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This is a dish from rural Bengal in the eastern part of India . This dish requires using Mustard Oil but you could also try using vegetable oil . Pata-means green...
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This warm salad of bitter greens, radishes, fennel and shaved Parmigiano-Reggiano cheese is a welcome dish on a cool day.
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Roasted beet pieces nestled among their sauteed greens makes a beautiful, delicious side dish. If yellow beets are available, double the recipe using a bunch of red and a bunch of yellow, they're gorgeous! I think these go especially well with pork or chicken. This recipe can easily be doubled, tripled, or expanded to whatever amount you need without adding very much to the preparation time.
Ingredients: greens, olive oil, onion, salt
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Just a little red wine vinegar transforms this otherwise familiar bowl of garlicky greens.
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These are spicy collard greens simmered with smoked pork and beer.
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Get Baby Leaf Salad with Bacon Recipe from Food Network
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Get Sesame Chicken Salad Recipe from Food Network
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Get Grilled Sea Bass, Mango, Grapefruit and Avocado Salad Recipe from Food Network
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Get Collard Greens Recipe from Food Network
cooking.nytimes.com
This recipe is by Sarah Belk and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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A tasty smoked egg sandwich with greens and Dijon mustard.
Ingredients: eggs, rye bread, butter