Author: Traci Des Jardins
A classic recipe from the famous Mrs. Wilkes Boarding House in Savannah, Georgia.
Author: Sema Wilkes
If you're planning to use the leftovers to make the fried rice with pork and kale , reserve 3/4 cup of this sautéed kale.
If you prefer white-meat chicken, use skinless, boneless breasts that have been cut in half crosswise.
Author: Alison Roman
Author: Miriyam Glazer
Don't have an acorn squash for this chicken thighs recipe? Use butternut. Not into mustard greens? Use kale, Swiss chard, or spinach.
Author: Claire Saffitz
When in doubt, frittata. This version turns greens and beans into a complete one-skillet supper
Author: Molly Baz
This is the breakfast Sam and I probably eat most often regardless of the season. In truth, it's usually a dish we whip up as a late breakfast on weekdays when we're both working from home and most emails...
Author: Megan Gordon
Author: Bruce Cost
Author: JoAnn Cianciulli
Author: Melissa Clark
Author: Dawn Murray
Author: Alison Roman
Author: Suzanne Tracht
Author: Maria Samples
Author: Darina Allen
Author: Cara Brunetti Hillyard
Author: Anne Graziano
Author: Engin Akin
Author: Bill Smith
Steam these soup dumplings in batches and eat them when they're at their best-hot out of the steamer.
Author: Anita Lo
Author: Myra Goodman
Author: Tracy Gensler
One of the most-requested items on the lunch menu at the Chicago Chop House. The restaurant adds roasted red-skinned potatoes and sautéed mushrooms, too.
This mix of greens is a knockout blend of textures, and a short sauté in fruity olive oil mellows their slightly bitter flavor.