Kale

This is not your usual garlic-and-oil sauté: Lime pickle brings a spicy and pungent kick.

Collards and kale have some chew to them. Use your hands to work the dressing into the leaves until they soften and start to wilt.

Sesame oil will become bitter if it gets too hot, so cook over gentle heat.

You have a can of beans? You’ve got a meal. In this kale soup recipe, they take the place of traditional dried beans.

If you don’t have a steamer basket, improvise: Place a ramekin in the bottom of the pot and prop a dinner plate on top so steam can circulate around it.

The super-healthy pairing of fish and greens gets a welcome hit of richness and flavor from spicy, smoky chorizo. We love the combo so much, we’ve been cooking Swiss chard and beet greens the same way.

Step-by-step instructions for making sauerkraut out of almost any vegetable at home—plus 3 recipes that use it when you're done

You can dress this salad about half an hour in advance to no ill effect—the hearty greens can handle it.

Use any variety of nutrient-rich kale in this dish straight from the tech behemoth's health-conscious kitchen.

Sauté whatever leafy greens you like or happen to have on hand; it’s an ideal way to use up those slightly past their prime.

Browning the farro imbues it with a nutty flavor—a step you can add any time you prepare the grain.

Keep a resealable bag of leftover Parmesan rinds in the freezer for recipes like this; they add great depth to tomato sauces and vegetable-centric soups, too.

Substitute pine nuts for the walnuts if you'd like. To serve with pasta, stir in ½ cup pasta cooking liquid to the pesto until smooth and toss to coat, or serve as a topping for chicken.

Orecchiette ("little ears" in Italian) are the perfect shape for cupping the kale and breadcrumbs.

Olive oil–enriched mashed potatoes enclose a layer of zesty braised kale in this savory cake, which then gets topped with crispy breadcrumbs.

Pack this main dish into single-serving containers the day before travel. The flavor will improve overnight (and sturdy kale won't wilt). We like to keep meals cool with disposable ice packs, which we throw away just before security; the salad will be good for a couple of hours at room temperature. Don't forget the plastic forks!

Crisp around the edges and soft in the center, this side dish will please everyone at the table.

These savory, and slightly sweet, greens are also great served with pork.