Leafy Greens

This Caesar salad–update makes more vinaigrette than you’ll need, and that’s not an accident. Once you taste it, you’ll want a jarful in your fridge at all times.

Finishing these collard greens with vinegar means they tend to be on the acidic side. If you like yours sweeter, add less vinegar and up the sugar.

Roasting beets over high heat yields charred skin—a nice balance with the sweet flesh.

When I made this recipe for the first time, I had it in the oven 4 minutes after starting the process, and I sort of looked around my kitchen, startled, thinking, What just happened? If anything could logically be described as “impossibly easy,” this would be it. If you’ve never experienced crispy kale, you are in for a serious treat. It’s a great snack on its own, but sooooo perfect with the tender salmon. This dinner is a keeper, man!

This sweet-sharp vinaigrette pairs well with the bitter chicories, but feel free to use another sturdy green if you like.

Thinly sliced squash and kale (plus plenty of ricotta cheese) combine in a lasagna-like casserole that's perfect for a hearty winter dinner.

Truth: Garlic sizzling in olive oil is the greatest smell in the world and the only base needed to transform everything from spaghetti to shrimp to these collards into something that’s both simple and spectacular.

Charred scallions add smoky depth to the creamy, double-acid (lemon and rice vinegar) dressing that pulls this salad of store-bought chicken, Bibb lettuce, avocados, and radishes together.

In need of more greens in your life? Start with a simple fried rice tossed with kale and made extra zesty with turmeric, garlic, and lime juice.

Our perfect quinoa cooking method is to boil it in salted water until tender, then drain and return to the pot. Let steam, covered, for a few minutes and fluff.

There’s no need to reduce your cream or pre-cook the kale for this cheesy, creamy casserole. Leaving the potatoes unpeeled bumps up nutrients and cuts the prep time, too.

Given that this popcorn is green and has the word "kale" in the title, it has proved to be shockingly popular among the preschooler set (to whom I'd bring it for class snacks when it was our turn) as well as adults.

This tahini dressing recipe goes especially well with bitter greens but can also be paired with sweeter lettuces such as Little Gem or romaine.