Recipes for Greens
Sautéed Arugula with Red Bell Peppers
cookingchatfood.com
Sautéed Arugula with Red Bell Peppers and plenty of garlic is a tasty and easy vegetable side dish. Delicious with chicken, fish or burgers.
submitted by CookingChat
Best Portuguese Kale Soup
cookingchatfood.com
This kale soup recipe is based on a traditional Portuguese Kale Soup with a few creative variations of our own. Sausage, beans and potatoes simmer with kale and plenty of garlic for great flavor.
submitted by CookingChat
Black-eyed Peas with Collard Greens
cookingchatfood.com
Black-eyed peas cooked with collard greens and topped with bacon for a flavorful side dish.
submitted by CookingChat
Ground Pork Stir Fry with Collard Greens
cookingchatfood.com
Ground Pork Stir Fry with Collard Greens gets bright, lively flavor from a tasty miso ginger sauce.
submitted by CookingChat
Instant Pot Collard Greens
kitchenskip.com
These vegetarian Instant Pot collard greens cook for just 4 minutes. They're as flavorful & tender as greens that have braised for hours.
submitted by Kitchenskip
Via Carota’s Insalata Verde
cooking.nytimes.com
Leaves of endive, butter lettuce, frisée and watercress all piled as high as gravity will allow, topped by a drizzle of dressing studded generously with shallots and mustard seeds.
submitted by Cook A Thing
Provençal Greens Soup
cooking.nytimes.com
In France this simple, nutritious soup is made with wild greens that you might forage on an afternoon’s walk, such as nettles, watercress and dandelion greens.
submitted by Cook A Thing
Utica Greens
cooking.nytimes.com
This dish was popularized by Joe Morelle in the late 1980s at the Chesterfield Restaurant in Utica, N.Y., where it is on the menu as greens Morelle.
submitted by Cook A Thing
Barley Risotto with Beans and Greens
smittenkitchen.com
Be sure to use a low or no sodium broth; as the broth reduces and concentrates in flavor, a regular broth will yield a too-salty dish.
submitted by Cook A Thing
Potato and Mustard Greens Salad
foodwishes.blogspot.com
The greens not only add an interesting heat, but provide texture as well.
submitted by Cook A Thing