Leafy Greens

A Healthyish take on classic creamed spinach

This satisfying veg-forward dish proves that sometimes the role for meat is as a supporting actor helping to make green things shine.

This Polish hunter’s stew features kielbasa, smoky bacon, melty cabbage, and lots of delicious broth that can be sopped up with bread.

With salty, sweet, and creamy components, this recipe is more than just a salad: It's a fully realized side dish.

Deeply charred mustardy chicken thighs are paired with a crunchy and refreshing fennel-basil slaw for the ultimate summer-night chicken sandwich.

No raw egg yolk, no problem. All the flavor you love in the classic in a quarter of the time.

This gomae recipe has a simple soy-sesame dressing that makes it a versatile side dish for whatever else you’re cooking.

Molokhia, a braised chicken and greens dish popular in Lebanon and Egypt, inspired this riff on chicken soup.

This recipe takes all the right shortcuts and none of the wrong ones.

Eating your veggies is a lot easier when there's cheese and fried bread involved.

These pretzel nubbins are crunchy on the outside and soft and chewy on the inside.

This cabbage salad is packed with herbs that make it taste super fresh and green—and it's perfect for a crowd.

The most flavorful, hearty, and warming meal you've ever made with (almost) exclusively pantry staples.

Our version of this dip (called borani esfanaaj in Iran) uses spinach, but it can be made with cooked beets or roasted eggplant, too.

Shredded brussels and kale, salty cheese, sweet-tart apple, and crunchy seeds make for a borderline addictive salad.

Sometimes with cooking, the best thing you can do is leave a thing alone. In this case, let the cabbage leaves sit and get charred around the edges before you even think about tossing them in the pan.

We love the just-set creamy texture of a stovetop frittata, but it does make it a little scary to handle. if you aren’t sure about inverting it to get it out of the pan, we have your back. Instead of flipping, transfer it to a 350° oven to finish cooking through.

The Topanga Living Cafe in Topanga, CA, inspired this gluten-free quiche that uses caramelized sweet potato instead of dough.

Greens you can take on-the-go.

This method guarantees perfectly-cooked, crispy-skinned salmon every time. We promise.