Kale

Mashed potatoes take on a new form in this delicious dish. A mixture of mashed potatoes and wilted kale is shaped into patties and pan-fried, then paired with a dressed-up mayo. Serve as a first course or with a salad for a light lunch.

You don't need a juicer to make this sweet, smooth drink, which is rich in vitamins A and C—a blender can puree the fibrous kale and soft kiwi and banana.

Set aside 1 1/2 cups beans for the Kale and Bean Bruschetta ; you'll also use the beans to make the Kale and Cannellini Soup later in the week.

Linguiça, a garlicky Portuguese sausage, and andouille, a smoky Cajun sausage, are both available at most supermarkets.

Traditionally, the broth, meats, and vegetables are all served separately, but feel free to serve everything in the same bowl. The beans need to soak overnight, so start this recipe one day ahead.

Soup is a great way to use up leftover greens, especially the leafy tops of beets or turnips, which too often get tossed in the compost pile. In this suave, satisfying soup, braising beet tops and collard greens (left over, respectively, from Smoked–Sable Tartare with Beets and Watercress and Wild–Mushroom Bundles ) with fennel and onion mellows the greens' hearty flavor and brings out a surprising smoothness (heightened by the cream stirred in at the end). Adding the spinach just before blending helps keep the color bright.

Just a couple of chopped anchovy fillets deepen the flavor of this simple starter.

Ribollita is a classic Tuscan soup that's made up of vegetable soup mixed with pieces of rustic bread. This version is packed with veggies—white beans, kale, chard, potatoes, tomatoes—and served with a drizzle of extra-virgin olive oil.

A combination of kale, chard, spinach, dill, and fennel fronds gives this soup a fresh flavor. Fiber-rich barley adds a hearty note.

Don't be concerned about the amount of kale called for in this recipe. The leaves will cook down considerably in the pan.

Rustic and delicious, this healthy meatless stew is a hearty main course.

Spicy, sharp turnip greens, braised gently with a smoked ham hock, are a time-honored accompaniment on southern tables at any time of the year. This version, with the ivory turnips, golden apple, and pink ham nestled among the dark greens, is especially pretty.

When earthy greens are tossed with a walnut- and garlic-scented oil and lots of crunchy nuts, they taste delightfully new.

The Portuguese soup caldo verde is ideal cool weather comfort food. It is full of good-for-you greens and potatoes, while sausage keeps things porky and satisfying.

Thanks to paprika, this meatless main has a spicy, smoky flavor. Domestic smoked paprika can be found at some supermarkets. For a spicier kick, use hot smoked Spanish paprika (Pimentón Picante or Pimentón de La Vera Picante), which is sold at specialty foods stores and at tienda.com.

How good does a pot of this soup on the stove on a chilly, soccer-packed fall Saturday sound?