Spanakopita (Spinach Pie) by Nancy Miyasaki

I love spanakopita, but it's too much work. This is a great way to make spanakopita for a crowd. And it's really yummy, too! Just remember the filo has to be defrosted overnight or for 5 hours before assembling.

Gratin of Spinach and Roquefort by Crissy Gershey

Bubbling with warm, creamy Roquefort, this gratin brings together the classic combination of spinach, blue cheese and eggs. Comforting like a savory bread pudding, this Gratin of Spinach and Roquefort begs to be part of the Thanksgiving tradition.

Sauteed Kale with Bacon and Cashews by John Spottiswood

This is a delicious recipe for sauteed Kale. If you are vegetarian, you can leave out the bacon and you will still have a delicious side dish. This also makes a beautiful presentation to accompany any main dish. The green of the kale contrasts beautifully with the golden color of the toasted cashews.

Smothered Cabbage by Genet

Smothered cabbage is a common New Orleans side dish. Cabbage, especially when pan-fried by my mom or cooked down with pickle meat by my great-grandmother, ranked high on my list of favorite veggies. It’s not fancy or pretty, but it is tasty and relatively good for you. While my recipe is somewhat of a culture clash–Irish veggie…

Good Ole Fashioned Southern Creecy Greens by Smokinhotchef

A low-country delicacy of sorts, creecy greens are often not found in supermarkets like more common greens i.e. mustard, kale, collard. Supply in the rural country is mainly a matter of who can identify the tangy green by sight and if the 'patch' is large enough to divvy out any to others. Generally a 'mess' of salad will only yield…

Roasted Brussels Sprouts & Red Onions with Balsamic Vinegar by kat

Thanksgiving is around the corner and I wanted to share some skinny in-season side dishes. I swoon over brussels sprouts and they supply you with vitamin C. This side dish can be prepared a day prior by trimming and quartering the brussels sprouts and slicing the onions up. It's guilt free because it's a low-cal & low-fat side dish!

Sauteed Swiss Chard with Onions by K. Garner

This is Yummy and makes your Swiss Chard taste the best it can. This is a four-star recipe from Epicurious. The picture shows brown bits that might be mistaken for bacon; those are the caramelized onion pieces. By the way, I fixed a baked potato with butter and sour cream and put a mound of this on top; it pretty much rocked.

Grilled Asparagus by Dianne Linderman

Spinach & Artichoke Cassarole by LIsa

A great side dish with that does double duty. Leftovers make a great spinach Artichoke dip when you add creme cheese and reheat. Use real butter but low fat subs are fine otherwise. Shaker Parmesan is also fine for this recipe.

Rabe with garlic and chillie by carolanne milidoni

very moreish and full of iron and antibodies for the winter flu, give it ago i like to cook this one when all the ingrediants are in season like most of my recipes.

Garlic Chives (boiled chives with Soba soup) by Manoken Mako

I usually eat garlic chives with Miso vinegar sauce. But this time I tried to combine with grated ginger and soba noodle sauce.

Chinese Broccoli (gai lan) by Melinda

Excellent side dish to any meal. No bitter taste and a little crunch.

Spinach Parmesan Bites by Jessica

A healthy substitute for bread and rolls

Bok Choy Sauteed with Garlic & Ginger by Suzi

Bok Choy is a member of the cabbage family and is loaded with vitamins A and C. This leafy green vegetable is good in stir fry, steamed or sauteed as in this recipe. There are a few different varieties, some have a larger stalk and are tougher while the baby bok choy is smaller and the stalks are very tender. You need to really…