I find that the flavors of the greens we normally eat raw, like Boston lettuce, become so much more intense when cooked. Lightly grilling romaine to go with chicken, making a “wilted” salad of spinach and watercress, and cooking this soup recipe from Joel Robuchon are my favorite ways of cooking greens. The soup brings out the sweet and grassy aspects of Boston lettuce, and the easy onion custard elevates this beyond a simple bowl of soup, without complicating your life.

Alex Guarnaschelli is chef of the New York City restaurant Butter.