Found 93 results.
Cuisine of the Appalachian Mountains of the eastern United States
young fern frond harvested as vegetable
Salad mix with numerous tender greens
Italian-American escarole dish
plant leaves eaten as a vegetable
fern
Portuguese and Brazilian soup with collard greens, potatoes
Greens of the turnip plant
Plant leaves eaten as a vegetable
plant leaves eaten as a vegetable
Saaghi
Indian dish of stewed greens
vegetable greens harvested shortly after sprouting
Mustard greens, popular in southern China
Greens of dandelion plants
Shungikujp-ro
species of the genus Glebionis
typical and traditional fare of the Pennsylvania Dutch
Soup of greens, pasta, and meatballs
food culture of the Fijian Islands
Poriyalta
Tamil term for fried or sauteed vegetable dish
Nam phrikth-ro
Thai chili sauce
condiment made from various varieties of mustard seeds
Bissaraar
Puréed fava bean dip or soup
dish consisting of a mixture of small pieces of food, usually vegetables or fruit
dish consisting of a mixture of small pieces of food, usually vegetables or fruit
dish consisting of a mixture of small pieces of food, usually vegetables or fruit
Mesclunfr
salad mix
genus of plants
variety of plant
Herb used in similar way as watercress
Sichuan dish of stir-fried long beans and mustard greens
Cooked greens with cubes of cheese
Maori dish with meat, greens, and dumplings
Tenerumiit
Tender greens and shoots of cucuzza squash
Indian dish with stewed greens and meat
variety of white radish with a firm crunchy texture
Plant or animal product grown and harvested for food
Tteokkr-ro
Korean rice cakes
Romazavamg
Malagasy stew
Iranian traditional dish
Gatkr-ro
type of Greek sausage
traditional Georgian dish
Asloozar
Libyan dish of couscous, tomato, and a local vegetable
type of short tagliatelle, a flat ribbon pasta
Persian Jewish dish
West African stew
Som phak kadlao
a flat folded steamed bun sandwiching various meats in Fujian cuisine
Taiwanese beef and noodle soup
Sültest
meat dish
Kenyan traditional meal
vegetarian dish from the Punjab region of the Indian subcontinent
Masiyalte
Dagesaam
Gomenam
female flowers of Humulus lupulus
traditional dish of several cultures
Plant cultivated for leaves and as a flavoring extract
Vietnamese noodle dish
Meeshaymy
Burmese dish of rice noodles with meat sauce
Portuguese fried dish with cornmeal and collards
Bosintangkr-ro
Korean soup of dog meat
Gamjatangkr-ro
Korean stew with pig bones
Kare-karefil
Filipino stew of meat and offal with vegetables in a thick peanut sauce
Louisianan stew of a strongly-flavored stock, meat or shellfish, a thickener (okra, filé powder, or roux), celery, bell peppers, and onions
Spanish chickpea and pork offal dish
cultivar group of the beet plant (no colour indication)
biennial cultivar of wild cabbage
Cucuzzait
Variety of squash in Sicily and Palermo
species of plant
vegetable in the species Brassica oleracea commonly called cauliflower
vegetable in the species Brassica oleracea commonly called cauliflower
subspecies of plant
species of plant
Leafy cabbage, grown as full-stem vegetable
traditional Lancashire dish of brown shrimp in nutmeg-flavoured butter, which has set in a small pot, the butter acting as a preservative; traditionally eaten with bread.
Italian stuffed flatbread
American garden salad
Salad from Levant Cuisine
Salt-cured pork, usually prepared from pork belly or fatback.