Leafy Greens

Char tender, crunchy, irresistible mini heads of romaine lettuce on the campfire, then smother them in dilly buttermilk dressing.

Round out a breakfast of spiced lamb sausage patties with a handful of leafy greens and creamy avocado.

Go hard when charring the cabbage wedges—to the point you might think you did something wrong. They are dense and resilient and need a long time on the grill to soften.

While you can use any green you like, a mix of tender and sturdy ones—some bitter and some hot—gives the best balance to the final dish.

Like rib eye, pork shoulder has lots of intramuscular fat, and like strip steak, it has satisfying chew. Slicing it thickly and grilling it swiftly maximizes the enjoyment of both.

We traded the goopy sweet mayo dressing in your typical cabbage slaw for a whipped, airy kimchi dressing. Cabbage two ways! If you prefer something less spicy, replace the kimchi juice with water.

We paired peppery watercress with bright rhubarb and sweet berries in this go-to spring salad.

An oil-and-vinegar dressing keeps this slaw from feeling heavy and greasy, and the spiciness is a good counterpart to sweet notes in barbecue sauces and glazes.

Flanken-style short ribs are an affordable, quick-cooking cut that benefit from a bittersweet, mustardy orange-marmalade marinade. Pair with hardy charred lettuces for a summer feast

This spin on the gimlet uses shaved fennel and muddled arugula, which gives it an anise-and-pepper flavor that’s ideal for serving with seafood or light pasta dishes.

This satisfying seafood dinner comes together in as little as 20 minutes. Cooking the fish, then making the warm, herby mustard dressing in the same skillet also means cleanup is a breeze.

For the best play between sweet, hot, and salty ingredients, look for spiky arugula, labeled "rocket" or "rucola," at the farmers' market. It's much more peppery and sturdy than what you’ll find at the supermarket.

Don't expect your first pasqualina to look perfect. But it will taste absolutely amazing if you remember three key steps: don't sweat the crust, squeeze every drop of liquid out of the greens, and save your chard stems!

Not that there’s anything wrong with coleslaw and sauerkraut, but cabbage has so much more potential.

This big batch of tender roasted kale can be kept in the fridge and added to meals throughout the week. Toss it into salads and stir-fries, stir it into soups, or use it in a grain bowl.

This dish is my mother's interpretation of a meal we had at a friend’s birthday party when we were young. We came home raving about it and had to try making it for ourselves!

Packed with the bright flavors of citrus and dill, this greens-and-grains dinner comes together fast. Peas and blistered cherry tomatoes add sweetness, while feta contributes salty tang.

A day-old loaf of good bread can reach new heights when it's thick-cut and pan-fried in olive oil. We top these giant croutons with steamed clams or mussels, sink them into brothy soups, and crumble them over big salads. But this dish, a saucy little mix of beans, greens, and garlic, gives us a reason to look forward to Meatless Monday.