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A recipe for Brussels sprouts salad that will leave enough leftover for another meal.
cooking.nytimes.com
Everyone knows creamed spinach, but not everyone knows that the luxe preparation works equally well with heartier greens like collards, kale, chard and mustard Eating your greens never felt so decadent.
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Can we always top our salads with meat and cheese, please?
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Martha Stewart Living editor Lucinda Scala Quinn shares her recipe for baked artichoke hearts.
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Packed with vitamin A, kale is tasty when it's blanched and tossed with a lemonolive oil dressing and olives, good sources of healthy fat.
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Apples, cheddar, and rotisserie chicken make a killer combo in this salad.
www.allrecipes.com
Kalenutsco, a kale- and walnut-based smoothie with coconut, is a sweet and filling breakfast or snack to keep you energized during the day.
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Chef John's quinoa tabbouleh, packed with chopped and blended herbs, offers a fresh, green base for any summer side salad or ancient grain bowl you want to build.
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Get Quick Greens Recipe from Food Network
Ingredients: olive oil, onion, cloves, collard
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Parmesan and a lemon anchovy dressing coat shells, shrimp, and curly endive for a pasta salad that's second cousin to a shrimp Caesar. Instead of big croutons, sautéed bread crumbs make a crisp topping.
cooking.nytimes.com
This hearty soup requires a good afternoon simmer, filling your house with the aromas of all things good and warming The marrow imbues the broth with a silkiness and richness, and the kale is thrown in for color and health You might want hot sauce, or not