Leafy Greens

This traditional Irish potato dish can be assembled up to 2 hours ahead and then browned just before serving.

This recipe can be made a day ahead and refrigerated; reheat before serving.

Serve this soufflé immediately in the dish, or let cool and unmold for a denser version.

Tuscan kale, also known as cavolo nero, dinosaur kale, and lacinato kale, is sweeter and more tender than regular kale, which can be used instead but may require more cooking time.

Baby spinach is easy to find—either loose at farmers’ markets or prewashed and bagged at supermarkets. If possible, get the curly-leaf (crinkled) type, as it doesn’t shrink as much during cooking as the flat-leaf variety does.

Leeks should be cleaned thoroughly. After slicing, place the pieces in a large bowl of cold water. Let stand about 10 minutes, then remove them with a slotted spoon.

Any combination of kale, chard, and mustard or collard greens works well.

This is a quick and delicious side dish for any season, as chicory is available year-round. Radicchio, a red-leaf chicory, adds a contrasting bitter note as well as a splash of color.

Don’t worry if your pan seems overcrowded with the chard; it will quickly wilt and lose most of its volume as it cooks. Cooking the stems a bit longer than the leaves will ensure they become perfectly tender. If you prefer, seed the jalapeño pepper before using.