We've served up ten unique ways to enjoy ultra-nutritious greens like kale, collards, and spinach.
Ham, Collard Greens, and Egg Noodle BowlThe recipe for Ham, Collard Greens, and Egg Noodle Bowl combines diced smoked ham, chicken broth, carrots, celery, and wide egg noodles. Collard greens add a little soul to this satisfying dish. Serve with cornbread and a few splashes of your favorite hot sauce.
Warm Turnip Green DipTired of the same old spinach-and-artichoke combo? Swap turnip greens for spinach and combine with sautéed onion, garlic, white wine, cream cheese, sour cream, and spices. Top with freshly grated Parmesan cheese and crumbled bacon for a creamy, savory dip that's sure to be the hit of the party.
Braised Kale with Bacon and CiderApple cider, apple cider vinegar, and chopped Granny Smith apples lend comforting fall flavor to this low-calorie side dish. Salty crumbled bacon perfectly complements the apples' sweetness.
Swiss Chard with Chickpeas and CouscousSwiss chard, a member of the beet family, has beautifully colored stalks and bolder flavor than other greens. For this easy weeknight meal, prepare the couscous, then top with sautéed chard, raisins, and chickpeas. Sprinkle the dish with toasted pine nuts for fragrant, nutty flavor.
Greens-and-Cheese Pie (Hortopita)Otherwise known as hortopita, this mixed greens-and-cheese pie is both filling and delicious. Minced fennel, fresh spinach, and mustard greens pack a nutritional punch that's flavored with savory feta cheese and traditional Greek spices.
Any Greens SautéGreens can be cooked in minutes over high heat, making it possible to serve collards on a busy weeknight. Try this recipe with whatever green you've got on hand, or mix a few varieties together.
Pizza Bianca with Dandelion GreensChandra Paton Shupe created her seasonal pizza after a trip to a farmers' market for a friend's Iron Chef-style cook-off party. "We grabbed everything that looked beautiful and tasty and put it all together."
Fettuccine with Smoky Turnip Greens, Lemon, and Goat CheeseTossing cooked greens with pasta is one of the easiest ways to introduce them to your family. Don't discard the cooking water when you drain the pasta. Reserve 1 cup to ladle over the cooked greens, and you'll instantly create a creamy sauce.
Mustard Greens with Yogurt-Parmesan Dressing and Bacon CroutonsTo tenderize mustard greens and mellow their fiery flavor, dress the raw greens about 15 minutes before serving. If you prefer them spicy, drizzle the dressing at the table, as we suggest in the recipe.
Sausage and Kale Sauté with PolentaLeftovers from this one-dish hit make for an easy, delicious breakfast--simply reheat and top with an over-easy egg.