Home, Cooking, Fruits and Vegetables, Greens

    Top: Home: Cooking: Fruits_and_Vegetables: Greens:

• Top/Home/Cooking/Salads

• - Information provided by Ohio State University Extension.
  
• - Arugula, the aromatic salad green. Also known as rocket, roquette, rugula and rucola, and is popular in Italian cuisine. How to grow, use, and store.
  
• - Recipes, and tips for growing it successfully.
  
• - Uses six cups of winter greens.
  
• - Tips on how to grow, use, and store. Includes recipes and nutritional information.
  
• - Information about buying and storing, nutrition, and recipes.
  
• - Brief description with selection information and illustration.
  
• - Recipe, information, preservation and tips on how to plant and care for collards in your garden.
  
• - Uses beet greens.
  
• - Recipes for turnip, beet, collard and dandelion greens.
  
• - Beside the standard lettuces like iceberg, romaine and spinach there are many other exotic lettuces, green leafy veggies and herbs that make wonderful salads.
  
• - Uses chicory, arugula, and radicchio.
  
• - Recipe and tips on freezing and growing. Includes nutritional information.
  
• - Uses a variety of greens, cooked in white wine.
  
• - Search for recipes including collard, mustard, kale, turnip, chard, and spinach.
  
• - Mustard greens with hamhocks.
  
• - An Italian vegetable side dish consisting of greens sauteed together with a spicy oil and garlic mixture. Use any greens such as rappini, spinach, Swiss chard or broccoli rabe.
  
• - Tips on how to grow, use, and store. Includes recipes and nutritional information.
  
• - Recipe for basic preparation of kale, collards, mustard, or turnip greens.
  
• - Basque recipe.
  
• - Health and nutrition information, cooking techniques, selecting and storing, and a few recipes.
  
• - Thirteen edible greens from argula to turnip greens are described briefly, with recipes included.
  
• - Brief article with illustration and selection information.
  
• - Wilted greens, spinach, salad greens, stuffed grape leaves.
  
• - Recipes include Collard Greens with Bacon and Red Wine Vinegar and Portuguese Kale Soup.
  
• - Wrap up fresh greens with seafood or chicken for an appetizer or light lunch; from Sunset Magazine.
  
• - Chef Paul Prudhomme's recipe using collard, mustard, and spinach greens.
  
• - Handful of recipes mostly for spinach.
  
• - Provides information and a family recipe.
  
• - Calls for two handfuls of various kinds of greens, such as arugula and butter lettuce.