Leafy Greens

There are as many colcannon recipes as there are cooks in Ireland. This one uses softened and crunchy savoy cabbage, as well as garlic and leeks for extra depth.

Finishing this dish with coconut milk retains its sweet flavor.

Daikon is the winter vegetable you should be eating—peppery, crunchy, crisp.

The bavette cut is a well-marbled piece from the end of the sirloin, prized for its flavor. Your butcher might know it as “flap steak”; if not, go with sirloin, hanger, or flank instead.

There’s no creamy dip to hide behind here: Use the nicest spring vegetables and olive oil you can find.

If there is a lot of liquid in the pan when the spinach is done, drain it before adding the beans.

The bean purée may thicken when chilled. Loosen it back up with a splash or two of water or stock.

Puntarelle is a crisp, spiky Italian green related to chicory. If you can get it, you’re in luck. If not, escarole is a great substitute.

You can braise the duck on Saturday and crisp it Sunday, which pares down the day-of duties.

Winter’s answer to the grain bowl, this feels super hearty and satisfying.

Parmesan rind and a kitchen sink’s worth of aromatics give heady flavor to this classic Italian recipe with cannellini beans and pasta.

Sub spinach for kale if you like.

A single pan leads to many wonders: crackly-skinned chicken, hardy escarole, and a touch of smoky bacon.

The stems from Swiss chard shouldn't be trashed; they add texture and a layer of flavor to any sauté.

The not-so-secret formula behind Sweetgreen and other DIY salad spots? And the key to making this smoked salmon recipe? It's called mise en place. Prep the components in advance, then put it all together later.

Give an hour to prepping these components, and thank yourself all week long.

Try this alongside a chicken cutlet, on a turkey sandwich, or thrown into a stir-fry.

This deep savory dressing makes simply cooked vegetables come to life.

Chicken soup is the ultimate comfort food. This healthy version packs spicy flavor, thanks to jalapeño. The squash and cabbage greens are bright and seasonal, but you can add whatever veggies you like.

Rather than being cooked in salted water, the pasta is treated like risotto—simmered in stock and stirred until cooked and creamy—which gives it plenty of time to pick up meaty flavors.

If you prefer all-pork (or all-veal) meatballs, go ahead and make that change.

How to buy, store, and cook with cabbage, in season in December.

This simple and satisfying dish is definitely easy enough for a weeknight.

Like all good leafy greens, the giant pile of escarole leaves will wilt down dramatically as they cook.