Leafy Greens

A tangy side dish of sautéed cabbage and bacon from the Lee Bros. Southern Cookbook.

This is a simple recipe that tends to impress. These elegant roulades are surprisingly easy to make and will get you a standing ovation at the dinner table. Take a bow, as you're giving everyone a nice dose of brain protection thanks to the vitamin A, vitamin C, vitamin K, fiber, and phytonutrients found in the watercress and collards. If you can’'t locate fresh figs, swap in two thinly sliced ripe pears, and feel free to swap out the collards for kale.

To take this to a traditional wedge salad place, grill some thick-cut bacon and crumble it over the top.

Massaging the greens both softens and seasons them before grilling.

Literally grilled cheese. We love the squeaky texture and salty bite.

This luxe burger gets its umami-packed richness from dry-aged steak. One bite of the juicy patty, steak sauce–flavored onions, and rich herb butter and you'll know it's worth every penny.

Beer-Can Chicken, step aside. Cabbage becomes the star of any backyard barbecue with this awesome beer-steaming-plus-grilling technique. It's a smoky, sweet vegetarian play on pulled pork for Beer-Can Cabbage Sandwiches, but the chopped cabbage can also be served as a side dish.

Celebrate the colors and flavors of fall with bright orange squash and sweet golden raisins contrasting the dark, earthy kale and a pungent roasted garlic dressing.

Cabbage becomes the star of any backyard barbecue with this awesome beer can–inspired technique.

Literally grilled cheese. We love the squeaky texture and salty bite. It goes perfectly with our Grilled Brined Vegetables.

The crispy, crunchy tempura kale in this salad takes the place of breadcrumbs, adding a filling bite that will have you going back for more.

Turn your overzealous farmers' market haul into a gorgeous catch-all salad topped with flaky grilled halibut.