Green Leafy Sides We Love

Photography By Jill Melton | Last Updated November 17, 2018

Baby turnip greens are tender and just a bit spicy, perfect for holiday salads.

Five favorite ways to brighten your holiday table with seasonal greens. They may even steal the show.

Salad is often an after thought. It's easy to overlook the greens for potatoes, stuffing, yams and the like. But in middle Tennessee, November is the time for arugula, baby kale, spicy mustard greens and spinach. And lots of it. Here are five favorite ways to brighten your holiday table with seasonal greens. They may even steal the show.

Simple Arugula Salad

Balsamic Syrup is a staple ingredient in my kitchen. And it's easy to make from grocery store balsamic vinegar. Finish roasted brussels sprouts with a little bit the last 10 minutes of roasting,...

Pomegranate Arugula Salad

A perfect winter salad, great with a simple roast chicken or a fancy party roast. This recipe from the Whole Foods Creative team was featured at our second Farm Dinner on Katharos Farm. You can...

Kayne Prime's Kale Salad

This is hands down the best selling side at Kayne Prime Steakhouse. They make it in huge quantities. As the kale isn't cooked, the key is to finely chop the kale in a food processor.

Winter Salad

Winter Jewel Salad with Honey-roasted Shallot Vinaigrette

Maybe the holidays don't have to be a mad dash, stress-filled careen through the remaining days of the year. What if it’s simply fun? Fun, with an accent on simple. Here is a salad mixed with that...

Greens Braised with Pancetta and Apple Cider

"I've never really known how to cook collards the old-fashioned Southern way, nor have I been that fond of them. But when a friend cooked farm fresh collard greens with pancetta, garlic, onion and...