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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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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
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This elegant, seasonal, refreshing salad showcases delicate springtime vegetables simply dressed in a bright lime vinaigrette.
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Paper-thin shavings of cucumber, carrot, and radish become supple and flavorful after a quick soak in rice wine vinegar.
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Strikingly beautiful and pure of flavor, this refined plate of Spring Asparagus with Pea Flowers and Frozen Radish from chef Dan Hunter dazzles the eye as well...
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An easy and enticing salad recipe, with sweet grapes, crunchy almonds, and tangy cheese.
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This fish stew, called sinigang na isda, is a traditional Filipino dish made with red snapper, radish, and fish sauce simmered with miso.
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