Leafy Greens

The honey and vinegar will temper the bite of the greens; check the vinaigrette by dunking a piece of lettuce in it and tasting everything together.

A simple white wine pan sauce brings this one-skillet dinner together.

Chermoula, a spice and herb sauce popular in Morocco and Tunisia, can be used as a marinade or condiment for these crispy chicken breasts over escarole.

This spinach is great on its own, but paired with a quick-cooking protein like flounder, you have dinner in about 20 minutes.

The dressing should be emulsified when you add the butter. Keeping it warm will prevent it from separating, but if it does, add a couple drops of water and whisk again to bring it back together.

Crispy shallots are an addictive garnish on this slaw.

If you don’t have a steamer basket, improvise: Place a ramekin in the bottom of the pot and prop a dinner plate on top so steam can circulate around it.

In place of collards, you can make this with the same amount of curly or Tuscan kale.

This thick, robust vinaigrette is perfectly suited to dress a salad of sturdy greens.

The super-healthy pairing of fish and greens gets a welcome hit of richness and flavor from spicy, smoky chorizo. We love the combo so much, we’ve been cooking Swiss chard and beet greens the same way.

If you don’t have fennel, simply omit it and double the onion.

Step-by-step instructions for making sauerkraut out of almost any vegetable at home—plus 3 recipes that use it when you're done

If you’ve never bought kohlrabi before, here’s a great reason to try it.

You can dress this salad about half an hour in advance to no ill effect—the hearty greens can handle it.

Sturdy escarole can sit for a few minutes, even when tossed with a warm vinaigrette

Dipping the oysters in egg whites makes the fried coating especially light and crisp.

Mâche, the sweet, tender lettuce that’s been popular in France since the 1700s, is increasingly easier to find at specialty grocers and farmers’ markets. Mizuna and baby arugula are just as delicious with these golden, crackling shallots.

Shredded coconut, which is cut more finely than the thick flaked type called for here, will work in a pinch.

Using mature arugula leaves instead of the baby variety will make for a more peppery salsa. For a nice variation, try it with fresh basil and/or parsley.

A dip that proves collards don’t have to be stewed for hours to be delicious.

You need only a small amount of beer to flavor the sauce. We trust you know what to do with the rest of that bottle.

Sweet and citrusy with a touch of heat, this side dish would also be a great match for roast chicken or pork.

This dish is inspired by a steak salad recipe on the menu at Keens Steakhouse in NYC.