January 07, 2013

We welcome 


3. Tossed raw with walnuts, sharp Pecorino, pears, and a persimmon-shallot vinaigrette

4. Blended in a basic pesto with garlic, hazelnuts, Pecorino-Romano cheese, olive oil, and a pinch of salt and pepper

5. Quick-pickled and served with a mild roasted fish, like branzino

And of course, mustard greens can be substituted in for any recipe that calls for hearty, bitter leaves. We sense that kale may soon be green with envy.

*About Tasting Table’s Good Taste: Good Taste is the free daily email magazine from Tasting Table that covers the latest in healthful eating and drinking, for the epicurean who seeks a delicious life that doesn’t compromise on flavor. Each morning’s short recommendation from our editors covers one gourmet idea that you can incorporate into a balanced lifestyle, including healthful recipes from top chefs, biodynamic and organic wines, the newest cookbooks that prioritize wellness, sustainable product reviews, and more.

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