Leafy Greens

Watercress is back! It’s fantastic paired with piquant mustard and sharp vinegar that can stand up to the nose-tingling burn.

Pork and beans—a match made in heaven.

Fact: vegetables just taste better with coconut milk

Coconut oil and milk are the magic ingredients in this sweet potato recipe.

This will take you back to the flavor of all those canned cream-of-mushroom-soup-based casseroles, but without all the weird ingredients!

A heavy dose of spices and a splash of cream and yogurt turn potatoes into a samosa-like tart.

This savory gluten-free vegetarian pancake recipe can be made in the same pan as the wilted greens, maximizing efficiency for a healthy weeknight meal.

The frittata is just a blank canvas—whoa, poetic.

This herby veggie frittata works for breakfast, brunch, lunch, and dinner.

The components in this recipe sound a little out there, but trust us.

These are the recipes our food director makes at home: That means they're foolproof.

Dinner game-changer: start cooking your greens in coconut milk.

Nutritional yeast, silken tofu, and capers mimic the anchovies and egg yolks in a classic Caesar. Genius!

Don’t skimp on the seeds—lots of crunchy bits throughout keep this salad recipe texturally interesting.

What’s a honeynut squash, you ask? It looks like a miniature butternut squash and has sweet, firm flesh that stands up to any cooking method.

Cornmeal thickens this soup and gives it a silky texture, and the combination of smoky andouille and greens packs in more flavor than you could imagine from a one-hour recipe cook time.

You will think this pasta recipe calls for an absurd amount of kale, but it will shrink a ton when cooked.

Poaching eggs right in the stew is so obviously genius, we are still trying to figure out why we didn’t think of this recipe sooner.

The pizza that'll make you want to eat your greens—even in the dead of winter.

The holy trinity of greens, eggs, and rice.

Like a wedge salad, except easy and you can eat. it. with. your. hands.

Think of this recipe as your favorite bacony wedge salad reimagined as an additive party snack.

No, your cookies won't start going to yoga if you decorate them with all-natural food dyes.

There’s no stock in this wintry vegetarian stew recipe—it relies on the starchy bean cooking liquid for its flavor (which is a polite way of saying sorry, but you can’t use canned beans here and get the same results).