Kale

Here's a fun party trick: Ask your friends to guess how many pounds of greens went into this supremely cheesy gratin. Three huge bunches of kale (and/or chard) get drowned in garlic- and rosemary-infused cream, then blanketed in cheddar cheese and panko and sent into a hot oven, where they sizzle and shrink. 

This gluten-free stuffing has all the familiar aromatics and flavors baked right into cornbread batter, resulting in a crunchy, craggly, super-savory side dish.

With a crispy, toasted top hiding saucy, tomato-y noodles, this one-skillet broken spaghetti dish is anything but one-note.

These greens are impossible to stop eating. A sauce of coconut milk, a hot chile, and spices create a full range of bitter, sweet, and tingling flavors.

If you’ve ever tried maitake mushrooms, then you already know this, but they have an unbelievably rich flavor and aroma of piney forest floor and fresh fallen leaves. This recipe celebrates everything we love about them.

Name a better activity for an autumnal, sweater-weather Sunday than simmering a cozy soup. (Oh, and apple-picking doesn't count.)

How to put the “cream” in creamed greens: a heavy cream mixture that’s gloriously rich, salty, and extremely garlicky.

These soba noodles with crispy kale chips and a nutty tahini-honey-soy dressing are a hearty vegetarian weeknight dinner—or make-ahead lunch.

We took the shakshuka formula and subbed green curry...plus tons of greens.

This shakshuka-inspired dish is green because it forgoes the traditional tomatoes and red peppers for spinach and kale.

You can't go wrong with spaghetti tossed with olive oil, plenty of parm, and more than a pound of kale.

These veggie enchiladas feature a charred tomatillo salsa verde, creamy pinto beans, and plenty of cheese.

This weekend brunch project is a springtime party showstopper.

Fancy Nancy's roast chicken with schmaltzy rice and kale is irresistible—and surprisingly simple to make at home.

The scallion-ginger oil served alongside the chicken and rice puts this recipe over the top.

Skipping the corned beef in a cooked greens-packed Reuben shouldn’t feel (or taste) like a bummer. Happy to say this one doesn’t.

Because I'm not always in the mood for a six-inch stack of meat.

Sure, they're basic. But in a good way!

This comforting, fried garlic-topped chicken soup tastes like it took hours to make but comes together in a flash.

This method of quickly cooking and then lightly dressing greens is borrowed from a popular Korean banchan. Try it with spinach, Swiss chard, or mustard greens as a quick weeknight side dish.

Green gumbo makes stuffing your face with veggies a pleasure, not an obligation.

This (vegetarian!) Italian classic is about as comforting as it gets, packed with hearty greens, meaty beans, and plenty of rich olive oil and umami-packed Parm.

This bright green style of mole is made by blending pumpkin seeds into a smooth paste (kind of like how pine nuts work in pesto). The oil in the seeds adds body and rich flavor to the sauce.

Give a store-bought bird a new identity by simmering it in a quick tomato-bacon braise.