Delicious way to serve beet greens and other greens such as collard or kale. Beet greens recipe with bacon, garlic, onion, sugar, vinegar, and red pepper flakes.
Broccoli rabe, blanched first to take the edge off the bitterness, then sautéed with caramelized onions, garlic, and a dash of chili pepper.
Fresh collard greens cooked with onion, garlic, chile pepper flakes, bacon fat, and dark sesame oil.
Collard greens cooked until wilted with bacon, onion, garlic, vinegar, sugar, and a dash of hot sauce.
A traditional Louisiana gumbo served during Lent that is based on loads of greens such as collards, kale, turnip greens and spinach.
Kale sautéed with Italian sausage, onions, garlic and white beans.
Wilted kale recipe with arame seaweed, garlic, sesame, and fresh minced ginger.
Peppery mustard greens simply sauteed with onions, garlic, and olive oil and a dash of sesame oil to finish.
Raw kale salad with Tuscan kale, toasted pine nuts, balsamic, and grated Parmesan.
Sautéed kale, mustard, turnip, beet or collard greens, tossed with toasted pine nuts, golden raisins, a little red pepper and black pepper. Sicilian-style greens.
The best sautéed kale you will ever taste. Seasoned with smoked paprika and crushed chile pepper flakes.
Chopped kale sautéed with onions and garlic, mixed with a sauce of sesame tahini, sesame oil, lemon juice, and salt.
Chopped fresh kale, lightly sautéed in olive oil with onions and red pepper flakes. Tossed with toasted cashews.
Swiss chard, quickly sautéed with shallots and mustard seeds, seasoned with salt and rice vinegar.
Shell pasta with sausage and greens recipe, made with shell pasta, Italian sausage, and kale or broccoli rabe.
Classic spinach recipe. The best way to cook delicious fresh spinach, with olive oil and garlic. Step-by-step instructions and photographs.
Asian spinach recipe with sesame and garlic. A simple Korean method for cooking spinach.
Swiss chard recipe, sautéed in olive oil with garlic and crushed red pepper.
Tzatziki recipe with yogurt, garlic, lemon juice, olive oil, and Swiss chard instead of cucumbers.
Swiss chard, or other leafy green, sautéed with green olives, capers, green onions, and rosemary.