Leafy Greens

One of the easiest, cheesiest lasagnas out there.

This is the rich, healthy-ish, and totally satisfying salad for people who think all homemade salads are meh.

The genius of this pasta recipe is in the contrast of the textures and flavors. If spicy isn’t your thing, sub in any fresh sausage you like.

When working with a large quantity of greens, it’s much easier to sauté them if they’re blanched first. Their time in the olive oil is more for flavoring and reaching the ideal texture.

The chicken should be falling-apart tender; if it starts to shred when you plate it, that’s a good sign!

This pesto pasta recipe is the solution for any leftover hardy green, lettuce, or herb you don’t know what to do with. Cleaning out your fridge has never been so rewarding!

Sausage and greens are a match made in weeknight dinner heaven.

These make ahead salads are even better the next day. No joke.

These make ahead salads won't get soggy as they sit—they're even better the next day.

Cook the collards until they completely surrender themselves to the rich, spicy, lip-smacking braising liquid. This recipe is from Buxton Hall, one of the Hot 10, America's Best New Restaurants 2016.

Sprouting and frying the sunflower seeds completely transforms their flavor. But just using salted, roasted sunflower seeds would also work fine. This recipe is from Staplehouse, America's Best New Restaurant 2016.

An addictive slaw with sweetness from the fresh coconut and sneaky, creeping heat from the chiles. Be warned! This recipe is from Bad Saint, one of the Hot 10, America's Best New Restaurants 2016.

At Staplehouse, they use Anson Mills’ farro piccolo for this dish, and you can order that online. Unpearled farro, though, will be very similar, and if you see grains labeled einkorn, use that.

Thinly sliced raw cauliflower takes center stage in this salad, tossed in a bright, limey dressing and dusted with nutritional yeast.

Sometimes all your body wants is a vacation from intense eating. That's where this feel-good (but fill-you-up) broth comes in.

An unexpected side dish that can be made hours ahead of a party; wait until the last minute to toss together.

We like sandwiches that send juices running down to our elbows, which is why we insist on dressing the lettuce. 

The ultimate make-your-own-BLT-sandwich spread is coming soon to a beach house near you, and it's stocked with the summer's best produce.

Forget roasting—these techniques for brining, curing, smoking, and more will change everything you know about cooking veg.

Use this creamy slaw as one of the toppings for the Ranch Dog, or as a condiment or side next to pretty much anything else!

Literally grilled cheese. We love the squeaky texture and salty bite. It goes perfectly with our Grilled Brined Vegetables.

Massaging the greens both softens and seasons them before grilling.

To take this to a traditional wedge salad place, grill some thick-cut bacon and crumble it over the top.

Two sweet-salty finishings let guests craft their own signature sandwiches, but if you’re a purist, leave them off and let the (excellent) bacon speak for itself.