Food

Leafy Greens

March 7, 2010

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) — 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 RecipeChristopher Hirsheimer

See the RecipeBen Fink

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

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

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

See the RecipeJames Oseland

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

See the RecipeAriana Lindquist

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 — 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

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

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

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) — Ginger, chile powder, fennel seed, and turmeric add complex flavor to these tender collards.Todd Coleman

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

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 — 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 — 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) — 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 — 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 — 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 — 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 — 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 — 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 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 — 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 — 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

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

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