A great side, but also a nice vegetarian dinner when made with vegetable broth and served over rice.
Author: Molly Stevens
Author: Edna Lewis
Pairing earthy, hardy leafy greens with cooling coconut milk, a hot chile, and spices gives this side dish a full range of bitter, sweet, and tingling flavors.
Author: Andy Baraghani
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
Author: Molly Stevens
Author: Alison Roman
Author: Molly Stevens
Eggs, cream, peppery greens. This is a low-fuss, highly satisfying brunch made in a skillet on your stovetop. It's a brunch recipe that'll impress with no fuss.
Author: Christian Reynoso
Author: John T. Edge
When working with a large quantity of greens, it's much easier to sauté them if they're blanched first. Their time in the olive oil is more for flavoring and reaching the ideal texture.
Author: Andrew Tarlow
Author: Frederik de Pue
Author: Bobby Flay
Author: Shih Yu Chen Kuo
Author: Shih Yu Chen Kuo
Make green-eggs and ham with this mustard green-infused filling for a healthier riff on deviled eggs.
Author: Drew Ramsey, M.D.
Author: Floyd Cardoz
Just as Italians save their pasta cooking water to enrich their sauces, Southerners serve the smoky cooking liquid, a.k.a. potlikker, along with braised greens. This dish marries both traditions. Season...
Author: Jason Alley
While you can use any green you like, a mix of tender and sturdy ones-some bitter and some hot-gives the best balance to the final dish.
Author: Claire Saffitz
Author: Alison Roman