Author: Janet Fletcher
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
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.
Author: Giada De Laurentis
Author: Tina Miller
In place of collards, you can make this with the same amount of curly or Tuscan kale.
Author: Joseph Lenn
Author: Bobby Flay
Author: Dawn Perry
Author: Karin Korvin
Asparagus, snap peas, green onions, edamame, spinach, and cilantro make this vegetarian noodle stir-fry plenty green and powerfully healthy.
Author: Donna Hay
When in doubt, frittata. This version turns greens and beans into a complete one-skillet supper
Author: Molly Baz
Author: Geoffrey Zakarian
Author: Melissa Clark
This mix of greens is a knockout blend of textures, and a short sauté in fruity olive oil mellows their slightly bitter flavor.
Author: Bon Appétit Test Kitchen
Author: Alison Roman
Author: Wuanda Walls
Author: Bruce Aidells
If you prefer white-meat chicken, use skinless, boneless breasts that have been cut in half crosswise.
Author: Alison Roman
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: Ian Knauer
Author: Evan Kleiman
Author: Myra Goodman
Author: Ruth Cousineau
Author: Michael Presnal