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This sophisticated salad of fresh pears, pecans, and Italian greens tossed with Italian dressing can be made in minutes to accompany fall meals.
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Hard boiled egg whites stuffed with artichoke heart tapenade and sprinkled with grated cooked egg yolks
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A recipe from Plated for tortelloni in brodo with mustard greens.
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The Good News-The half-cup of edamame (soybeans) in each serving of this basil-scented salad has more protein than two large eggs and lots of fibermore than 20 percent of the FDA's daily recommendation.
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Get Mixed Greens with Garlic, Cumin and Paprika Recipe from Food Network
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This vegetable and cannellini bean soup gets its lovely red color from beets. It's topped with a hearty kale, beet green and turnip green pesto.
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A quick, savory dish that can be eaten for breakfast or dinner.
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Get Kale Soup Recipe from Food Network
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Sausage, lasagna noodles, and spinach are simmered with tomatoes and ricotta cheese in this quick and easy skillet lasagna.
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This earthy porcini mushroom fried rice showcases porcinis multiple ways: sautéed, raw, in a dried porcini spice powder, and in a rich aioli. Balsamic-glazed...
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Collard greens are so big and flat that they fill in for a layer of noodles in this easy, satisfying lasagna When you make lasagna, be careful not to use up your ingredients on the first layers You should have enough for three layers here.
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Here's a great way to get a smoky flavor in your greens without using ham hocks. This recipe will work with any type of greens, but you may need to adjust the cooking time.