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This comes from an old Sunset soup cookbook from 20 years ago. The cilantro and chard are a unique combination with the added lemon; I use vegetable boullion instead of beef...and no tomatoes!

Recipe #115079

This dish is as lovely to look at as it is to eat, due to its beautifully contrasting colors. It is a simple way to add zest to fresh vegetables and quickly prepare a gourmet side dish for fish, meat, or rice & beans. Steaming the kale instead of sautéing it helps it cook more quickly and maintain its bright green color.

Recipe #187369

From the Four Seasons Hotel, Washington, D.C. Talk about a mess of greens! My dad grows greens year round and this is a great recipe to use them in.

Recipe #121222

1 Reviews |  By Tish

Use a first rate rustic bread for this recipe. It doesn't work near as well with the grocery store variety. Purests will tell you that this soup is better heated the second day and should be thick enough by then to eat with a fork!

Recipe #40223

Recipe #4393

Who would've thought you could grill collard greens? But Chef Gabriel Claycamp showed us how at Culinary Communion, and they were absolutely delicious!! The outside leaves are crispy, and the inner ones tender and juicy. Posted with permission.

Recipe #119559

97 Reviews |  By Rita~

Collards are among the oldest members of the cabbage family! Vegetarians can skip the bacon and use smoke flavoring and use a veggie broth in place of the chicken broth. I find this is one green that you do have to cook a while. The flavor is between cabbage and kale. They are low in calories. A rich source of fiber, vitamin C and calcium, and protects you against cancer.

Recipe #99843

1 Reviews |  By ssabine

From http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_16729,00.html

Recipe #163382

10 Reviews |  By Rita~

This hearty stew that originated in areas of South and East Africa. Potatoes, both sweet and white, as well as cauliflower, calcium-rich greens, raisins, and spices make a savory and nourishing meal to warm us on cold winter nights. Serve topped with rice, couscous, or quinoa.

Recipe #173753

This is a vegetarian recipe I've come up with, simply because I usually don't have the salt pork or hamhock traditionally included on hand. It's still got plenty of flavor!

Recipe #69475

2 Reviews |  By JillAZ

These take a little time to make but they are SOO delicious! They freeze very well and can be made ahead and reheated. I don't remember where I got this recipe but it is definitely requested a lot! Prep time does not include time for dough to chill.

Recipe #84430

1 Reviews |  By Bergy

This is Swiss Chard season and I find kindly souls give you almost as much of this as they do zucchinis. Well l threw this together for a side dish for tonight's(company is here) dinner - You could also serve it as an appetizer. My apology to the Swiss and the Greek the recipe has never seen either country except as a figment of my imagination. Additional information: I was in my favorite deli and she had just opened a large jar of grape leaves and was going to portion them out so I asked for about a dozen, Made up this recipe as small appetizers, after cooking I served them cold, plain with just lemon juice over them. The grape leaf appies are in the recipe picture

Recipe #33399

14 Reviews |  By Bergy

Nice way to serve spinach and so good for you! The secret is not to overcook the spinach. I like to add a few roasted pine nuts or pumkin seeds with a nice jolt of Marsala wine. I love to serve this recipe with recipe#399309. Just spoon the sauce over the spinach when it is on the plate MMMmm

Recipe #11189

9 Reviews |  By Doelee

Greens are feel good food! This combination of flavors works every time.

Recipe #115826

A recipe that came with my weekly vegetable delivery. I am reposting it here as it was first printed, but I prefer to parboil the potatoes before adding them to the curry. Great with rice and dahl. I often serve it with a paneer curry.

Recipe #156900


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