Search Results (675 found)
cooking.nytimes.com
This recipe from 1992 was ahead of the curve on the kale trend It gives a good basic preparation for this now ubiquitous leafy green: trim, blanch, drain, sautée (do not overcook), then serve immediately and often.
Ingredients: greens, olive oil, cloves
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Get Greens, Grapes and Granola Breakfast Salad Recipe from Food Network
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There's no true recipe for a big salad, but for this robust green meal, you will want to keep a few rules in mind Skip the soft lettuces, which tend to get squashed in a big salad, and start with sturdier greens, like kale or escarole Add fruits and vegetables, a protein, like a hard-boiled egg, and a starch or two
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Dry English mustard delivers much more of a burn than yellow ballpark mustard, so even used in a pickling liquid, it can lend some surprising heat.
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This is a delicious vegan dish that can be enjoyed as a side dish or main course.
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Emeril Lagasse tosses pasta with sausage, butternut squash, sage, and pecans for a terrific, hearty dish.
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Kale, spinach, coconut, and almond milk are blended together, creating the best green juice that is quick to prepare.
cooking.nytimes.com
I used a mix of packaged sturdy greens and baby broccoli for this substantial pizza, but you could also use rapini.
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This is a forgiving recipe, and a great way to get your greens! Kale is cooked with onions and garlic, a small amount of pancetta or bacon, and cannellini beans to make a great main dish for two or side dish for 4 or more.
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This tasteful chicken noodle soup with a zesty Asian flair features chicken broth, soy sauce, garlic, ginger and colorful vegetables, and it's ready in less than 30 minutes.
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Get Chicory Salad with Blueberries, Hazelnuts, and Aged Manchego Recipe from Food Network