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    You are in: Home / Cookbooks / Ick Foods -Feb. - Dark Leafy Greens
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    45 recipes in

    Ick Foods -Feb. - Dark Leafy Greens

    This is the cookbook to accompany the February 2008 thread in the kid friendly about ick foods.
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    This is another recipe I haven't actually made myself, but I've eaten it many times in restaurants here in St. Louis, made the with spinach or with the escarole. It is absolutely delish! I adapted this from a recipe on allrecipes, changing it to use cheese the way they do at the restaurants here and including the idea of escarole. Usually it is served as an appetizer, but it would make a side dish too.

    Recipe #203362

    Delicious for Passover or for year round. The original recipe called for chopped spinach, but we all like it w/ chopped broccoli much better.

    Recipe #185170

    A dish from the old country. Not quite like the others already on Zaar. Adapted to modern times too w/ a few shortcuts. It still takes forever to cook, but the prep couldn't be simpler now. Grandma always says when you think you've cooked the veggies enough, cook them that much longer again. We often serve this at Jewish holiday meals and at Thanksgiving.

    Recipe #158954

    A friend originally gave me this recipe, and it has been a staple ever since. Especially good when you want to take a meal to someone.

    Recipe #156390

    Spinach sauteed with asian flavors

    Recipe #287499

    Simple title, simple recipe. I'm posting it because I just cooked it for my 16 year old son, who wants all his favourite recipes from home on RecipeZaar ready for when he goes to university in two years time.

    Recipe #218711

    Found this in Prevention Magazine, this is easy, healthy and most importantly...very tasty. You can substitute any cheese for the Parmigiano-Reggiano cheese. I recommend a strong hard cheese, but I have used all kinds and they all work. When I’m in a rush, I leave out the walnut pieces. A great side dish or when I am really lazy, add some cooked chicken for a great meal.

    Recipe #151153

    An Amish dish that is America's Midwestern comfort food at its very best. BF made this for supper with a few low fat substitutions and extra cheese:D Oh so fluffy potatoes with a chewy cheese crust. Make your kids love spinach! Yum! From Lehman's 50th Anniversary Cookbook (2005) based in northeast Ohio.

    Recipe #158994

    My kids like this because the cabbage is cooked well in this recipe and doesn't have that raw feel to it. I use package coleslaw in this as it means I can get dinner on the table quickly when I need to. I've tried other recipes, but the batter seems really bland to me. This version uses dashi, sake and soy sauce, which makes it seem more home-flavored to me. Add in whatever other protein sources along with or in lieu of the ham...I've seen shrimp, tuna, imitation crab and crab used with great success. Just make sure that there's enough batter to hold everything together.

    Recipe #227518

    Created by Jessica Seinfeld From the book Deceptively Delicious These brownies fool everyone! You won't believe how scrumptious they are (or how good they are for you) until you make them yourself. Just don't serve them warm—it's not until they're completely cool that the spinach flavor totally disappears.

    Recipe #257970

    Makes for a very filling and easy soup with very few calories! If you haven't tried rice noodles before, give this recipe a whirl.

    Recipe #277795

    Makes super easy, hearty and healthy dinner. Sometimes I like to do a combination of ricotta and cottage cheese. Serve with a green salad and warm bread.

    Recipe #280794

    From the local paper. Warm comfort food. I used red potatoes and they turned out well. I adjusted the recipe a little.

    Recipe #284007

    Recipe #284009

    An easy stir-fry, also good made with pork. Marinating time not included.

    Recipe #97385

    30 Reviews |  By Bergy

    Even people that don't like spinach will like these gems. Lovely hors d'oevre or side dish. Try serving these at your next brunch

    Recipe #11644

    Or, "Rau Muong Xao Voi Thit Bo." In Vietnam, the spinach used would be "rau muong" or "water spinach." Here in the states, though, I've made it with sautéed beef and regular spinach (although if you can find actual rau muong, that much the better). Delicious! This recipe is adapted from the "Rau Muong Xao" recipe available here on Zaar (you can read my review, there) and throughout the internet. :)

    Recipe #114918

    A traditional Irish dish. This dish may also be made in a crock pot.

    Recipe #20597

    2 Reviews |  By ladypit

    This is a really wonderful Kale side dish originally found in the "More With Less" cookbook. Feel free to leave the bacon out if you so desire. Any other finely chopped meat would be good, or experiment with something to add a bit of flavor if you want to take it vegetarian. I used quick cooking oats because it was what I had but the original recipe calls for regular oatmeal.

    Recipe #100200

    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

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