Leafy Greens

This style of chopped salad is a staple of Hmong potlucks. This recipe, from chef Yia Vang, is packed with crunchy vegetables and tossed with a creamy-umami dressing.

If you thought collards were only for braising, this bright and tangy collard salad will change your mind.

While butter is the usual choice for galette or pie dough, a combination of olive oil and yogurt gives this crust a flaky texture and a golden brown color when baked. If the dough is a little crumbly when rolling it out, don’t worry: Just patch it back up.

Sardines are in their full glory in this umami-packed twist on Caesar.

Battuto is 1) A chopped herb sauce that tastes like spring 2) Fun to say. Make it!

No more free massages for stubbornly tough greens. Here, a quick char in a hot skillet tempers the raw edge of kale and balances its vegetal flavor.

Vegetarian cabbage rolls filled with fragrant warm rice, buttery pine nuts, and sour sumac. 

Lean into the monotony of the season with a monochrome mix of cold-weather fruits and vegetables topped with a creamy, tangy dressing

This is one of the easiest, most delicious ways to cook down a whole head of cabbage until it’s falling-apart tender. 

This winter salad with peak season bitter greens, salami, and crispy chickpeas is hearty enough on its own, but not so over-the-top that you can’t also pair it with pasta for dinner.

Make like Deb Perelman and call it “Pita Chip Salad.”

Deb Perelman’s fattoush-inspired, picky-eater approved salad with creamy squash, crispy pita chips, and chewy, charred cheese salad.

This is a spicy slaw, but charred scallions give it deep, toasty flavor. 

Red split lentils cook even more quickly than other types, making them ideal for weeknight dinners. Turn them into a meal by pairing with savory spiced greens.

The coconut crisp brings texture and heat to this simple stewy dish. 

This kale pesto inspired us to keep spreading the word that there is still no better or more delicious way to eat your greens.

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.

This bright, zippy chicory salad gets dressed with a punchy anchovy-lemon vinaigrette and adds a serious pop of color to your table.

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

Swapping tahini for the mayonnaise that you typically see in classic Caesar salads keeps things creamy but adds nutty earthiness to the tangy mustard and funk from Parmesan cheese.

I breathe deeply knowing it's in the freezer, right near the ice cream. 

The most impressive appetizer to “casually” pull out of the oven when your friends come over (and it also happens to make a nice Thanksgiving snack for while the turkey rests—just sayin').

Obe Ata is a Nigerian sauce that incorporates floral habanero chiles and bell peppers. This recipe uses obe ata as the base for a spicy, warming chicken and sweet potato stew.