Leafy Greens

The liquid will not submerge the endive at first, and that’s okay. Take the gratin out of the oven after 10 minutes and press down with a spatula to submerge the endive in cream.

Puntarelle refers to the bitter inner stalks of the Catalonian chicory (Belgian endive and radicchio are close cousins). Reserve the white stalks for another use—they’re great in a crunchy salad.

A robust green demands an aggressive dressing. Use any other kind of radicchio in place of or in tandem with the treviso.

Salad, meet pizza. Pizza, salad. The key here is to get the crust as thin as possible when stretching it out.

Yes, we think it’s a great idea to eat giant chicken nuggets for breakfast. But this delicious, indulgent dish works for dinner (and lunch, too). If you prefer white-meat chicken, use skinless, boneless breasts that have been cut in half crosswise.

Also known as the “cooked to hell” method, this braise renders the greens meltingly tender.

Kohlrabi is underappreciated and misunderstood. But we’ve decided it’s got our favorite crunch: sweet, dense, and snappy (think broccoli stem). We can thank the duo behind L.A.’s buzzy restaurants Jon & Vinny’s and Animal for this one.

The radicchio delivers nice color, but endive or escarole hearts would be smart substitutions flavorwise.

Upgrade store-bought dough with spicy sausage, torn hardy greens, and dollops of ricotta. Presto: “homemade” pizza night.

You know how we're always telling you not to trash your kale stems? Here's how to make them actually taste good.

Here's how to buy, store, and cook with collard greens, in season in November.

Yotam Ottolenghi and Ramael Scully, the British chefs behind Nopi in London and its upcoming cookbook, think these ingredients are seriously underrated.

As bananas turn the corner from ripe to too-ripe, peel them and pop them in the freezer so you can make this anytime (you won’t need as much ice if using frozen bananas).

You can prep your vegetables ahead of time (store them in a zip-top bag in the crisper drawer), but wait to assemble these at the last minute.

Thick slab bacon is key to this dish. Buy it packaged if you can find it or from the butcher.

For cornbread stuffing, toasting the dried-out cornbread is essential; this will keep it from falling apart during mixing.

The mix of lettuces and crisp vegetables is up to you (and we recommend a mandoline for slicing).

Kale, chia seeds, seaweed: these trendy superfoods have garnered a lot of buzz for their health benefits. But are any of them actually a “magic bullet” nutrition solution? We get to the bottom of it.

Bitter radicchio is one of our favorites for pairing with everything from sausage to tangy goat cheese to porridge.

We're swapping our summer lettuces for fall's best bitter chicories, from radicchio to escarole.

Save the extra chicken-infused olive oil for all your roasted vegetable needs or to make this dish a second time.

Be on the lookout for collards with smaller, tender leaves. If using more mature bunches, cut into thin ribbons instead of tearing.

Ask your butcher for a square piece of pork belly: It’ll make for even slices and a good fat-to-meat ratio.

Even if you’re not a huge fan of bitter greens, don’t substitute regular lettuce here; the slightly sweet dressing will taste cloying without some sharp contrast.