Leafy Greens

From Swiss chard to mustard and collards, these recipes pair perfectly with poultry, pork, or fish.

See the RecipeBen Fink
Saag Paneer (Spinach with Fresh Indian Cheese)

Saag Paneer (Spinach with Fresh Indian Cheese)

It's not hard to love North Indian saag paneer—meltingly soft spinach strewn with chunks of mild fresh cheese—especially when scooped up with hot flatbread.Todd Coleman
See the RecipeBen Fink
See the RecipeChristopher Hirsheimer
Cooked Wild Greens Salad
This dish is made with wild mallow leaves in Morocco, but it's equally good with arugula, Swiss chard, purslane, young kale, or beet greens. See the Cooked Wild Greens Salad Recipe
Christopher Hirsheimer
See the RecipeBen Fink

SPINACH SALAD WITH HOT BACON DRESSING

A descendent of the sauce used in classic German potato salad, a rich and flavorful bacon dressing was used by German-Americans to coat dandelion greens during the 19th century (and perhaps before).André Baranowski
See the RecipeLarry Nighswander

Creamed Kale

This delicious dish, a julbord (smorgasbord) classic, is an interesting winter alternative to creamed spinach.Russell Kaye

Sautéed Collard Greens

A favorite side dish to many Southern meals. Collard greens soak up the flavors they are cooked in and respond well to a low and slow method of preparation. See the recipe for Sautéed Collard Greens »Tuca Reines
Asian Greens with Garlic Sauce

Asian Greens with Garlic Sauce

If you can't find choy sum, whole baby bok choy makes a fine substitute in this recipes.Farideh Sadeghin
See the RecipeJames Oseland

Wine-Simmered Collard Greens

Houston chef Bryan Caswell simmers collard greens in chicken broth and gewürztraminer, a slightly sweet white wine, to deepen their flavor. See the recipe for Wine-Simmered Collard Greens »Todd Coleman

Kale and Avocado Salad

See the RecipeAriana Lindquist
Browned Butter Collard Greens

Browned Butter Collard Greens

Bruce and Eric Bromberg, the authors of Bromberg Bros. Blue Ribbon Cookbook (Clarkson Potter, 2010), invented this recipe for crisp-tender, quick-cooked collards when they ran out of spinach at their restaurant Blue Ribbon and substituted collards instead.Todd Coleman
Spinach Salad with Oregano Vinaigrette

Spinach Salad with Oregano Vinaigrette

Be sure to use large, mature spinach with thick stems, not bagged baby spinach, to make this salad. The leaves' hardy texture and earthy flavor will stand up to the pungent vinaigrette.Caitlin Santomauro

Lonnée's Collards

Author Lonnee Hamilton simmers her collards until they're tender and silky in a chicken stock fortified with onions and garlic. See the recipe for Lonnee's Collards »Todd Coleman

Collard Greens Salad with Peanut Vinaigrette

We created this composed salad with baby collards to showcase their natural affinity with peanuts and black-eyed peas. See the recipe for Collard Greens Salad with Peanut Vinaigrette »A.J. Wilhelm

Gulai Sayur (Indonesian-Style Collard Greens Curry)

Collard greens, collard greens recipes
Coconut milk balances the spicy notes of chile in this Indonesian-style curry with collard greens.Todd Coleman
Kashmiri Collard Greens (Haak)

Kashmiri Collard Greens (Haak)

Ginger, chile powder, fennel seed, and turmeric add complex flavor to these tender collards.Todd Coleman
Kale and Chicken Brown Rice Salad with Cherries

Kale and Chicken Brown Rice Salad with Cherries

This summery salad, which pairs chicken with thin ribbons of raw kale and brown rice, offsets a garlicky pesto dressing with sweet red cherries.Anna Stockwell

Cime di Rapa Fritte (Slow-Cooked Broccoli Rabe)

Notoriously bitter and tough, broccoli rabe becomes mellow and supple when cooked slowly in a bath of water and olive oil See the recipe for Cime di Rapa Fritte (Slow-Cooked Broccoli Rabe) »Todd Coleman
Shredded Brussels Sprouts and Kale Salad

Shredded Brussels Sprouts and Kale Salad

A simple salad of raw shredded kale and Brussels sprouts is a refreshing variation on cold weather's ubiquitous green vegetables.Helen Rosner
Raw Kale Salad with Lemon, Pecorino, and Currants

Raw Kale Salad with Lemon, Pecorino, and Currants

In this simple, elegant salad, the spicy flavor of thinly sliced raw kale is offset by creamy Pecorino cheese, bright lemon, and sweet-tart dried currants.Helen Rosner
Swiss Chard and Cheese Dumplings (Strozzapreti)

Swiss Chard and Cheese Dumplings (Strozzapreti)

In Corsica, these herb-packed cheese dumplings showcase the wild greens of the island and make a great starter course to a summer meal.Beth Rooney
Kale and Sausage Penne with Lemon Cream Sauce

Kale and Sausage Penne with Lemon Cream Sauce

This is a pasta dish of strong flavors: Dark, earthy kale is offset by bright lemon cream and a warm, aromatic heat from crushed red chiles and garlic.Maxime Iattoni

Kale and Sweet Potato Gratin

Kale and Sweet Potato Gratin
Don't limit traditional pie spices—clove, cinnamon, and nutmeg—to the dessert table. In this cheesy, rich gratin, the spices take a savory note alongside kale, sweet potatoes, and sharp white cheddar.Maxime Iattoni
Kale and Citrus Salad

Kale and Citrus Salad

A bright, flavorful, and not too heavy winter salad combines some of the best cold-weather flavors—kale, orange, and pumpkin seeds—with sweet honey and airy ricotta.Helen Rosner
Pappardelle with Butternut Squash, Walnuts and Baby Kale

Pappardelle with Butternut Squash, Walnuts and Baby Kale

A brown butter sauce complements toasted walnuts, roasted butternut squash, and baby kale in a rich pasta dish that perfectly captures the flavors of fall.Helen Rosner

Fall Salad with Roasted Butternut Squash, Kale Chips, and Pomegranate Seeds

Fall Salad with Roasted Butternut Squash, Kale Chips, and Pomegranate Seeds
Crispy baked kale, sweet roasted squash, and peppery arugula and watercress are combined with pumpkin and pomegranate seeds in this colorful salad.Ariana Lindquist
kale chips, kale chips recipe, easy kale recipe

Kale Chips

Kale takes on a crispy, addictive texture when drizzled with olive oil and baked. Try these chips tossed into salads, crushed and sprinkled on popcorn, or used to garnish finished dishes—if you can keep from eating them all immediately.Laura Sant
Sardine and Swiss Chard Gratin

Sardine and Swiss Chard Gratin

This casserole combines sardines with a creamy Swiss chard and a layer of crunchy bread crumbs.Ingalls Photography

Baby Kale Salad with Pine Nuts, Parmesan, and Lemon Vinaigrette

Baby Kale Salad with Pine Nuts, Parmesan, and Lemon Vinaigrette
This quick, zesty kale salad from Florida chef Jeffery Jew gets a decadent touch from rich pine nuts and ribbons of parmesan cheese.Andé Baranowski
Helen Rosner

Malfatti (Ricotta and Swiss Chard Dumplings)

Chef Anna Klinger of Al Di La in Brooklyn, New York, flavors these dumplings with nutmeg. For the best results, drain the ricotta overnight and squeeze all the moisture out of the Swiss chard.Todd Coleman
Penny De Los Santos
Todd Coleman