Leafy Greens

Baby spinach gets gross when you cook it. Here's what you should do instead.

The most flavorful, hearty, and warming meal you've ever made with (almost) exclusively pantry staples.

Breakfast bowls shouldn’t take 2 hours to make; this one is ready in about 20 minutes.

Eggs on toast with quick-pickled veg and marinated feta.

Our version of this dip (called borani esfanaaj in Iran) uses spinach, but it can be made with cooked beets or roasted eggplant, too.

We swapped the red sauce for crisp lettuce tossed in a bracing dressing—and we’re into it.

You're going to want to make a double or triple batch of the umami-rich dashi to freeze for later.

Slow-cooked fish with grapefruit and... cabbage? It works, just trust us.

BONUS: Cabbage slaw to snack on while cooking.

Shredded brussels and kale, salty cheese, sweet-tart apple, and crunchy seeds make for a borderline addictive salad.

Sounds kind of creepy, non?

When dinner is this flavorful and satisfying, next-day lunch leftovers are a dream come true.

Sometimes with cooking, the best thing you can do is leave a thing alone. In this case, let the cabbage leaves sit and get charred around the edges before you even think about tossing them in the pan.

We love the just-set creamy texture of a stovetop frittata, but it does make it a little scary to handle. if you aren’t sure about inverting it to get it out of the pan, we have your back. Instead of flipping, transfer it to a 350° oven to finish cooking through.

Eggs, kale, and a killer sweet potato crust.

The Topanga Living Cafe in Topanga, CA, inspired this gluten-free quiche that uses caramelized sweet potato instead of dough.

It's peppery, it's horseradish-y, and you can use it in everything.

Our favorite salad doesn't require a complicated dressing or a bunch of prepped veggies—just cold, crisp lettuce, salt and pepper, and lemon and oil.

Roasting beets over high heat yields charred skin—a nice balance with the sweet flesh.

Greens you can take on-the-go.

On New Year's Day, Julia Sullivan makes these collard greens with a side of black-eyed peas for good luck.

Savoy. Red. Green. Napa. Do you know all the different types of cabbage? And what they're good for? You best brush up.

This method guarantees perfectly-cooked, crispy-skinned salmon every time. We promise.

This warm, comforting soup is just the thing for a random Tuesday night, and it’s cold outside, and you don’t want to put too much effort into cooking.