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Leafy greens are among the many most versatile substances within the kitchen, equally at dwelling in long-simmered pots, fast weeknight sautés, and vibrant uncooked salads. They’re additionally famously nutrient dense, making them nearly as good for you as they’re good to eat. This assortment of recipes makes use of good methods — from massaging sturdy collards to softly braising chard and kale — that spotlight their textures and flavors. You’ll discover creative mains the place the greens are the star of the meal, comforting sides like creamed spinach, and traditional recipes from particular traditions, akin to Southern braised collard greens or Greek spanakopita. No matter you select, these dishes make leafy greens a straightforward, dependable selection.
A Correct Pot of Greens
Victor Protasio / Meals Styling by Chelsea Zimmer / Prop Styling by Julia Bayless
Simmer collards low and gradual with bacon, vinegar, and a contact of brown sugar till tender and silky. The tip result’s savory and gently candy — and yields loads of potlikker for sopping.
Collard Greens Salad with Mustard French dressing
Victor Protasio / Meals Styling by Chelsea Zimmer / Prop Styling by Julia Bayless
This crisp, uncooked collards salad leans on a punchy mustard French dressing to melt the greens and brighten each chew. The collards are first thinly sliced and massaged, then tossed with tart cherries, Manchego cheese, and fast candied almonds for a daring, hearty aspect salad or major.
Braised Collard Greens
Meals & Wine / Picture by Jennifer Causey / Meals styling by Jennifer Wendorf / Prop styling by Claire Spollen
Chef Mary Hoover retains issues traditional with a simple braise that turns sturdy collards tender. A last splash of vinegar offers some elevate to the earthy greens.
Vegan Collard Greens
A meat-free spin on Southern-style greens, this model coaxes depth from aromatics and an extended, mild simmer. The result’s supple collards with vibrant, balanced seasoning — no pork required.
Clams with Kale and Chouriço on Toasts
Victor Protasio / Meals Styling by Emily Nabors Corridor / Prop Styling by Christina Daley
Pile garlicky littlenecks, smoky Portuguese chouriço, and tender kale over sturdy toast for a briny, spicy, satisfying chew.
Creamed Spinach
Meals & Wine / Picture by Jason Donnelly / Meals Styling by Holly Dreesman / Prop Styling by Addelyn Evans
Chef David Walzog’s steakhouse-style creamed spinach is lush, shiny, and shot via with mild spice, delivering that good spoonable texture. Readers say it is probably the greatest creamed spinach recipes they’ve discovered.
Madeira-Braised Swiss Chard with Garam Masala, Sultanas, and Toasted Almonds
Victor Protasio / Meals Styling by Torie Cox / Prop Styling by Thom Driver
On this recipe from cookbook creator Andrea Slonecker, Swiss chard cooks down into tender, silky ribbons when braised with fruity Madeira and heat garam masala, sultanas, and toasted almonds. Serve with bread to sop up the flavorful cooking liquid.
Gingery Creamed Kale and Cabbage
Greg Dupree / Meals Styling by Margaret Monroe Dickey / Prop Styling by Christina Daley
Chef Marcus Samuelsson folds cream and recent ginger into a fast braise of kale and cabbage, yielding a silky aspect with full of life warmth. It is on the desk in simply 35 minutes.
Braised Greens with Crispy Garlic and Miso Butter
This umami-packed pan of greens from F&W’s Justin Chapple will get completed with miso butter and a flurry of crunchy fried garlic, so each forkful is salty, savory, and crisp.
Spanakopita Pie
Meals & Wine / Picture by Jen Causey / Meals Styling by Chelsea Zimmer / Prop Styling by Lydia Purcell
All the very best components of spanakopita — spinach, feta, herbs, and shatter-crisp phyllo — bake into one spectacular slab that slices cleanly for serving. It’s crowd-pleasing, make-ahead pleasant, and wonderful heat or at room temperature.
Swiss Chard Frittata
Victor Protasio / Meals Styling by Chelsea Zimmer / Prop Styling by Claire Spollen
2007 F&W Greatest New Chef April Bloomfield folds Swiss chard alongside mint and Greek yogurt to make a fundamental vegetarian frittata even higher.
Candy Potato and Kale Soup
Victor Protasio / Meals Styling by Chelsea Zimmer / Prop Styling by Claire Spollen
1995 F&W Greatest New Cooks Anne Quatrano and Clifford Harrison supply up a super cold-weather soup. They construct a deeply savory broth with aromatics, sage, and a Parmesan rind, then add candy potatoes, kale, and crisp bacon for a bowl that is hearty and satisfying.
Beef Stew with Mustard Greens
Victor Protasio / Meals Styling by Torie Cox / Prop Styling by Mat Gibilisco
This cinnamon-scented one-pot stew begins with molasses-soy marinated chuck roast, which is then simmered with vibrant tomatoes, candy carrots, and peppery mustard greens.
Kale Salad with Shaved Brussels Sprouts
Greg DuPree / Meals Styling by Chelsea Zimmer / Prop Styling by Christina Daley
Toss kale and shaved brussels sprouts with a zesty lemon French dressing, crisp Honeycrisp apples, and toasted pecans for a vibrant, crunchy salad that is prepared in minutes.
Kale Salad with Ricotta Salata, Pine Nuts, and Anchovies
Kelsey Hansen / Meals Styling by Holly Dreesman / Prop Styling by Lexi Juhl
1990 F&W Greatest New Chef Nancy Silverton layers dressed kale with ricotta salata, toasted pine nuts, and marinated white anchovies so every chew lands salty, creamy, and nutty.
Spinach Dip Sizzling Bread
Jennifer Causey / Meals Styling by Margret Monroe Dickey / Prop Styling by Christina Daley
Constructed for pulling aside on the desk, this appetizer from Mr. Digby’s in San Francisco through chef Michael Ocampo stuffs a scored sourdough boule with a molten spinach-Parmesan combination and a touch of Calabrian chile for warmth. It bakes till the loaf is toasty and gooey.
Braised Spinach in Coconut Milk
Victor Protasio / Meals Styling by Chelsea Zimmer / Prop Styling by Audrey Davis
Braise chard and spinach in coconut milk, then prime the greens with tart, crunchy pickled chard stems to create a dish with mild spice and scrumptious textural distinction.
Inexperienced Salad with Heirloom Tomato French dressing
Christopher Testani / Meals Styling by Chelsea Zimmer / Prop Styling by Claire Spollen
Author Rebekah Peppler juices ripe heirloom tomatoes proper into the dressing, giving seasonal dimension to an opulent Dijon, shallot, and honey French dressing. Tossed with tender greens, it is easy and scrumptious.
Spring Minestrone with Grated Egg Pasta
Victor Protasio / Meals Styling by Chelsea Zimmer / Prop Styling by Claire Spollen
F&W’s Justin Chapple provides a brothy, Parm-rind-boosted minestrone that is filled with asparagus, peas, sugar snaps, and dill. The soup is completed with tender grated-egg pasta.
Caldo Verde (Portuguese Potato and Kale Soup with Sausage)
Victor Protasio / Meals Styling by Chelsea Zimmer / Prop Styling by Julia Bayless
Construct this Portuguese traditional with linguiça, potatoes, and ribbons of kale, letting the broth flip simply starchy sufficient to really feel plush. It’s hearty, pleasantly smoky, and nice for weeknights.
Spaghetti Pie with Wild Mushrooms and Spinach
A tangle of pasta, mushrooms, and spinach bakes right into a golden-edged pie that was impressed by a dish Gail Simmons first encountered on a visit to New Zealand: spaghetti sandwiches.
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