Greens

Turn usually discarded collard green stems into a great condiment for your next meal.

Any Southerner knows that bacon and collards are a match made in heaven.

You can substitute your favorite hearty winter greens, but don't skip the hot and tangy sauce—it makes the dish.

"Is there a more harmonious marriage of deliciousness than ham hock broth and collard greens?" asks chef Todd Richards. In this recipe from his cookbook Soul: A Chef's Culinary Evolution in 150 Recipes, even the collard stems are used as a pickled topping for even more flavor. Cook the greens low and slow to keep them tender but not mushy," says Richards. "Just reheat them with a touch of water or reserved cooking liquid."

For an added touch of heat, substitute spicy sausage for the mild links in this hearty Southern-meets-Italian stew. Serve with bread.

We're here to prove that a salad can make a stunning main course.

Puff pastry and a spinach dip filling make for a buttery pull-apart bread that's festive in both shape and flavor.

This fresh salad will be the perfect side to any meal.

Serve these fritters with a crisp white wine for a memorable appetizer.

Barbecue takes on Asian flavors in Korean Cabbage Wraps with Sweet-and-Sour Cucumber Salad.

Holiday gatherings aren't complete without a green bean side on the menu.

It just isn't a Thanksgiving spread without a classic green bean casserole.

Score big with spinach.

The color of spring is green!

Conquer the back-to-school madness with these slow cooker breakfast ideas!

If collard greens typically grace your Thanksgiving table in the form of a boiled, pulpy glob of greens, this recipe will be a breath of fresh air.

This winter greens based recipe is one to keep on hand for multiple meals.