Spinach

Mature spinach has a stronger flavor than baby spinach and holds up better to this creamy dressing. 

To make this vegetarian, omit bacon and add 4 Tbsp. olive oil for browning mushrooms. 

This classic epitomizes the range of flavors and textures in Hillstone’s salads, hitting every note on the salty-sweet-chewy-crunchy spectrum.

You could use other greens, like kale or collard greens—just be sure to cook them in the soup for 5 minutes before serving, since they’re more hearty than the spinach.

If there is a lot of liquid in the pan when the spinach is done, drain it before adding the beans.

This deep savory dressing makes simply cooked vegetables come to life.

Make sure the leftover greens, especially if you’re using kale, are totally softened—you should be able to cut through them easily.

Have more greens than you know what to do with this summer? Learn the best way to freeze and store greens like kale, collards, and spinach, so you can cook with them all year long.

Spinach is in season in May. Here's how to buy, store, and cook with it.

Blanching the spinach before blending helps this broccoli soup recipe retain a vibrant green color. Parsley would work in place of the cilantro.

Blanching the garlic neutralizes some of its bite, and the spinach lends an earthy base note. This goes great with our beer-braised brisket.

The unsung hero of this dish? The nutty-sweet garlic.

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

There are as many stromboli fillings as there are pizza toppings. Feel free to improvise, but don’t use too many wet ingredients in this stromboli recipe, or the dough will be gummy inside.

“It's everything I want in a salad: sweet, crunchy, and bright.” –Claire Saffitz, assistant food editor

“A serving of spinach disguised as dip and an excuse to eat pita chips? Sold!” –Dawn Perry, digital food editor

“I'll juice just about any green, but spinach is my go-to. Melon just sweetens the deal.” –Alison Roman, senior associate food editor

“The earthiness of the spinach is set off by the soy sauce and vinegar; it's my new favorite sauté.” –Alfia Muzio, recipe developer

Making risotto is like taking care of a baby—it demands a lot of attention, but its needs are simple. Coddle this one with frequent stirring and it will turn out just fine.

In this turkey-spinach meatballs recipe, you brown them under the broiler instead of in the pan. It’s faster, neater, and big-batch friendly.

In addition to being deliciously nutty, quinoa is a complete protein—but you knew that already, right? If you can’t find red, the white variety will work just as well in this tangy, wilted salad.