Foods by "Leafy Green" category| Page 5

Sauteed Kale

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.

Spicy Pork and Mustard Green Soup

Author: Alison Roman

Chicken Salad with Couscous

Insalata Mista

Orange, Jícama, and Watercress Salad

Author: Melissa Clark

Winter Salad with Lemon Yogurt Dressing

Author: Myra Goodman

Tomato, Onion, and Roasted Lemon Salad

Sugared, roasted lemons are edible from rind to flesh and give this salsa-like mix a bracing jolt of sourness.

Author: Yotam Ottolenghi

Artichoke, Fennel, and Crispy Prosciutto Salad

Spinach, Feta, and Pine Nut Phyllo Tart

Goat Cheese Souffles in Phyllo Cups with Frisée Salad

Wilted Greens

Lobster Caesar Salad with Garlic Lemon Croutons

Mâche Salad with Creole Vinaigrette

Mâche is sold in different ways - sometimes it comes in a package with soil plugs attached and sometimes you can find it loose, like mesclun. If you're buying it with plugs attached, you'll need 1 1/2...

Zuppa di Cavolo Nero, Cannellini, e Salsicce: Kale, White Bean, and Sausage Soup

Author: Frances Mayes

Mixed Greens with Walnuts and Roasted Onion Dressing

Marinated Shrimp, Scallop and Caper Salad with Sherry Vinaigrette

Braised Chicken Thighs with Squash and Mustard Greens

Don't have an acorn squash for this chicken thighs recipe? Use butternut. Not into mustard greens? Use kale, Swiss chard, or spinach.

Author: Claire Saffitz

Baked Polenta with Swiss Chard and Cheese

Garden Chopped Salad with Ranch Dressing

Shakshuka

Author: Einat Admony

Bacon and Lettuce Salad

Tossed Fresh Fruit Salad with Orange Mayonnaise Dressing

Watercress, Orange and Red Onion Salad

Bibb Lettuce with Butter Dressing

Parmesan Pepper Curly Kale Chips

Author: Melissa Roberts

Braised Lamb Shank Shepherd's Pie with Creamed Spinach

Brazilian Collard Greens

Author: Melissa Roberts

Braised Swiss Chard With Bacon and Hot Sauce

For this recipe, the greens taste best if sautéed just before serving, but you can cook the bacon and stems ahead; leave the pan on an unlit burner 'til go time.

Author: Ann Redding