Spinach, chard, and kale are just a few of the greens that take center stage in these healthy and hearty dishes
Seattle chef Ethan Stoll serves this delicate, fresh-tasting sauce over housemade nettle pasta. Nettles have small stinging
hairs when raw; once cooked, they’re safe to touch.
Recipe: Tagliatelle with Nettle and Pine Nut Sauce
For an easy vegetarian version of this hearty main dish, omit the bacon and add a little more olive oil when you sauté the
Recipe: Spicy Rainbow Chard with Bacon and Polenta
At Staple & Fancy Mercantile in Seattle, chef Ethan Stowell makes this comforting dish with fregola sarda (a toasted Sardinian pasta) and duck eggs, but widely available pearl (aka Israeli) couscous and chicken eggs work well too.
Recipe: Sautéed Escarole with Toasted Pearl Couscous and Poached Eggs
San Francisco chef Craig Stoll jokes that the nontraditional greens with classic Italian seasonings make this dish “Southern/Italian—as
opposed to southern Italian.” It’s worth it to track down guanciale—rich, sweet Italian-style bacon—and fruity, hot Calabrian
Recipe: Collard Greens with Guanciale and Chiles
This hearty frittata is great for brunch or dinner.
Recipe: Swiss Chard and Sausage Frittata
This lightly spicy soup shows off the heirloom kale’s tender texture and mild flavor.
Recipe: Red Russian Kale and Chorizo Soup (Caldo Verde)
Technically a seed (so no gluten), quinoa is touted as a superfood for its high fiber and protein. The runny yolk of a poached
egg creates a little sauce on top.
Recipe: Red Quinoa Bowl with Swiss Chard and Poached Egg
Soy and Sesame Kale Chips (pictured)
Instead of a bag of potato chips, try these crunchy, savory treats.
Get the recipe
Olive Oil and Sea Salt Kale Chips
A sprinkling of coarse salt tastes satisfying without all the sodium of processed snacks.
Get the recipe
Cheesy Pepper Kale Chips
Choose from parmesan or nutritional yeast for the cheesy flavor.
Get the recipe
The secret ingredient in this dish, inspired by one served by chef Matthew Dillon at the Corson Building in Seattle, is an
easy-to-make Egyptian nut-and-spice blend called dukkah. Add protein-rich chickpeas for a more filling version.
Recipe: Roasted Cauliflower and Shallots with Chard and Dukkah
Elise Wiggins, chef at Panzano in Denver, makes her risotto with speck, a cured ham with a smoky juniper flavor. Pancetta
works fine as a substitute.
Recipe: Crispy Grilled Kale and Pancetta Risotto
Day-old bread thickens this soup from Cathy Whims of Nostrana in Portland, making it custardy. The soup has a kick; for a
milder flavor, cut back on the chile flakes.
Recipe: Tuscan Kale, White Bean, and Ciabatta Soup
This eggless Caesar dressing from Seattle chef Ethan Stowell has lots of anchovies, yet the flavors are perfectly balanced.
Ethan uses a very bitter chicory called puntarelle; we’ve used the more available (and milder) kale and radicchio.
Recipe: Kale and Radicchio Salad with Broken Caesar Dressing
We like the robust flavor of red Swiss chard in this soup, but you could also make it with green Swiss chard, which is milder,
Recipe: Ruby Swiss Chard and White Bean Soup
Not just for salads anymore--try this delicious version of healthy kale.
Recipe: Crispy Grilled Kale with Creamy Sesame Dressing
Light and flaky phyllo dough offers a nice contrast to the soft and creamy green filling of these turnovers. They make perfect
hors d’oeuvres or a side dish served with grilled lamb chops and a glass of wine.
Recipe: Winter Green Turnovers
This soup is a nice remedy to those cold, damp winter days. Dashi, a light Japanese broth made from seaweed and flaked bonito
fish adds the rich savory flavor without being overly fishy.
Recipe: Asian Greens and Tofu Soup
Kale's hearty texture holds up to the high heat needed to create a crisp pizza crust. Its deep flavor is a great match for
spicy chorizo and bold manchego cheese.
Recipe: Kale, Chorizo, and Manchego Pizza
Using fresh chard leaves in place of the usual basil is a great way to enjoy the classic sauce year-round. You could also
try spooning the pesto over squares of pan-browned polenta instead of pasta.
Recipe: Swiss Chard Pesto Pasta
Chard stems are sometimes discarded because they’re so much tougher than the leaves. This recipe lets the stems shine by letting
them cook a little longer to soften the texture. The toasted breadcrumbs add the crunch that’s missing.
Recipe: Chard-Stem Gratin
Feeling a little adventurous? This classic Indian recipe is full of spiced flavor. Served over steamed jasmine rice with warmed
flat bread on the side, it’s a fantastic meal to serve anytime.
Recipe: Curried Spinach with Fresh Cheese (Sag Paneer)
This Asian-inspired salad would also be good made with chicken or shrimp instead of pork.
Recipe: Chinese Black Pepper Pork and Spinach Salad
Warm and crispy veggie fritters accompanied by a crisp seasonal salad makes for a lovely autumn appetizer.
Recipe: Squash and Chickpea Fritters with Winter Greens and Hazelnut Salad
For such a simple, fast recipe, this salad--from chef-partner Steven Redzikowski of Oak at Fourteenth, in Boulder, CO--packs
a surprising amount of complexity and flavor. Ichimi togarashi, a Japanese ground red pepper, really makes it pop.
Recipe: Shaved Honeycrisp Apple and Kale Salad
Little bundles of fresh fish make a stunning presentation in this dish. Easy to make, good for you, and incredibly fresh tasting,
you can’t go wrong with this one. The butter sauce is the special ingredient that makes it deliciously decadent.
Recipe: Steamed Halibut Packages
The contrast of seared steak filled with greens makes a striking duo here. The roll can be assembled a few hours ahead of
time, making this a nice meal for entertaining or a weeknight dinner.
Recipe: Flank Steak Braciole
Pasta and chicken get a burst of color and flavor from the addition of in-season greens. Served with fresh parmesan cheese
on top; it’s sure to satisfy everyone at the table.
Recipe: Pappardelle with Chicken and Winter Greens
Get your daily serving of greens baked in a pie. This recipe makes a nice vegetarian main course, a side dish to grilled meats,
or an on-the-go lunch item.
Recipe: Chard and Ricotta Torta
If only all vegetarian lasagna tasted this good. The crunchy kale and the puréed squash make a fabulous duo layered between
sheets of pasta and tangy tomato sauce.
Recipe: Whole-Wheat Lasagna with Butternut Squash and Kale
Tangy, salty, and a touch of heat is the flavor mix in this non-traditional version of Filipino adobo, given to us by Chef
Tim Luym. He suggests serving this slow-cooked dish with steamed rice and a cold beer.
Recipe: Bacon and Kale Adobo
Kale takes the place of lettuce in this twist on traditional Caesar, and wilting the greens on the grill adds a subtle smoky
Recipe: Grilled Kale Caesar Salad
We love spinach salads. This one is dressed with honey, mustard, mirin, and walnut oil to create something unique. If you
don’t have walnut oil, you can substitute another nut oil such, as almond or hazelnut, and switch the chopped nuts to match.
Recipe: Warm Walnut Spinach Salad
Pea shoots can be used raw, or sauteed briefly so they're still crisp. They give this ravioli a nice, healthy crunch.
Recipe: Ravioli with Snap Peas, Pea Shoots, and MInty Pea Pesto
Not to worry--the huge amount of greens in this delicious pasta dish really does cook down. If you have access to fava flowers,
they make for a pretty garnish. As a tip, if you can break the new sprigs of fava greens with your fingertips, they're tender
enough to eat. Otherwise, eat just the leaves.
Recipe: Linguine with Fava Greens, Shrimp, and Green Garlic
Since the fava greens in this tasty salad are eaten raw, be sure they're very tender. As a tip, serve the greens raw if you
want a grassier flavor, or saute them to bring out their nuttiness.
Recipe: Fava Green, Grapefruit, and Flower Salad
Pea shoots are the star in this delicious chicken sandwich. Pick the delicate tendrils and tender new stalks from shelling,
snap, or snow pea plants. Avoid sweet-pea plants, as some parts are toxic.
Recipe: Grilled Chicken and Pea Shoot Charmoula Sandwiches
Romaine leaves are sturdy enough to stuff, and they even hold up on the grill. As a harvest tip, pick before the heads bolt
(start forming seeds) and get bitter.
Recipe: Grilled Halibut, Lettuce, and Tapenade Bundles
Thanks to Julie and Julia, forgotten French classics like this one are being rediscovered. As a tip, remember that red leaves turn murky when they
hit the heat, so stick with green lettuce when you're cooking. And start with a lot--lettuce shrinks!
Recipe: Creamy Lettuce Soup
This recipe is a fresh take on bibimbap, a Korean rice dish traditionally topped with meat, vegetables, egg, and chili paste. It’s fast, easy, and doesn’t require
a trip to a specialty store.
Recipe: California-Style Bibimbap
The bracing flavor of mustard or dandelion contrasts nicely with the savory meatballs, but you can use any greens you like
(tougher greens, like kale, may require longer cooking). Serve with hot polenta on the side.
Recipe: Giant Pork Meatballs with Bitter Greens