From Food & Wine

"I like the idea of making a healthy kind of potato chip that's not one of those packaged, dehydrated vegetable chips," Seamus Mullen says. He roasts kale with extra-virgin olive oil and garlic until it's crunchy.

Crispy Kale with Lemon-Yogurt Dip

From Fine Cooking Magazine

This garlicky soup is a snap to pull together, and most of the ingredients are basic pantry staples. The whole thing is ready in about an hour, but the soup's complex flavors belie the quick cooking time. You can serve it as soon as the kale is tender, but letting it sit for an hour and then reheating gently makes it even better (wait to add the lemon until just before serving). Crusty cheese toasts make an excellent accompaniment.

Mediterranean Kale & White Bean Soup with Sausage

From Better Homes and Gardens

This tasty side dish recipe is a perfect combination of balsamic vinegar, kale, and red onion.

Roasted Kale and Red Onions

From The Food Channel

Fresh, colorful, and easy, this is an updated and tastier version of the classic wedge salad.

Wedge Salad with Green Goddess Dressing

From Betty Crocker

A stunning salad starts with mixed field greens and four other on-hand ingredients. Have it ready in 15 minutes!

Mixed Greens Salad with Warm Walnut Dressing

From Better Homes and Gardens

Arugula is a green with a peppery bite. Its flavor softens when combined with sweet strawberries in this summery side dish.

Arugula Salad with Berry Dressing

From Swanson Broth & Stock

The creamy sweetness of the goat cheese in this salad is a nice balance to the olive vinaigrette and the slightly bitter watercress and radicchio. It's simple, sophisticated and really delicious.

Mixed Field Greens with Goat Cheese and Nicoise Olive Vinaigrette

From Fine Cooking Magazine

Prosciutto-Wrapped Greens

From Pepperidge Farm Puff Pastry

Looking for an impressive first-course? Simply wrap a herb-encrusted goat cheese log in puff pastry and serve with a lightly dressed mesclun salad. So easy, yet so good.

Herbed Chevre en Croute with Salad Mesclun

From Fine Cooking Magazine

You can blanch the escarole up to one hour ahead. Wait until just before serving to add the lemon juice, though, as the acid in the juice will dull the escarole's color if it sits too long.

Sauteed Escarole with Raisins, Pine Nuts, and Capers

From Taste of the South

Orangey Mixed Green Salad

From Fine Cooking Magazine

Sauteed Spinach with Shallots

From Fine Cooking Magazine

Feta & Dill Galette with Lemony Spinach Salad

From Fine Cooking Magazine

Grilling the endive on just one side makes for a delicious mix of charred, silky, and crunchy leaves.

Grilled Endive Salad

From Betty Crocker

Baked tortilla strips create the wow in a simple-to-make salad with Southwest flair.

Santa Fe Salad with Tortilla Straws

From Betty Crocker

From Betty's Soul Food Collection... Blended in perfect harmony, sugar snap peas, carrots and collard greens are simmered in a deliciously seasoned chicken broth, then dressed with zesty red pepper sauce.

Pea Pods and Greens Medley

From Better Homes and Gardens

Fresh, moist mozzarella is a real treat. This delicate cheese is soft, light, and creamy--quite a contrast from hard shredded or powdered mozzarella.

Fresh Mozzarella Salad

From Better Homes and Gardens

Curly endive is a salad green with frilly, narrow, dark green leaves. This prickly green adds a pleasantly mild bitter taste to the pizza.

Nutty Endive Pizza with Two Cheeses

From Better Homes and Gardens

This colorful salad is almost too pretty to eat. Arugula, grilled bread, steak, blue cheese, and sweet peppers make a dazzling main-dish presentation for dinner.

Grilled Steak Bruschetta Salad

From Pepperidge Farm Puff Pastry

Easy to make, savory and delicious...impress your guests with this savory appetizer featuring goat cheese, roasted red pepper and arugula on a golden puff pastry crust.

Provencal Tarts

From Swanson Broth & Stock

When you're looking for a show-stopping salad, try our unique and delicious warm dressing that tops mixed baby greens, fresh and dried fruits, toasted pecans and crumbled blue cheese.

Mixed Greens and Fruit Salad with Warm Onion Vinaigrette

From Better Homes and Gardens

The lively blending of black beans, peppers, and mojo, a citrus-flavored Cuban sauce, revs up the palate. Considered a condiment, mojo is splashed on everything from vegetables to grilled fish.

Beans and Latin Greens with Mojo

From Pepperidge Farm Puff Pastry

Tired of the same old sandwich? Then you've got to try this panini featuring puff pastry "bread" filled with cream cheese, prosciutto, arugula and nectarine slices. Outstanding!

Sweet and Savory Paninis

From Better Homes and Gardens

Pair this low-calorie, low-carb side dish recipe with chicken or beef. Look for baby bok choy, a mild vegetable with pale-green stalks and leaves, in produce aisles and Asian food markets throughout spring and summer.

Pan-Fried Baby Bok Choy

From Betty Crocker

From Betty's Soul Food Collection... North, south, east and west--no matter where you hail from, all signs point to this coast-to-coast favorite, simmered with smoked turkey, collard greens and bell peppers.

Collard Greens and Smoked Turkey