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My Grandma Ollie-Belle made the best 'greens.' This recipe is as close to hers as I could come. The 'pot-liquor' is the key to great greens!! Serve with fresh green onions and black-eyed peas with rice.
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This recipe is by Jacques Pepin and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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This beet greens and feta pasta recipe is a great, easy way to use beetroot tops from the farmers' market.
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Danielle Custer of Taste in Seattle wilts basil and watercress in a hot skillet for a minute or two before tossing them with spinach and arugula. For a quick take, Grace Parisi makes a crunchier version of Custer's warm salad with bitter greens, radishes,
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Tangy grilled chicken atop a bed of greens mixed with onions, raisins, almonds, pineapple, mint sprigs, and lime. Includes a zesty Indian-style salad dressing.
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Get Collard Greens Recipe from Food Network
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Get Southern Greens Recipe from Food Network
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Get Collard Greens Recipe from Food Network
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An easy, healthy halibut dinner for two, on a salad of mixed greens with avocado and orange.
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Sliced pears, dried cranberries, Havarti cheese, pecans, and almonds makes this green salad go from simple to sensational.
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The tangy, bold taste of quickly cooked mustard greens pairs perfectly with nutty sesame oil and Japanese rice wine for a simple but savory side dish with an Asian inspiration.
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Kale, spinach, and dried cranberries are tossed with feta cheese creating a salad perfect for summer or Thanksgiving dinner.