1,589 green recipes

This easy to make mixed green salad is tasty, the cucumber herb vinaigrette is just perfectly balanced taste, hard-boiled eggs give the protein, a light salad for any of your meal during the day!!

Quick, easy and tasty. Vinegar, a bit garlic, cayenne and sesame seeds make these simple beet greens taste amazingly delicious.

Simply saute the beet greens with some garlic, a little olive oil and balsamic vinegar, mix the soft goat cheese with some fresh thyme leaves, which are placed on top of toasted bread. Great flavor and texture all in one bite.

A light and tasty salad takes no time to prepare. All the flavors are just nicely balanced.

Pasta with red peppers, escarole, white beans, garlic, and lemon zest. A bright, vegan Tuscan-inspired pasta bowl that's low-fat without feeling like a compromise. This dish stays true to simple Tuscan roots while delivering big flavor without added fat.

These green beans, roasted sweet bell pepper, juicy cherry tomatoes, and topped with goat cheese, drizzling with some fresh lemon juice, olive oil, mustard and chopped parsley, it can be a side dish or a light and tasty snack.

Chinese green bean casserole with crunchy bean sprouts, cream of celery soup, and crispy fried onions on top. Four-ingredient potluck side that lands somewhere between Midwest holiday classic and chop suey night.

Green beans with crunchy water chestnuts in a quick and easy Asian inspired sauce.

Very easy to prepare; Green beans baked in tomato juice.

Pickled green tomatoes with fresh dill, garlic, celery, and green pepper in a hot vinegar brine. A tangy, crunchy refrigerator pickle ready in 4 weeks using end-of-season tomatoes.

Quick-pickled Japanese-style radish greens with a salt-sugar brine and a splash of soy sauce. Zero-waste side dish ready in 30 minutes that tastes nothing like the leaves you almost threw out.

A tradition in my household. Every year we make a batch of this chutney.

Asian-style green salad with napa cabbage, bean sprouts, bamboo shoots, and broccoli in a soy-ginger-rice vinegar dressing. A crunchy, low-fat vegetarian side that comes together in 20 minutes with no cooking.

Green tomato relish turns end-of-season unripe tomatoes into a tangy-sweet preserve spiced with allspice, cloves, mustard, and celery seed. Salted overnight to draw water, then simmered with brown sugar, vinegar, and lemon. Cans up beautifully.

Green tomato catsup made with apples, cabbage, bell peppers, and hot chilies in a tangy vinegar brine with pickling spices. A classic big-batch canning recipe for end-of-season tomatoes.

Green tomato dill pickles canned in a vinegar brine with garlic, whole cloves, and fresh dill. A tangy, crunchy way to preserve the end-of-season garden harvest in quart jars.