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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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These cookies are a delicious grab-and-go treat. Try one with your morning coffee or pack one in your lunch.
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I got this recipe when I lived in Anchorage, Alaska. It's made from Alaskan halibut. The shredded carrots and Cheddar cheese in this chowder make it distinctive.
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This isn't your Grandma's tuna casserole, but it is sure to please everybody in the family.
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A pound of fresh mushrooms along with lots of bell peppers and onions gives full-bodied flavor to this vegetable lasagna.
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Get Hearty Summer Pasta Recipe from Food Network
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This satisfying soup from chef David Bull is an excellent source of fiber.
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A great way to use leftover ham. Baked cheesy potatoes with ham and corn.
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Cabbage, apples and potato are featured in this cream soup flavored with garlic and Italian seasoning.