Leafy Greens

Feel free to use any of the leafy greens listed here, but dandelion is ideal for its spicy, sturdy leaves.

Who said potato salad had to be boring? Or egg salad, for that matter! This deconstructed salad combines the best of both worlds, and is versatile to be served for breakfast, lunch, or dinner.

You can substitute any crisp vegetables and small pieces of protein, just make sure not to overstuff or the wrappers will split.

Bibb lettuce leaves are sturdy and crispy enough to balance out the bacon, tomatoes, and avocado for these lunch-friendly wraps. This recipe is part of our lunch for a week series; ‎check out the rest for the remaining days here.

These snaggable, snackable wedges have more in common with a bowl of party mix than any perfunctory salad.

To make this vegetarian, omit bacon and add 4 Tbsp. olive oil for browning mushrooms. 

There are as many colcannon recipes as there are cooks in Ireland. This one uses softened and crunchy savoy cabbage, as well as garlic and leeks for extra depth.

If there is a lot of liquid in the pan when the spinach is done, drain it before adding the beans.

The not-so-secret formula behind Sweetgreen and other DIY salad spots? And the key to making this smoked salmon recipe? It's called mise en place. Prep the components in advance, then put it all together later.

Like all good leafy greens, the giant pile of escarole leaves will wilt down dramatically as they cook.

The liquid will not submerge the endive at first, and that’s okay. Take the gratin out of the oven after 10 minutes and press down with a spatula to submerge the endive in cream.

Puntarelle refers to the bitter inner stalks of the Catalonian chicory (Belgian endive and radicchio are close cousins). Reserve the white stalks for another use—they’re great in a crunchy salad.

A robust green demands an aggressive dressing. Use any other kind of radicchio in place of or in tandem with the treviso.

Salad, meet pizza. Pizza, salad. The key here is to get the crust as thin as possible when stretching it out.

For cornbread stuffing, toasting the dried-out cornbread is essential; this will keep it from falling apart during mixing.

The mix of lettuces and crisp vegetables is up to you (and we recommend a mandoline for slicing).

Make sure the leftover greens, especially if you’re using kale, are totally softened—you should be able to cut through them easily.

Yes, savory porridge is a thing. And if you bolster this creamy bowl of grains with lots of surprising toppings, it’ll also be a thing you crave for any meal of the day.

Bitter and bossy seeks warm and sweet: This robust dressing is capable of standing up to—and slightly softening—acerbic greens like dandelion or arugula. (Maybe it’s the bacon….)

Feeding a smaller crowd? All of the ingredients can be cut in half, and feel free to use whatever sturdy greens you favor.