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Got this from a coworker who made these for the office holiday potluck. Collard greens are cooked all day with ham shanks and pickled jalapeno. Yum!
cooking.nytimes.com
This is inspired by colcannon, an Irish mix of mashed potatoes and kale or cabbage This lightened version is a mixture of two-thirds turnips and one-third potatoes, with the turnip greens stirred in at the end.
cooking.nytimes.com
This recipe is by Julia Reed and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Inspired by the traditional Italian pairing of pasta and beans, this hearty soup with cannelini beans, ditalini pasta, baby spinach, and an infusion of garlic is especially wholesome.
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Start your morning off right with this cheesy egg breakfast dish, saturated with a nutritiously green medley of arugula, chard, and spinach.
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Cook ground turkey with prepared taco seasoning and bell pepper to put atop piles of salad greens and tortilla chips to make a quick and easy taco salad.
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Best when young and tender, dandelion greens make a great salad! If you're wary about using the greens growing in the yard, you may often find them in the produce section of food specialty shops.
www.simplyrecipes.com
Collard greens cooked until wilted with bacon, onion, garlic, vinegar, sugar, and a dash of hot sauce.
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Tender, chewy barley is mixed with extra-virgin olive oil, fresh corn, cherry tomatoes, lemon, and mixed greens in this hearty summer salad.
cooking.nytimes.com
I used a mix of packaged sturdy greens and baby broccoli for this substantial pizza, but you could also use rapini.
cooking.nytimes.com
Brining a chicken before roasting can make for a particularly juicy, tender bird Using feta in the brine adds a complex and earthy flavor to the mix Don’t skip the step of taking the chicken out of the brine an hour before cooking