Cookthink

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Sauteed Turnip Greens With Chile Flakes And Mustard

Doesn't this recipe sound good? It is. If you'd like some ideas about what to eat with it, click on the "goes with..." tab to the left. For the lowdown on ingredients, techniques and tools, click on "related tips."

Frisee Salad

The slightly prickly and bitter frisée is a beautiful contrast to richer meat and cream-based dishes. The variations and additions are endless for this basic salad, but we also love a big bowl of frisée by itself as a mid-afternoon snack or as the finish to a big meal.

Frisee With Warm Bacon Vinaigrette

The slightly prickly and bitter frisée, technically an endive and member of the chicory family, is a beautiful contrast to richer dishes, and goes so well with this dark and smoky bacon vinaigrette.

Arugula Salad With Lemon And Olive Oil

This simply dressed Italian classic will add peppery brightness to just about any pasta, meat or vegetable dish.

Raw Mustard Greens With Garlic Mayonnaise

We love our slightly bitter mustard greens with a light coating of garlic mayo. This is no mild-mannered side dish.

Long-Cooked Mustard Greens

Doesn't this recipe sound good? It is. If you'd like some ideas about what to eat with it, click on the "goes with..." tab to the left. For the lowdown on ingredients, techniques and tools, click on "related tips."

Stir-Fried Chicken And Mustard Greens With Ginger

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Bacon And Kale Gratin

Red Russian Kale is gorgeous, with its deep emerald-green leaves and red ribs, but like most grown-up kale, it’s most tender when it’s cooked a long time. Read more about this recipe at hogwash.

California Caesar Salad

This is an adaptation of Suzanne Martinson's California Caesar Salad recipe that appeared in the Pittsburgh Post-Gazette, in 2002. Martinson says the keys to making it are using the inner parts of the romaine only, chilling the lettuce until it's crisp, and using lightly toasted sourdough bread.

Seattle Shellfish Stew with Kale and Guanciale

This is a treasure of a stew for the days you want to space out and avoid deciding between, say, being a good wife, a “successful” person, or an attentive friend. Read more about this recipe at hogwash.

Pistachio-Arugula Pesto With Penne And Sauteed Broccolini

This pesto tastes like spring; it’s fresh, green, bright, and crisp with a hint of sweetness. The peppery taste of the arugula is nicely set off by the creamy, sweet pistachios. Read more about this recipe at VeganYumYum.