Leafy Greens

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).

Don’t have an acorn squash for this chicken thighs recipe? Use butternut. Not into mustard greens? Use kale, Swiss chard, or spinach.

Golden raisins would also work nicely in this yogurt dip recipe instead of the dried apricots. You want a little sweet to play against the bite of the garlic and the brightness of the herbs.

Mix equal parts blue with red food dye to make purple.

This is a remarkable quiche recipe for a few reasons: The dough is intentionally generous so that it can be formed into tall walls all around, and the filling is jam-packed full of healthy greens. They balance out the butter and cream, right?

Say that three times fast! Watch closely toward the end of the cooking time and remove from oven when the eggs have plenty of wobble left in them for this shakshuka recipe.

Instead of deep-frying the broccoli in this sesame noodles recipe, we used a high-heat roasting method and swapped the restaurant’s sesame brittle for toasted seeds. Similar flavors; easier to make at home.

The halibut is flaky and delicious, but we're here for the spicy butter

Turn this halibut recipe into a dinner bowl by serving the fish and veggies over any warm grains, like rice or barley. Check out step-by-step photos here.

For this carb-on-carb fried rice recipe, you can use anything but boxed stuffing (the texture is too fine and will turn to mush). We chose a cornbread and chorizo stuffing, which can handle being cooked again and tossed in the stir-fry.

When overlapping the phyllo over the filling in this recipe, work carefully but quickly so the phyllo doesn’t dry out before baking.

Don’t skip on the fresh herb garnishes for this recipe; they will serve as a good contrast to the curry.

Garlic and collard greens make a healthy addition to this porridge recipe, but you can use any leftover greens you have on hand.

We know, another kale salad recipe! Don’t write this one off. Roasted ginger makes this one extra special.

Stuffing salad still counts as salad, right? In this recipe, it does.

After a heavy Thanksgiving meal, we look for recipes that double as a palate cleanser, with spice, zing, freshness—and vegetables that, you know, still have some crunch.

It’s Tostada Night! Just hearing those words makes us hungry. With a sheet-pan salsa and quick-cooking tostadas, this recipe will be ready before you know it.

Trimming a generous amount of the stem from the brussels sprouts makes it quite a bit easier to tease apart the leaves for this winter slaw recipe.

For this recipe, the greens taste best if sautéed just before serving, but you can cook the bacon and stems ahead; leave the pan on an unlit burner 'til go time.