Leafy Greens

This salad was inspired by the classic French bistro salad, in which sturdy winter greens are laced with crisp lardons of bacon and a silky poached egg. We’ll never begrudge you a bit of bacon, but here vegetables are roasted to give the salad a leaner form of texture, flavor, and color.

Mildly bitter radicchio, nutty hazelnuts, and pops of sweetness from pomegranate seeds and pears zhuzh up roasted turkey in this leftover turkey salad

Feel free to substitute chard and radicchio for the endive.

Rainbow chard stems are among the tastiest in the greens department. They do take a bit longer to cook, so get them into the pan a bit before you add the green leaves.

Not into kale? Use chard or another hearty green instead.

Everything good about a lox and bagel sandwich (minus the bagel).

Baking citrus at a high heat caramelizes the sugars and adds depth. It’s just the thing to bring intrigue to salads.

You can cook the chickpeas a day or two in advance to save time, then pick up at the step where you sauté the onion and garlic.

These days, it goes without saying that if you’re a vegetarian, you can simply leave out the sausage.

A vegan’s delight, with a gentle bonus buzz from the matcha.

Calling all savory breakfast people: This beans-and-greens egg bowl is for you.

Cold weather means less fresh, raw salads…or does it? These winter salad ideas make fine use of hardy greens.

There's bread in my vinaigrette! And we like that way. Sourdough enriches salad dressing for a creamy, tangy finish.

Look for celery root that is firm—not spongy—at the bottom end.

It’s amazing how much pork belly you can eat when you alternate with bites of this crunchy and cleansing slaw.

Pounding a pork chop ensures that it will cook quickly. We leave the bone in to keep the meat extra juicy.

Massaging the dressing into the kale with your hands helps break down some of the fibers so the greens are more tender.

Flip the script on a winter vegetable that’s usually stewed: Collards are great when briefly sautéed.

Swap in veggie stock and make all your vegetarian relations happy.

Just a little bit of spicy, salty chile bean paste is the reason this dish packs such an insane flavor punch.