 10 |
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| Cooking greens from the mustard plant that are grown in both red and green varieties. This green provides a peppery flavor to assorted cooked dishes or when eaten raw. The taste ... |
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| Mustard is available in several different forms, all originating from the mustard plant. Mustard is first harvested as whole mustard seeds, which can then be ground into powdered ... |
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| Green salad leaves that cannot be classified as a true herb or vegetable, which are native to the Mediterranean and eastern Asia. It has a strong peppery, nutty flavor and its ... |
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| A generic name given to several types of leafy vegetables such as spinach, mustard greens, escarole, dandelion, and turnip greens that are often used in salads. Also referred to ... |
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| A generic name given to a variety of different types of leafy vegetables that are most often used in salads or sandwiches. Commonly referred to as "greens", salad greens include ... |
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| Preserved mustard greens made from large mustard leaves, which have a slightly bitter taste. The greens are packed in a spicy Sichuan pepper sauce to be served as a condiment. ... |
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| An Asian vegetable green that is used as a cooking green, a salad green, or as a pickled vegetable prepared in a brine or sugar solution. Typically classified as either mustard ... |
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| Asian greens from the brassica rapa family of greens that are a hybrid of a stubble turnip crossed with a Chinese cabbage. Ranging in size from small to large, the leaves of the ... |
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| A variety of mustard prepared from a combination of ground white and brown mustard seeds. The brown mustard seeds give English mustard a much hotter flavor than American style ... |
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| The leafy part of the turnip root that is served as a vegetable green. The greens are harvested when the turnip is young and tender, resulting in a tender, succulent green. ... |
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