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Chopped zucchini gives a lower-fat pasta sauce made with lean ground beef extra heartiness. Great served over whole grain spaghetti or brown rice pasta.
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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
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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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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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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 cross between meatloaf and meatballs, this sandwich holds together without being messy.