Foods by "Leafy Green" category| Page 5

Salad of Fennel, Arugula, and Ricotta Salata

Shrimp and Vegetable Salad with Roasted Tomato Vinaigrette

Author: Michael Dunn

Butter Lettuce and Radish Salad with Lemon Garlic Vinaigrette

Author: Suzanne Tracht

Winter Greens with Cranberry Port Vinaigrette

Hearts of Romaine with Creamy Lime Vinaigrette

Mixed Leafy Green Soup "Caldo Verde" with Chickpeas

Caldo verde means "green broth" in Portuguese, and it is Portugal's unofficial national dish. This beautiful green soup is technically a hot smoothie,...

Author: Rocco DiSpirito

Hearts of Romaine with Roasted Peppers and Cabrales Dressing

Goat Cheese Souffles in Phyllo Cups with Frisée Salad

Spinach Stracciatella Soup

Escarole, Bean and Sausage Soup

Author: Dawn Murray

Swiss Chard Pasta With Toasted Hazelnuts and Parmesan

This is a light pasta dish, filled with ribbons of fresh chard and tossed with a little garlic-infused butter and balsamic vinegar. Toasted hazelnuts impart...

Author: Andrea Bemis

Roasted Baby Beets and Arugula Salad with Lemon Gorgonzola Vinaigrette

Author: Tina Miller

Butter Lettuce with Apples, Walnuts, and Pomegranate Seeds

Author: Robert Aikens

Red Bell Pepper, Spinach, and Goat Cheese Salad with Oregano Dressing

Pasta with Lentils and Kale

Insalata Mista

Curried Potato and Leek Soup with Spinach

Grilled Tofu and Sauteed Asian Greens

Sweet Potato, Swiss Chard, and Quinoa Gratin

Sautéed Collard Greens with Slab Bacon

...

Author: Blue Smoke

Curried Potato, Spinach and Garbanzo Bean Soup

Beet, Avocado and Pink Grapefruit Salad with Sherry Dressing

Pappardelle with Pancetta, Broccoli Rabe, and Pine Nuts

Salty pancetta, luxurious pine nuts, and the bitter flavor of broccoli rabe come together in this simple pasta dish.

Author: Kristine Kidd

Arugula Salad with Pears, Oven Dried Grapes, and Roasted Shallot Vinaigrette

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...

Author: Ann Redding

Cream of Potato Soup with Watercress

Pretzel Crusted Chicken Cutlets with Cauliflower Purée and Arugula

These crunchy, salty, pretzel-coated chicken cutlets are lightened up by creamy cauliflower purée (a great substitute for mashed potatoes) and a crisp...

Author: Rhoda Boone

Italian Style Swiss Chard

Author: Susan Herrmann Loomis

Smoky Mountain Wilted Lettuce

Farfalle with Baby Spinach, Walnuts, and Ricotta

Tuscan Bean and Swiss Chard Soup

Sweet and Sour Stuffed Mustard Cabbage

Mixed Greens with Honey Vinaigrette and Gorgonzola

Cilantro Salad

Green Herb Risotto

Author: Janet Fletcher

Watermelon and Watercress Salad with Ginger

Frisée Salad with Blue Cheese, Walnut, and Cranberry Crostini

Artichoke, Fennel, and Crispy Prosciutto Salad

Black Bean, Corn, and Tomato Salad

Butter Lettuce, Persimmon, Feta, and Hazelnut Salad

Grilled Pear Salad with Bacon, Roquefort and Port Vinaigrette

Mixed Greens with Goat Cheese and Candied Almonds

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.

Collard Green Gratin

In place of collards, you can make this with the same amount of curly or Tuscan kale.

Author: Joseph Lenn

Grilled Flank Steak with Sauteed Beet Greens and Creamy Horseradish Beets

Author: Tina Miller

Honey Roasted Pear Salad with Thyme Verjus Dressing

Warm Potato and Mushroom Salad

Author: Antonio Ortega

Shrimp and White Bean Salad

Greens and Bulgur Gratin

Roast Chicken and Mango Salad with Yogurt

This salad is a wonderful mix of flavors and textures. Serve it with warm flatbread, such as naan. Make a simply beautiful dessert by tossing together...

Author: Jill Dupleix

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