Salads, soups, stews, and more dishes to get the most out of tough leafy greens like kale and collards, along with gentler ones like romaine and arugula.
Narrow by type
Turn your herb and vegetable leftovers into a delicious and versatile sauce.
A classic Caesar salad with crunchy garlic-Parmesan croutons and a creamy dressing.
Sweet collards, cooked until beautifully tender.
A fully vegan saag paneer, so rich and creamy you'd swear there was dairy in it.
Easy, peasy, sesame-marinated greens.
Use up whatever greens you have on hand in this revamped spanakopita.
The kind of comforting, simple, budget-friendly pasta we all need.
Got a pot and 30 minutes? You have what it takes to make caldo verde.
This is a great dish for potlucks and parties: Make it in advance and it'll be just as delicious when it's time to serve.
The classic American diner spinach-and-cheese omelette.
Fresh spinach, black beans, and smoky chipotles combine with Swiss cheese in these crispy, golden-brown quesadillas.
Classic creamed spinach, perfected.
Classic French crepes, stuffed with spinach, onion, and feta cheese.
One part West African, one part Thai, two parts delicious.
Beans and greens get a spicy, funky, porky boost.
A savory bath for your green vegetables.
No massaging needed.