Bake for 60-90 seconds, or until cooked to your liking. Combine the mustard greens with lemon juice, a drizzle of olive oil and a pinch of salt and pepper, toss lightly to combine. Slice the pizza ...
I like to call kale and collards “sturdy greens” to differentiate them from the quick-cooking leafy greens such as spinach and chard. Sturdy greens take some time to get tasty. I usually cook ...