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cooking.nytimes.com
Everyone knows creamed spinach, but not everyone knows that the luxe preparation works equally well with heartier greens like collards, kale, chard and mustard Eating your greens never felt so decadent.
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A fresh, crunchy salad dressed in an herby caper vinaigrette.
cooking.nytimes.com
Unlike slow-cooked southern American treatments of this vegetable, this version retains the collards’ vibrant color and satisfying crunch.
Ingredients: collards, olive oil, cloves
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Get Southern Mustard Greens Recipe from Food Network
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Get Flatbread Salad Pizza Recipe from Food Network
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A recipe for collard greens done in the slow cooker and flavored with smoky ham hocks or turkey legs, onions, garlic, chicken broth, and a touch of vinegar.
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Simmer fresh collard greens with salt pork or ham hocks until tender and tasty, and serve with a dash of sugar and apple cider vinegar for a tangy jolt of flavor.
cooking.nytimes.com
The New York City Greenmarket Web site has a handy table that shows what’s available during each month of the year It tells me, for example, that fresh beets are available from June through November, but that you can count on the greens only through September Use whatever color beet you choose for this recipes
Ingredients: olive oil, beet greens, garlic, eggs, milk
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Savory-sweet and delicious mixed greens will make a perfect side dish for any main dish, especially a Southern-style dish like fried chicken or smoked pork chops.
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Get Sauteed Beet Greens Recipe from Food Network
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Dandelion greens make a terrific side dish, especially when cooked with onion, garlic, and a big pinch of red pepper flakes.
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This is a delicious, light salad of spring greens tossed with walnuts, bleu cheese and a balsamic vinaigrette.