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magazine baby greens with quince dressing
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(147)
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Bright and tangy vegan ranch slathered over vibrant herbs and peppery watercress make this salad a summertime standout
4.4
(4.4)
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A twist on the classic Tuscan soup, this version features blended sautéed kale, which turns the whole bowl a bright, spring-y green.
4.0
(4)
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Your Thanksgiving spread doesn’t just need a salad—it needs THIS salad with a bright, tart-sweet cranberry dressing.
5.0
(4.86)
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Give wilty greens a new lease on life by blanching and blitzing them into the ultrasmooth, ultragreen base of a simple bowl of beans.
3.6
(3.61)
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How to put the “cream” in creamed greens: a heavy cream mixture that’s gloriously rich, salty, and extremely garlicky.
5.0
(5)
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Quince is like a special giant fuzzy apple, worth taking advantage of when in season.
3.5
(3.5)
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Crushing and smashing green beans and cucumbers sounds crazy, but it creates nooks and crannies to soak up as much umami-rich miso sauce as possible. And this is a dressing you'll want a lot of.
4.7
(4.73)
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This is a remarkable quiche recipe for a few reasons: The dough is intentionally generous so that it can be formed into tall walls all around, and the filling is jam-packed full of healthy greens. They balance out the butter and cream, right?
4.7
(4.7)
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A mix of leafy greens turns extremely tender with the simplest treatment. Topped with crispy breadcrumbs, this is proof that boiled vegetables aren’t boring.
5.0
(5)
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You can dress this salad about half an hour in advance to no ill effect—the hearty greens can handle it.
4.0
(4)
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It's not easy being green.
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This weekend brunch project is a springtime party showstopper.
5.0
(4.94)
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Creamy, bright green, and vegan, this soup gets its body and sweetness from parsnips. And you don’t even have to peel them.
5.0
(5)
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A custardy quiche—filled to the brim with caraway-scented cabbage and leeks—is best served with a bright, crisp, and crunchy salad.
4.0
(4.2)
Vegan
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Salt. Fat. Acid. Bacon. Hot fat from bacon drippings douses vinegar-drenched spring greens for a tasty salad to end all salads.
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Use whatever sturdy greens you have on hand to create this simple but satisfying side.
4.6
(4.57)
Easy
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To save yourself some chopping, look for bags of mixed, pre-cut braising greens, available at some supermarkets. (Buy spinach separately for the gremolata.) Serve with warm bread for a filling main course.
4.3
(4.33)
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The dressing on this grain bowl is like green goddess 2.0, with matcha adding an earthy undertone to the whole thing.
4.0
(4)
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The farmers’ market in high summer is the best bet for finding the small, inky-purple, round eggplants used in this recipe.
4.3
(4.33)
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Okay, fine, you’ve never heard of baobab—but that’s about to change. (Remember when no one knew how to pronounce quinoa?) You’ll find the powder from the tangy superfruit stocked at the health food store.
3.4
(3.4)
Quick
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Chef David Chang’s buttermilk dressing is our kind of ranch. Use the freshest beans possible: You want that tender snap.
3.6
(3.63)