Stuffed Collard Greens


November 21st 2014By Tamar Genger MA, RD

Trade up your traditional stuffed cabbage for stuffed collards made with whole grain bulgur and lean ground turkey. Finished with a bit of smoked salt for an added Southern flavor, this dish is bright and flavorful and can be made ahead and frozen.


Slow Cooked Greens, Brazilian Style

slow cooked greens, brazilian style

May 20th 2014By Chef Tami Weiser

Greens have a lot going for them-- they’re cheap,widely available, and tasty. They are good for you heart-- full of fiber and vitamins galore. They also happen to be easy to make. This version uses my twist on refogato--a mixture of finely processed onions, garlic and peppers, Brazil’s version of the sofrito paste that is the hallmark of other Latino and Mediterranean cuisines, and in this dish, it’s truly yummy. This is what layering flavors is all about. Great served with a stew, any grilled protein or even mixed into eggs for a frittata the next day, it’s a sure-fire hit.


Simply Ramps with Pecorino


April 22nd 2013By Tamar Genger MA, RD

There is something about a food that is only available, for a few short weeks every year especially when we are talking about ramps. Ramps are a type of wild onion, sort of like a green onion with a garlic onion flavor. They are only available in the early spring mostly at farmers markets and are so flavorful they just need to be sauteed with a bit of oil and a sprinkling of salt. For this recipe I just dressed it up a bit for fun with more garlic and a sprinkling of Pecorino.


Pomegranate Chicken

Pomegranate Chicken

October 4th 2011By Alison and Jeff Nathan

Get all the flavors of pomegranate in this chicken, with juice and seeds you will love this pomegranate chicken.


Maple Chard Salad

maple chard salad

November 22nd 2014By Tamar Genger MA, RD

The crunchy, earthy chard is a great pairing with the sweet and tangy maple-based dressing. Use rainbow chard for a colorful presentation.


Kale and Potato Hash With Fried Egg

Kale Potato Hash with Fried Egg

November 22nd 2014By Tamar Genger MA, RD

This heavenly hash can be eaten for breakfast, lunch or dinner along- side a nice piece of crusty bread. Two out of three kids in my house love kale, but when I made this recipe, it was three out of three. Mix in some crispy potatoes with your greens and everyone will go krazy for kale.


Green Chilled Soup

Chilled Green Soup

June 1st 2015By alezohn

Everyone talks about green smoothies, and they are great. However, this is an amazing warm-weather dish that you can eat (with a spoon!) for lunch or dinner, as a snack or any time. It uses very cooling and cleansing foods, so you’ll find it satisfying and quite refreshing. Try using broccoli sprouts, because they are one of the most detoxing foods on Earth, but if you can’t find them, use any other sprouts, microgreens or tendrils.


Escarole Casserole with Walnuts


October 9th 2013By Tamar Genger MA, RD

I am not really an escarole fan. I love greens like kale and I have come to love chard, but for some reason escarole has evaded me. So when my husband bought two big heads of it on sale I had to get creative. I knew that just sauteeing with garlic and oil would not work for me. I am hoping to try a nice soup, maybe something with white beans, but last night I didn't have the time or ingredients for that, so I made this dish that was a surprisingly big hit. Perfect to make ahead, reheat and serve too, so that is an added bonus. You can also add white beans to this dish if desired.


Collard Greens

BBQ Pulled Chicken Sandwich

August 8th 2014By Jamie Geller

Sauteed collards are an easy healthy side that goes really well with Southern food, like my pulled chicken sandwiches.


Braised Kale Kenny

Kale and Potatoes

October 10th 2013By Ronnie Fein

This recipe is really two in one. Start with the braised kale on day one and then use the leftovers for the KailKenny on day two. You get two great dishes with tons of nutrients.


Braised and Raw Kale with Pine Nuts

Braised and Raw Kale

December 27th 2013By Tamar Genger MA, RD

This kale side dish seems a bit unusual at first, but the contrast of flavors and textures between the two kale preparations really does work well and it is a nice change from my usual, which is just sauteed with garlic.


Beet Pepperoni Pizza

beet pepperoni pizza

November 21st 2014By Tamar Genger MA, RD

Ever tried pepperoni beets? I can eat them every day. The smoky flavorful treat is a great snack, but it also works well atop pizza. Mix up the beet greens and some goat cheese and you got a gourmet pizza to go.