Author: Terry Kirts
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.
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
Author: Janet Fletcher
Author: Tina Miller
Author: Giada De Laurentis
In place of collards, you can make this with the same amount of curly or Tuscan kale.
Author: Joseph Lenn
Author: Bobby Flay
Author: Karin Korvin
Author: Dawn Perry
When in doubt, frittata. This version turns greens and beans into a complete one-skillet supper
Author: Molly Baz
Asparagus, snap peas, green onions, edamame, spinach, and cilantro make this vegetarian noodle stir-fry plenty green and powerfully healthy.
Author: Donna Hay
Author: Bon Appétit Test Kitchen
This mix of greens is a knockout blend of textures, and a short sauté in fruity olive oil mellows their slightly bitter flavor.
Author: Melissa Clark
Author: Geoffrey Zakarian
Author: Wuanda Walls
Author: Alison Roman
If you prefer white-meat chicken, use skinless, boneless breasts that have been cut in half crosswise.
Author: Alison Roman
Author: Ian Knauer
Author: Bruce Aidells
Author: Myra Goodman
Homemade Lean Lasagna, at least the way Self does it, fills you up without filling you out, but it takes an hour to make. Freeze the leftovers for quick...
Author: Michael Presnal
On New Year's Day, Julia Sullivan, chef at Henrietta Red in Nashville, TN, makes black-eyed peas and these collard greens. "It's something my mom has always...
Author: Julia Sullivan