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