'greens' on Serious Eats

Sam Sifton's Braised Collard Greens

I knew going into the recipe that the bacon and butter would taste great with the greens, but the beer was a total surprise. Its beer-ness dissipates during cooking, leaving only malty sweetness and just a hint of fermented grain to the greens. It was this extra level of complexity that made these greens my favorite side of the season. More

Red Rooster's Mac and Greens

Marcus Samuelsson's penchant for Southern American-African-Swedish fusion cuisine always makes him an interesting chef to watch. His recipe for Mac and Greens, adapted in Ellen Brown's Mac & Cheese, fits right into his oeuvre. The recipe title is apt, as his mac contains just as much greenery as pasta. Braised collards and bok choy pair perfectly with the gooey cheddar-Gruyère-Parmesan mix, and the hints of soy and coconut lend glutamate-rich depth. But don't be fooled, this is no health food--there's bacon, heavy cream, and plenty of cheese in each and every nook and cranny. More

Andrea Nguyen's Saag Soy Paneer

Tofu isn't necessarily one of the mainstays of the Indian pantry but soy paneer as it's known in India does make its way into quite a few dishes, including this Saag Soy Paneer, adapted from Andrea Nguyen's Asian Tofu. The tofu here stands in as a vegan variation of traditional paneer, a squeaky, mild fresh cows milk cheese. To mimic the texture and salty flavors, Nguyen soaks the tofu in salted water before drying and pan frying it. More

Cook the Book: Pink Greens

Here's a question for you: What do you to with all of those lovely and leafy green and magenta beet tops after you've roasted your beets? If your answer was "chucking them," well then, we've got just the recipe for you. The beauty of the beet is that it's really two vegetables in one: the sweet roots and the hearty green tops. More

Cook the Book: Prawns, Leaves, and Limes

This five-minute stir-fry is full of the sort of punchy, sour flavors that you'd find in a bowl of tom yum soup. Matchsticks of ginger and rounds of lemongrass are browned with scallions and chiles. The shrimp are thrown in with a mix of fish sauce, lime juice and sugar. It's ideal for those evenings when you're craving something a bit out of the ordinary, flavor-wise but don't really feel like spending an hour-plus on it. On the table in just about 20 minutes and served with a bowl of steamed rice, these prawns will beat the pants off Thai takeout any day. More

Cook the Book: Bread and Onion Panade with Spicy Greens

This Bread and Onion Panade with Spicy Greens from Faith Durand's Not Your Mother's Casseroles takes crisp cubes of sour dough and layers them with sticky sweet caramelized onions, bitter spicy greens, and nutty shredded gruyère. Once the casserole is assembled it's doused with warm chicken stock and baked until the top is bubbly brown, and the greens on the surface are just short of charred. More

Cook the Book: Soy Rice and Chicken

This Soy Rice and Chicken recipe was submitted to Roger Ebert's blog by a commenter in Taiwan. It's a spin on a family favorite—bits of chicken mixed with flavorful rice infused with ginger, onions, shiitakes, and plenty of soy sauce. Like all of the recipes in The Pot and How to Use It, it's simple to prepare, basically just a matter of sautéing the chicken, mixing it with other ingredients, and pressing the "cook" button on your rice cooker. More

Gluten-Free Tuesday: Micro Greens

For a long time, I thought microgreens were pretty fussy. Tiny little tendrils of vegetables, they seemed better suited to salads in Lilliput than the chipped bowls in our kitchen. Chefs in expensive restaurants finished plates of architectural foods with a twist of two or three slender threads of microgreens, which added $10 to the dish. To me, they seemed like a bit of a ruse. It wasn't until I started gardening that I understood the appeal of microgreens. More

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