48 ways with fresh greens
Spinach, chard, and kale are just a few of the greens that take center stage in these healthy and hearty dishes
Recipe: Swiss Chard and Sausage Frittata
This lightly spicy soup shows off the heirloom kale’s tender texture and mild flavor.
Toasted walnuts and walnut oil give a warm autumn flavor to this hearty salad.
Instead of a bag of potato chips, try these crunchy, savory treats.
Olive Oil and Sea Salt Kale Chips
A sprinkling of coarse salt tastes satisfying without all the sodium of processed snacks.
Cheesy Pepper Kale Chips
Choose from parmesan or nutritional yeast for the cheesy flavor.
Recipe: Winter Green Turnovers
Recipe: Asian Greens and Tofu Soup
Recipe: Swiss Chard Pesto Pasta
Recipe: Chard-Stem Gratin
Recipe: Steamed Halibut Packages
Recipe: Flank Steak Braciole
Recipe: Chard and Ricotta Torta
Recipe: Bacon and Kale Adobo
Recipe: Grilled Kale Caesar Salad
Recipe: Warm Walnut Spinach Salad
Recipe: Creamy Lettuce Soup
Recipe: California-Style Bibimbap
Curry, ginger, and mint give this soup a kick, while puréed chickpeas make it hearty enough to eat as a main course. For the best texture, purée until silky smooth.
Recipe: Creamy Spinach Chickpea Soup
The salad’s flavors tilt toward the Middle East, with a nutty, slightly spicy dressing and pita chips in lieu of croutons. Prep the components in advance so the salad can be thrown together at the last minute, as it wilts quickly.
There’s a hefty amount of spinach in these gnocchi—which for us justifies the indulgent brown-butter sauce. Shape and freeze the gnocchi ahead, so at dinnertime you can just boil them and make the sauce.
Recipe: Spinach and Ricotta Gnocchi
In our favorite new weeknight meal, kasha and a poached egg rev up greens and smoky pork. The recipe comes from Sandy Sonnenfelt, prepared-foods director at Market Hall Foods and its flagship store, The Pasta Shop in Oakland.
Recipe: Kasha with Kale and Pancetta
We love the play of savory-sweet flavors and big textures in this hearty winter salad from Rocky Maselli of A16 Rockridge in Oakland—and also his foolproof technique for cooking farro.
We adapted this recipe from a forthcoming book on vegetables (Artisan, 2017) by Joshua McFadden, chef and vegetable whisperer at Ava Gene’s in Portland. Creating fluffy ribbons of collard greens is easy when you roll the leaves and slice them crosswise.
Imagine a classic Asian-style rice bowl, but with a risotto-like blend of millet and amaranth as the base. At Vital Root in Denver, chef-owner Justin Cucci tops the grains with loads of vegetables and tofu, then drizzles on a silky tahini sauce.
Recipe: Millet Amaranth Buddha Bowls
Think of mild-flavored, juicy bok choy as an invitation to experiment in the kitchen. It’s especially good with earthy mushrooms. Thoroughly drying the bok choy before cooking ensures that you don’t end up with a watery sauce.
Recipe: Bok Choy and Mushroom Stir-Fry