A delicious mixture of greens. The washing process is the most important part for these tender, tasty greens. Don't forget the sugar! If you follow directions exactly, you'll have the most perfect greens...
Author: Mama Luvs Papa
Frying spinach is the only way I can get my family to eat it This recipe is seriously savory!
Author: Carla
As simple as it gets. From the Minnesota Scandinavian chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
Author: Molly53
Make and share this Turnips and Greens recipe from Food.com.
Author: Computer Chef
I have not tried this but it sounds so good that I wanted to add it to My Cookbook. So I'm guessing on servings and prep time.
Author: Charlotte J
Make and share this Crispy Cabbage Casserole recipe from Food.com.
Author: hectorthebat
Quick From Scratch Soups & Salads - Food & Wine. Soup is Spanish in origin. They offer chard as a substitution for the romaine, which I am more likely to use. WINE: soft, earthy rioja
Author: dicentra
My Grandmother sent me this recipe, another one that she highly recommends. She says this is great for parties, pinics or anything because it keeps well in the fridge!
Author: Breeze144
We used to go picking dandelions in the spring (May), using a V-shaped blade tool with a long handle on it... We just dug into the roots of the dandelions, and lifted down on the handle, and it cut the...
Author: Lindas Busy Kitchen
When I lived in Elko, Nevada, I dined at the local Basque houses quite regularly. The meals are served "family style" and every meal begins with soda bread, cabbage soup, and a green salad. I got this...
Author: Southern Polar Bear
Make and share this Spicy Kale and Mushrooms (Raw) recipe from Food.com.
Author: ThatSouthernBelle
From trade group Avocados from Mexico. This is SO very good if you're an avocado lover like me. Use the darker, bumpy skinned avocados.
Author: Hey Jude
Arugula's wonderful peppery flavor is paired with minty cilantro and dressed with a simple vinaigrette.
Author: SusieQusie
These light, tasty Mediterranean pizzas are perfect for summertime cuisine! The basics of pita, tomato, basil, feta and garlic are the mere canvas for this tasty Grecian treat!
Author: quotLickThePlatequo
Nutty-sweet Brussels sprouts take beautifully to the wine-lemon broth. Adapted from Gourmet magazine(March 2009)
Author: Sharon123
I came up with this recipe after needing to cook a huge bunch of fresh spinach. It's flavorful!
Author: summer_aggies00
Make and share this Autumn Salad Plate (Moosewood) recipe from Food.com.
Author: gailanng
Peas came in late this year. Not enough to freeze like I always do so instead I tried this simple, tasty treat because I love lettuce, peas, and with a bit of butter. The new scallions that I pulled up...
Author: Andi Longmeadow Farm
Looking for a delicious, inexpensive way to boost your mineral intake? Try making some herbal vinegars. While minerals like calcium are not easily extracted in water, they dissolve quite easily into vinegar....
Author: BecR2400
Make and share this Endive and Lettuce Salad With Pepper Dressing recipe from Food.com.
Author: Chocolatl
Make and share this Great Eggplant Main or Side Dish recipe from Food.com.
Author: JBs Girl
From Beekman's website: Chopped salads can be made from any variety of vegetables and lettuces as long as there's a mix of soft and crunchy textures. One of the best chopped salads in New York City is...
Author: gailanng
Serve this cooling dish from the Vegetarian Passport with spicy food or even on its own on hot days.
Author: Dreamer in Ontario
Make and share this Raw Kale Salad With Gouda, Pear, and Walnuts recipe from Food.com.
Author: SeaChelle
Any of the greens family may be substituted for the kale. Using canned greens would cut down the cooking time.
Author: Mercy
This is a modification of a Southern-style mustard greens recipe. I had a friend who made these approximately like this (I think she added smoked neck bones), and they were full of flavor and delicious....
Author: JAGUWAR
Alok S. Dhar is my current helper in the kitchen and a fantastic chef I am so blessed to have at home to feed my family. He can cook like a MAGICIAN and his food is so delectable. Its aroma tickles the...
Author: Charishma_Ramchanda
Make and share this Grilled Romaine Hearts With Tarragon Vinaigrette recipe from Food.com.
Author: kolson_justme
When artichokes are unavailable, substitute high-fiber immune boosters like broccoli, beets, spinach, sweet potatoes or mushrooms.
Author: Member 610488
Make and share this Radish Mushroom and Endive Salad recipe from Food.com.
Author: dicentra
Stir-frying is a great way to cook greens, cooking them quickly and maintaining their brightness and flavor. Enjoy this dish of stir-fried greens with bell peppers and leek as a vegetarian main dish over...
Author: SLIMBEAUTI
Make and share this Stir Fried Tomatoes And Peppers recipe from Food.com.
Author: Boca Pat
Make and share this Beef Tenderloin With Baby Green Salad recipe from Food.com.
Author: LMillerRN
This recipe is from my Grandma, which I got from my mom. No sugar, just cucumbers, milk, white vinegar, onion, salt and pepper. Simple flavor and simple to make. You don't have to let it sit a long time...
Author: mrsmeduck
This is a delicious side dish salad! If you find arugula too peppery, make the salad with mixed baby lettuce instead. Also, for a meatless version, omit the salami and add mini mozzarella balls, which...
Author: CookingONTheSide
Make and share this Kale, Broccoli, and Feta Sauté recipe from Food.com.
Author: Keee8698
A simple way to serve cabbage without a strong cabbage-y taste. From the Mississippi Valley chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
Author: Molly53
Quick and easy way to vary your greens. Mustards are used here, but of course you can get good results with any other green including spinach and broccoli rabe.
Author: threeovens
This recipe is from the June 2004 issue of Gourmet magazine. Has a nice zing! This will serve about 4-6 people as a main course or over 8 as a side or starter.
Author: Kim127
Any Feta Lover would enjoy the taste of this salad !! With all the different varieties of Feta -you can change the taste of your whole salad!You don't even have to use mixed greens I prefer the Spinach...
Author: Poker
Another recipe I am posting for safe keeping, from Land O Lakes Cookbook. Warm, soft melted cheese complements a green salad laced with fresh herb leaves.
Author: diner524
Just sorta threw this together the other night and was pleasantly surprised. I served it with the chicken portion of Crisp Panko Chicken Cutlets w/Tonkatsu Sauce Recipe #48606 and the sauce portion of...
Author: Sandi From CA