Leafy Greens

A restaurant in McAllen, Texas, called Republic of the Rio Grande Grill and Cantina invented this entrée-size grilled tuna salad with grapefruit sections and red onions on top. It's a classic combination of South Texas flavors—and a very healthy dinner.

Quickly wilted arugula, canned beans, and toasted walnuts add heft to this vegetarian main course. Try spinach in place of arugula and pine nuts instead of walnuts.

Salads need not focus on the lettuce. Here the greens take a back seat to vibrant golden beets. The salty, creamy blue cheese and the crunchy walnuts complement the sweet beets. Roasting the beets in water prevents them from drying out.

The dressing is also a great dip for broiled shrimp or chicken.

This stir-fry gets its hit of green from bok choy and mizuna, a Japanese salad green.

It's the watercress that makes this new riff on a classic greener—and zestier, too.

You don't need a juicer to make this sweet, smooth drink, which is rich in vitamins A and C—a blender can puree the fibrous kale and soft kiwi and banana.

Peppery, uncooked mustard greens make a great base for this modern-day Caesar salad. Cook up any leftover greens and use them in an omelet.

Mashed potatoes take on a new form in this delicious dish. A mixture of mashed potatoes and wilted kale is shaped into patties and pan-fried, then paired with a dressed-up mayo. Serve as a first course or with a salad for a light lunch.

Slightly bitter Swiss chard (which is a variety of beet) was reportedly named for the Swiss botanist who identified the green. In this dish, chard's earthy flavor balances out the rich, creamy béchamel sauce.

Turnip, mustard, and collard greens star in this southern-style soup.

For this colorful and festive starter, be sure to grate the peel from the tangerines before cutting off the rind and slicing them into rounds.

If canned chipotles are not available, simply use the same amount of chipotle hot sauce. Tilapia, branzino, or petrale sole are other fish that would work in this complete meal.

The technique: Convenience and concerns about undercooking have made baking the stuffing in a pan the default for many cooks.
The payoff: Crispy topping and more stuffing (you can fit more in a pan than in the bird).

Set aside 1 1/2 cups beans for the Kale and Bean Bruschetta ; you'll also use the beans to make the Kale and Cannellini Soup later in the week.