Leafy Greens

Use any variety of nutrient-rich kale in this dish straight from the tech behemoth's health-conscious kitchen.

Pickled nectarine cuts the rich, creamy burrata in this bright summertime salad.

This chicken feels light and summery. That’s because there’s no mayo, just lots of herbs and spiced pita chips.

Raw broccoli is made for slaw. It’s sweet and crunchy—and can be dressed hours in advance.

Fiery kimchi gets a little sweetness from gochujang pepper paste.

This bright, vegetarian sauce features lemon three ways: juice, zest, and preserved lemon peel.

In this simple preparation, spinach stems add textural interest to the wilted leaves. Make sure to be thorough when squeezing out the greens, otherwise the dressing will get watered down.

Toasting grains and seeds is a simple move that adds texture and deep flavor to this green salad. The dressing will be milder if you use fresh horseradish, or sharp and a tad spicy if you use prepared.

Yes, there are a few recipes within this recipe. But they're simple enough and can be prepared ahead of time, which makes putting the dish together a (relative) breeze.

Sauté whatever leafy greens you like or happen to have on hand; it’s an ideal way to use up those slightly past their prime.

Browning the farro imbues it with a nutty flavor—a step you can add any time you prepare the grain.

At home, chef Gregory Vernick (Vernick Food & Drink, Philadelphia) always keeps miso on hand for an umami blast in everything from braises and mayo to this Asian-leaning chicken soup. You won’t believe how much depth it adds to canned broth.

Typically steamed or sautéed, fresh mustard greens are also great raw and simply dressed. “I like the strength they give to salads,” says chef Frederik de Pue, of Table, Washington, D.C.

The jalapeño's ribs and seeds are the spiciest parts; be careful not to rub your eyes after handling (or wear gloves)!

Rainbow chard is especially pretty pickled, but any variety will work.

Keep a resealable bag of leftover Parmesan rinds in the freezer for recipes like this; they add great depth to tomato sauces and vegetable-centric soups, too.

A club salad is a great way to use grilled chicken leftovers for lunch

To keep these Turkey-Spinach Sliders juicy, don't pack the meat too tightly.

Serving "green stuff" to kids can be a challenge. But this recipe filled with bite-size vegetables like snap peas holds plenty of appeal.

This tangy, garlicky spinach dip is a killer summertime appetizer

This healthy spinach recipe is a light version of dip (thanks, yogurt!).

"I like the fact that just three or four main ingredients can make a smashing result," says van Boven about this sweet and crunchy salad.

You can also try this recipe with chives, dill, oregano, or parsley.