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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.
A better vegetarian answer to the turducken.
Got a pot and 30 minutes? You have what it takes to make caldo verde.
Creamy, cheesy, spinach lasagna, flavored with a hint of nutmeg and a combination of white sauce and fresh ricotta.
Sweet collards, cooked until beautifully tender.
One part West African, one part Thai, two parts delicious.
A classic Caesar salad with crunchy garlic-Parmesan croutons and a creamy dressing.
A fully vegan saag paneer, so rich and creamy you'd swear there was dairy in it.
Roasted butternut squash and kale come together in a vinaigrette flavored with maple syrup and sherry vinegar.
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.
Smoky, meaty, and rich...with no animals involved.
Persimmons lend a seasonal touch to a fall salad with arugula, pomegranate seeds, mint, and feta.
Use up whatever greens you have on hand in this revamped spanakopita.
A little ginger adds complex heat to this saucy Spanish dish.
Fresh spinach, black beans, and smoky chipotles combine with Swiss cheese in these crispy, golden-brown quesadillas.
A salad for your inner mycologist.
Classic creamed spinach, perfected.
Classic French crepes, stuffed with spinach, onion, and feta cheese.
Carrots, potatoes, leeks, and kale make for a hearty, warming bowl of soup.