Servings: 4 to 6
Mexican salsa verde (“green sauce”), which is often more mild than its red counterpart, gets its brilliant color from fresh green herbs such as parsley, chives, and oregano. It’s also a great complement to chicken, fish, and beef. Cut down prep time with our guide to cleaning and trimming artichokes. You can also serve the main-dish salmon without the grilled artichokes—the fish and collards are delicious on their own.
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