Leafy Greens

Kale, mushrooms, onions, and a beautifully bold sauce make instant ramen noodles something to be excited about.

You don't have to be Irish to appreciate corned beef, cabbage, and a good, hearty stout. This roundup of our favorite Irish recipes makes us wish it was St. Patrick's Day all year long.

Jammy eggs, a mustard-y vinaigrette, and more dollars in your pocket.

These pretzel nubbins are crunchy on the outside and soft and chewy on the inside.

A very green investigation into the best lettuce: boxed, bagged, or whole heads?

What can't this mellow, irresistibly crunchy veggie do?

Rubbing a little honey across the surface of the pork before searing guarantees a shiny, caramelized crust. Pair that with a lemony endive and apple salad, and you've got the ultimate dinner for two.

This cabbage salad is packed with herbs that make it taste super fresh and green—and it's perfect for a crowd.

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.

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

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

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.

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.