Get the latest Greens recipes from Group Recipes. http://www.grouprecipes.com/tag/greens This dish is a great way to use up summer Swiss Chard. It can be eaten hot, room temp, or cold... It has an earthy, wheaty, lemony taste that is quite addicting. Serve as a side for grilled meats or as a light lunch. It is also wonderful made with Spinach replacing Swiss Shard. Note** The amount of wheat used is quite personal so start out with less and add until it tastes right to you. Too little wheat is better than too much. http://www.grouprecipes.com/53866/swiss-chard-with-wheat.html Since making this for the first time years ago I feel so wasteful not to use the beautiful green tops of radishes.This is a very nice flavorful easy dish.You wouldnt think cooked radishes are good but they are! A Madhur Jaffery recipe. http://www.grouprecipes.com/52527/uttar-pradesh-radishes-cooked-with-their-leaves.html A while back, my sister gave me a cookbook from the "Balthazar" restaraunt in New York . This is a salad recipe from the book that I made for a family progressive dinner. (I got the salad...LOL ) It was a real hit. It is a sexy salad that takes a little time. It is light, substantial and classy at the same time. Dressing all the ingredients separately is a key... Hope you enjoy.... http://www.grouprecipes.com/51829/roasted-beet-salad.html I've been afraid to try things like mustard greens, collard greens, etc.. finally grabbed a bunch of mustard greens the other day and cooked them up today. They turned out pretty good! http://www.grouprecipes.com/51408/sauteed-mustard-greens.html From Bon Apetit, Sept. 1998. Avgolemono, a classic Greek sauce flavored with lemon juice and thickened with eggs, adds richness to the tender stewed chicken in this outstanding main course. Pour a chilled Chardonnay, and offer purchased baklava for dessert. I haven't made this one yet but it's on the short list. Let me know what you think! Note: Start this the night before or in the morning to allow at least 8 hours to marinate. http://www.grouprecipes.com/51405/chicken-fricassee-with-carrots-mustard-greens-and-avgolemono-sauce.html Ok - this is so NOT something that I would normally waste my time trying or even cooking. I am a woman who needs substance - a meat and potato kind of woman, but I had to give this a try and I give it 4 out of 5 forks! I posted the recipe as I found it but I, of course, changed it up a bit. I only used 2 breast-es-es and I let them marinate overnight - sooooo good. I also used a finely diced white onion because I wanted a little more kick. Oh - I'd also make the salsa first to give all of the flavors of the ingredients time to 'marry' and maybe I'd chill it as well. http://www.grouprecipes.com/50990/grilled-pan-fried-chicken-with-citrus-salsa.html With just 20 minutes of prep time, you can create the flavors of traditional "red" jambalaya -- a slightly spicy tomato-based stew of shrimp, chicken, and rice -- in your slow cooker. http://www.grouprecipes.com/51142/chicken-amp-shrimp-jambalaya.html I substitute spinach in this recipe, it calls for collard greens! Got this from a co-worker a few years ago. Great twist on an easy, one dish meal. http://www.grouprecipes.com/50662/st-louis-blues.html Collard Greens sauteed with onions, garlic and peppers, and simmered in a mild to spicy sauce of butter and spices. http://www.grouprecipes.com/50389/anniez-ethiopian-gomen-greens.html A very nice and refreshing salad, especially on hot summer days. A great way to get your 5 fruits and vegetable servings in. Enjoy. http://www.grouprecipes.com/50244/country-tossed-garden-salad.html