Greens recipe

Learn how to cook collard greens the ultimate way, cooked low and slow with bacon, ham, and spices for the most tender greens and to-die-for pot likker.

This Green Beans with Mushrooms recipe is an easy stove-top side dish with all the elements of a green bean casserole, but it doesn’t take up valuable oven space.

These collard greens are quickly cooked in olive oil and finished with a squeeze of lemon juice. You're going to love these healthy, vegetarian collards! Recipe yields 2 side servings. To make multiples, simply repeat the ingredients and instructions below (cook each batch separately for best results).

Many people might decide to cook with kale or collard greens, but we’re firm believers that mustard greens pair nicely with almost any meal. Whether you’re looking to make a casserole, pair it with bacon, use it in a frittata, pair it with meatballs, or pair it with white beans, we’ve got a recipe for you. We’ve included Japanese recipes, Indian recipes, and Italian recipes for anything you could ever need.#mustardgreens #cookingtips #casserolerecipes #dinnerrecipes #brunchrecipes

What is a soul food collard greens recipe? A Black folks collard greens recipe is the quintessential dish of any Southern soul food dinner.

This rich and creamy broccoli cheddar soup is secretly healthy, with 20 grams of protein per serving! It’s the perfect comfort food recipe, filled with good-for-you ingredients.

Braised cabbage and collard greens recipe – With this easy recipe, collard greens and cabbage are even better together than on their own! If you’re looking for a great side dish or a no…

Collard greens recipe – These quick and easy collard greens are simmered with onion, garlic, a dash of hot sauce, and seasonings until tender. This easy yet satisfying side dish pairs perfect…

Are you a collard green skeptic? I was, until I discovered Italian Stuffed Collard Greens - the amazing way to transform them into a delicious Italian meal!

Inspired by the Italian dish of sautéed puntarelle (an Italian variety of chicory) and white beans, this recipe makes a satisfying vegetarian main course or a hearty side dish for roast chicken or sausages. It opts for canned white beans, for the sake of weeknight convenience, and Swiss chard, which is much milder than puntarelle and easier to find in the U.S. Kale or escarole would also work well, if that’s what you’ve got. On that note, grated Pecorino Romano cheese gives the broth a more…