Leafy Greens

Can be prepared in 45 minutes or less.

Can be prepared in 45 minutes or less.

This was inspired by a classic dish at San Francisco's Zuni Cafe. Uncork a Chardonnay or Pinot Noir to accompany the menu.

You can also make these with chicken, ham or roast pork.

Sauerkraut gets a smoky taste from bacon and sausage in a recipe from Orbit, a Polish restaurant in Chicago.

(Gumbo with Mixed Greens and Red Beans) Louisiana's "gumbo z'herbes", from the French gumbo aux herbes, was developed in Roman Catholic communities as a meatless dish for Lent. Traditionally, the number of guests determines how many types of greens go into the pot, but, if you wish to use only a few greens, just increase their amounts to equal the total quantity called for. Red beans are added to make this gumbo a more complete vegetarian main course.

Can be prepared in 45 minutes or less.

Chopped cilantro in the dressing and whole leaves mixed with the spinach add a double dose of cilantro flavor to this salad.

Can be prepared in 45 minutes or less.

This low-fat rendition of the classic dish comes from Gil Martínez Soto of Restaurante Virrey de Palafox in El Burgo de Osma, Spain.

This one is delicious made with shrimp and/or scallops, too. If using lobster, garnish the plates with the empty shells.

This traditional, regional vegetable side dish is utterly simple and absolutely delicious. The addition of raisins and pine nuts is distinctively Catalan.

Can be prepared in 45 minutes or less.

A clever combination of textures and flavors in a spectacular entreè. Asparagus and French rolls are good on the side; offer a dry GewÜrztraminer to drink.

Oysters Rockefeller were created in 1899 by Jules Alciatore of Antoine's in New Orleans to make use of local shellfish and greens. Named for John D. Rockefeller, this classic course is likewise quite rich.