Don’t assume you have to toss the stems when cooking with leafy greens such as kale and chard—we find they add a nice grassy flavor when cooked along with the leaves. Here are our favorite recipes that make use of both the leaves and stems of leafy greens.
The intricate notes of anise and nutmeg compliment the mildness of the bok choy and peppery mustard greens. With so many flavors at play, you’ll want to serve this dish with plain steamed white rice.
Get the recipe for Braised Duck Legs with Mustard Greens and Bok Choy
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
Lentils with Swiss Chard and Khlea
Khlea, preserved lamb or beef, is used to flavor a variety of Moroccan dishes. Here, it combines with tiny, light brown lentils—whole Indian masoor or Spanish pardena lentils are a good substitute—for a creamy stewed dish.
See the recipe for Lentils with Swiss Chard and Khlea »
Cavolo nero, also known as Tuscan kale, Lacinato kale, or Dinosaur kale, balances thinly sliced, salty prosciutto over toast.
Get the recipe for Cavolo Nero and Prosciutto Bruschetta »
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 »
Fresh spring greens, soft goat cheese, and lemon zest makes a bright and springy pizza perfect for the season.
At the Houston restaurant Reef, Chinese broccoli, brightened with ginger and chiles, is served alongside redfish on the half shell.
See the recipe for Sautéed Chinese Broccoli
Slightly bitter rapini (also known as broccoli rabe) marries well with tangy goat cheese in a pasta recipe that’s ideal for summer picnics and potlucks.
Get the recipe for Orecchiette with Rapini and Goat Cheese »
Umbrian Flat Bread Sandwiches (Torta al Testo)
These simple broccoli rabe–sausage sandwiches are a favorite postmarket lunch of cook and author Lidia Bastianich.
See the recipe for Umbrian Flat Bread Sandwiches (Torta al Testo) »
These Greek pastries unite a buttery crust with bright-tasting fennel and feta cheese.
Get the recipe for Fennel and Herb Phyllo Pastries (Hortopita)»
Wild Greens with Fried Eggs (Horta me Avga Tiganita)
Pulled Pork Italiano
Fenugreek greens, a Sindhi favorite, are the centerpiece of this hearty stew.