Spinach

Green curry paste adds heat and lots of complex flavor to this 30-minute lentil soup.

This cream of broccoli soup (without the cream) gives the classic a run for its money.

Precooked, compact, and way more flavorful than store-bought frozen spinach, these portioned greens are ready to go.

Growing up, my mum would make these moong dal dosas often. I love their vibrant green color, but they're also deeply flavorful and extremely nutritious, thanks to the mung beans and spinach. 

I breathe deeply knowing it's in the freezer, right near the ice cream. 

The most impressive appetizer to “casually” pull out of the oven when your friends come over (and it also happens to make a nice Thanksgiving snack for while the turkey rests—just sayin').

Obe Ata is a Nigerian sauce that incorporates floral habanero chiles and bell peppers. This recipe uses obe ata as the base for a spicy, warming chicken and sweet potato stew. 

How to put the “cream” in creamed greens: a heavy cream mixture that’s gloriously rich, salty, and extremely garlicky.

This versatile condiment takes a page from Paula Wolfert’s original version in her book, The Slow Mediterranean Kitchen, in which a surplus of greens gets cooked down to a deeply savory jammy consistency.

This shakshuka-inspired dish is green because it forgoes the traditional tomatoes and red peppers for spinach and kale.

With leeks, fennel, sugar snap peas, and English peas, this soup is perfect for ushering in spring.

This weekend brunch project is a springtime party showstopper.

When I started writing my cookbook, I had completely forgotten about my mom's saag feta. That won't happen again.

This riff on the classic dish swaps paneer out for salty chunks of feta (but keeps the garlicky spiced spinach sauce).

Your favorite creamy dip—but in a form you (and your kids) can happily eat for dinner.

Finally: an easy, cheesy, vegetarian(!) lasagna recipe that doesn't require you to dirty every pot and pan in your kitchen.

This method of quickly cooking and then lightly dressing greens is borrowed from a popular Korean banchan. Try it with spinach, Swiss chard, or mustard greens as a quick weeknight side dish.

Serving this creamy, delicious dip in a bread bowl is not mandatory, but we highly recommended going for it.

Some people switch majors five times before they find the dip they’re going to dedicate their life to.

This recipe will make more ragù than you need, but the leftovers can be repurposed as a quick topper for pasta on another night.

Creamy Heinz® Mayonnaise is the base for this Hot Caesar Spinach Dip.

Don't tell Aunt Peggy what the secret ingredient is.

A Healthyish take on classic creamed spinach

This gomae recipe has a simple soy-sesame dressing that makes it a versatile side dish for whatever else you’re cooking.