Author: Jody Adams
Author: Dawn Murray
Author: Maguy Le Coze
Author: Traci Des Jardins
Author: Melissa Clark
One of the most-requested items on the lunch menu at the Chicago Chop House. The restaurant adds roasted red-skinned potatoes and sautéed mushrooms, too.
Crisp and juicy pieces of slab bacon and just the right hit of red wine vinegar bring the perfect tangy-porky balance to these slow-cooked Southern greens.
Author: Blue Smoke
If you're planning to use the leftovers to make the fried rice with pork and kale , reserve 3/4 cup of this sautéed kale.
Author: Melissa Hamilton
Author: Sheila Lukins
Dinner salad shouldn't feel ascetic. That's why we called up bacon, cheese, and crispy mushrooms
Author: Molly Baz
Author: Francis Mallmann
This mix of greens is a knockout blend of textures, and a short sauté in fruity olive oil mellows their slightly bitter flavor.
Author: Jackie O'Halloran
Author: Sherri Guggenheim



