Foods by "Leafy Green" category| Page 5

Persian New Year's Soup with Beans, Noodles, and Herbs (Ash e reshteh)

This countrified soup is often served in late March for Nowruz, the Persian new year. With beans, vegetables, noodles, and yogurt, it is a meal in itself.

Author: Louisa Shafia

Chilled Watercress, Spring Nettle, And Sorrel Soup

Author: Steven Satterfield

White Bean, Kale and Roasted Vegetable Soup

Chicken Salad with Couscous

Mixed Greens with Walnuts and Roasted Onion Dressing

Goat Cheese Souffles in Phyllo Cups with Frisée Salad

Lobster Caesar Salad with Garlic Lemon Croutons

Artichoke, Fennel, and Crispy Prosciutto Salad

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

Spicy Pork and Mustard Green Soup

Author: Alison Roman

Insalata Mista

Red Leaf Lettuce with Shallot Vinaigrette

Marinated Shrimp, Scallop and Caper Salad with Sherry Vinaigrette

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.

Winter Salad with Lemon Yogurt Dressing

Author: Myra Goodman

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

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

Author: Frances Mayes

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...

Baked Polenta with Swiss Chard and Cheese

Bacon and Lettuce Salad

Braised Lamb Shank Shepherd's Pie with Creamed Spinach

Garden Chopped Salad with Ranch Dressing

Herbed Spaetzle

Bibb Lettuce with Butter Dressing

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