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Chicken stock is infused with a ham hock the night before, then slow cooked with collard greens to make a rich, flavorful Southern side dish.
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A little bit of crisp white wine brings out the sweetness of the dried figs which highlight the earthy flavors of beet greens in this simple side dish.
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Bacon and hot sauce give a kick to these traditional collard greens.
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A citrus collard greens recipe
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For authentic southern greens, whether collards, mustards, kale, or any other greens, there's nothing like bacon drippings, salt, and a cast iron skillet. Either pan-fry them briefly and serve right away, or simmer slowly with water for extra tenderness.
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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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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