leafy green

Sautéed Chicory recipe | Epicurious.com

chicory

olive oil

garlic cloves, finely chopped

red-pepper flakes

Spiced Chickpeas and Greens Frittata recipe | Epicurious.com

eggs

herbs

sour cream

red pepper flakes

kosher salt,

extra-virgin olive oil, divided

(15.5-oz.) cans chickpeas, rinsed,patted dry

curry powder

onion,

garlic cloves, 5 thinly sliced, 1 whole

hardy greens (such

mayonnaise

Farro Soup with Kale and Cannellini recipe | Epicurious.com

farro,

carrot,

celery,

garlic,

cannellini

(15 ounces) diced tomatoes, with liquid

salt, plus more to taste

kale (about 14 ounces)

basil

Parmesan cheese

pepper

Arugula Salad with Carrot and Yellow Pepper recipe | Epicurious.com

white-wine vinegar

arugula, course stems discarded and the leaves rinsed and spun dry

carrot

yellow bell pepper

Prosciutto with Persimmon, Pomegranate, and Arugula recipe | Epicurious.com

prosciutto (about 8 ounces)

pomegranate seeds

Fuyu persimmon, peeled, pitted,

baby arugula

pistachios, toasted

Pomegranate vinegar*

*Available at some supermarkets and

Greek Salad Pita Sandwiches recipe | Epicurious.com

red wine vinegar

plum or cherry tomatoes

cucumber

green bell pepper

red onion

radishes

Italian parsley

feta cheese (about 4 1/2 ounces)

8-inch-diameter whole wheat pita breads, halved

Garden Chopped Salad With Ranch Dressing Recipe | Epicurious.Com

romaine

diced (1/4 inch) red bell pepper

carrots

(1/4 inch) hothouse (seedless) cucumber

tomatoes

scallions (3 inches of green left on), thinly sliced

avocados

lime juice

Ranch Dressing

Salt and black pepper,

Spicy Pork And Mustard Green Soup Recipe | Epicurious.Com

pork

ginger

Sichuan peppercorns, crushed

cumin seeds, coarsely chopped

vegetable oil

Kosher salt, black pepper

chicken broth

mustard greens, torn (about 4 cups)

scallions, thinly sliced

soy sauce

fish sauce (such as nam pla

rice noodles

Escarole With Italian Sausage And White Beans Recipe | Epicurious.Com

sausages

onion

prosciutto (about 2 ounces)

garlic

red pepper

head escarole, chopped (about 10 cups)

dry white wine

chicken stock chicken broth

Parmesan cheese (optional)

This savory gluten-free vegetarian cross between a crepe and an omelet can be made in one pan, maximizing efficiency for a healthy weeknight meal.

Chickpea Pancake with Wilted Greens, Fennel, and Olives Recipe

plain whole-milk yogurt

lemon juice

honey

Kosher salt, freshly ground pepper

fennel bulb,

olives

cashew, almond, or hazelnut milk or water

chickpea flour

Seasoning mix of choice, optional (see note)

olive oil, divided

garlic cloves, thinly sliced

greens

lemon wedge

maitake or oyster mushrooms, torn into large pieces

tamari soy sauce

Sesame seeds (for serving)

This savory gluten-free vegetarian pancake recipe can be made in the same pan as the wilted greens, maximizing efficiency for a healthy weeknight meal.

Epicurious

Stir yogurt, lemon juice, oil, and honey in a small bowl to combine; season with salt and pepper.

Toss fennel, olives, oil, lemon juice, and honey in a medium bowl to combine; season with salt and pepper.

Whisk cashew milk into chickpea flour in a medium bowl. Let sit until slightly thickened, 12–15 minutes. Whisk in eggs; season with salt and pepper and seasoning mix of choice, if desired.

Meanwhile, heat 1 Tbsp. oil in a medium cast-iron or nonstick skillet over medium. Cook garlic, stirring occasionally, until golden, about 3 minutes. Add ginger and cook, stirring, just until fragrant, about 30 seconds. Add greens by the handful, tossing until wilted before adding more. Cook, tossing occasionally, until crisp-tender, about 5 minutes; season with salt, pepper, and a squeeze of lemon. Transfer to a plate.

Wipe out skillet and heat 1 Tbsp. oil in skillet over medium-high. Cook mushrooms, undisturbed, until deeply browned, about 3 minutes. Turn and cook, tossing occasionally, until other side is deeply browned, about 5 minutes. Season with tamari to taste. Transfer to a plate.

Wipe out skillet and heat remaining 1 Tbsp. oil in reserved skillet over medium-high. Pour in batter and cook, undisturbed, until bottom is deep golden brown, about 3 minutes. Turn and cook until light golden brown (edges will curl slightly), about 3 minutes.

Serve cromlet in skillet or transfer to a plate. Top with wilted greens, mushrooms, yogurt sauce, and fennel and olive salad. Sprinkle with sesame seeds.

Wilted radicchio and spinach are a nice match for spicy red pepper flakes and smoky, salty bacon. Treviso—with its not-too-tough (but also not-too-tender) leaves—is the best choice for this recipe if you can find it.

Penne with Radicchio, Spinach, and Bacon

garlic (with about 12 to 14 cloves)

penne

bacon (about 8 slices), cut crosswise into 1/3-inch-wide strips

large onion, chopped (about 2 cups)

(packed) coarsely torn Treviso, Chioggia,

(packed) baby spinach leaves, torn in half (about 10 ounces)

basil leaves, torn in half (about 10 ounces)

Preheat oven to 375°F. Cut off top 1/2 inch of garlic head, exposing cloves. Place garlic head, cut side up, on sheet of foil and drizzle with 1/2 teaspoon olive oil. Wrap garlic in foil. Roast until garlic is soft, about 40 minutes. Let stand until cool enough to handle. Squeeze garlic into small bowl.

Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Meanwhile, cook bacon strips and chopped onion in heavy large skillet over medium-high heat until golden brown, stirring occasionally, about 12 minutes. Add chicken broth, remaining 5 1/2 teaspoons olive oil, and roasted garlic. Bring mixture to simmer, stirring occasionally. Add radicchio, spinach, and basil and stir to combine. Simmer just until radicchio and spinach wilt, about 1 minute.

Drain pasta and return to same pot. Add radicchio-spinach mixture to pasta. Add 1 cup grated Parmesan cheese and crushed red pepper; toss to coat. Season pasta to taste with salt and pepper and serve, passing additional Parmesan cheese alongside.

In this main-course salad recipe, cheese is melted over bitter greens for a warm, fresh, and surprising dinner.

Arugula and Radicchio Salad with Melted Cheese Recipe

salt and pepper

radicchio (3/4

arugula

Crucolo, provolone, Taleggio,

hazelnuts

Saba vinegar,

Baking a salad might make you nervous, but a quick moment in the oven will only wilt the greens slightly and yet melt the cheese so that it cloaks the greens nicely.

Whisk the red wine vinegar with 1/4 cup olive oil in a large bowl and season generously with salt and pepper. Add the radicchio and arugula and toss to coat them nicely. Taste and adjust the seasoning.

Pile the salad on ovenproof plates or an ovenproof platter and top with the cheese. Broil the salad just until the cheese is melted, about 1 minute. Sprinkle the toasted hazelnuts on top and finish with a drizzle of saba. Serve right away.

The pressure-cooked combination of sweet, smoky, and hot and the freshness of the greens is delicious any time of the year.

Black-Eyed Peas and Greens Recipe for the Instant Pot or Pressure Cooker

(149 g) diced red pepper

jalapeño

tsp (4 g) smoked paprika

1–2 tsp (3–5 g) chili powder

dates, finely chopped

(15-oz [425-g]) can fire-roasted tomatoes with green chiles

(32 g) chopped greens (such

Salt

Hot sauce

Don’t just reserve black-eyed peas for New Year’s luck. The combination of sweet, smoky and hot and the freshness of the greens is delicious any time of the year. This recipe is from my friend, Jill Nussinow, or as you may know her, the Veggie Queen.

For the sauté, use the sauté setting over normal, or medium heat, and heat the oil (if using). Add the onion and sauté until transparent, 5 minutes. Then add the garlic and peppers and sauté for a minute more.

For the first pressure cook, add the smoked paprika, chili powder and black-eyed peas and stir. Add the dates and water but do not stir. Put the lid on the Instant Pot and cook at high pressure for 3 minutes. Let the pressure release naturally.

For the second pressure cook, open the lid carefully. Add the tomatoes and greens. Return to high pressure for 1 more minute, then turn the valve to release manually. Add salt to taste.

To serve, you can add as much hot sauce as you want to the pot or pass it at the table so diners can add it themselves.

A Greek Salad is a terrific accompaniment for kebabs.

Greek Salad

tomatoes, seeded, diced (about 2 cups)

cucumber (from about 1 large)

red bell pepper (from about 1 large)

kalamata olives

oregano

feta cheese (about 2 ounces)

Toss first 9 ingredients in medium bowl to blend. Gently mix in cheese. Season with salt and pepper. (Can be made 2 hours ahead. Let stand at room temperature.)

Top 14 leafy green recipes from across the web

The most viewed leafy green recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Sautéed Chicory recipe | Epicurious...

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Greek Salad

Top 14 leafy green recipes from across the web

The most viewed leafy green recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Sautéed Chicory recipe | Epicurious...

Spiced Chickpeas and Greens Frittat...

Farro Soup with Kale and Cannellini...

Arugula Salad with Carrot and Yello...

Prosciutto with Persimmon, Pomegran...

Greek Salad Pita Sandwiches recipe ...

Garden Chopped Salad With Ranch Dre...

Spicy Pork And Mustard Green Soup R...

Escarole With Italian Sausage And W...

Chickpea Pancake with Wilted Greens...

Penne with Radicchio, Spinach, and ...

Arugula and Radicchio Salad with Me...

Black-Eyed Peas and Greens Recipe f...

Greek Salad

The most viewed leafy green recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine