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.
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A classic Caesar salad with crunchy garlic-Parmesan croutons and a creamy dressing.
Classic French crepes, stuffed with spinach, onion, and feta cheese.
A fully vegan saag paneer, so rich and creamy you'd swear there was dairy in it.
Sweet collards, cooked until beautifully tender.
The kind of comforting, simple, budget-friendly pasta we all need.
Easy, peasy, sesame-marinated greens.
Got a pot and 30 minutes? You have what it takes to make caldo verde.
Turn your herb and vegetable leftovers into a delicious and versatile sauce.
Use up whatever greens you have on hand in this revamped spanakopita.
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.
Beans and greens get a spicy, funky, porky boost.
Fresh spinach, black beans, and smoky chipotles combine with Swiss cheese in these crispy, golden-brown quesadillas.
One part West African, one part Thai, two parts delicious.
Turn that half loaf of stale bread on your kitchen counter into an easy weeknight dinner.
A quicker frittata, no broiler required.
Classic creamed spinach, perfected.