Swiss Chard

Don’t skip on the fresh herb garnishes for this recipe; they will serve as a good contrast to the curry.

What's in your pantry? Chickpeas? White beans? Either will work in this easy, filling pasta.

This brothy beans-and-greens stew is all about the spicy chile-herb "smash" that gets scattered on top.

The chicken should be falling-apart tender; if it starts to shred when you plate it, that’s a good sign!

Braising pork shoulder produces a fall-apart tender roast. And when milk is the braising liquid, what results is a sauce that is reminiscent of flavorfully infused ricotta.

Kimchi can be made and eaten any time of the year, but I really crave it in the spring. In this recipe, the kimchi and assorted quick-pickled vegetables are the dominant flavors, making a bright-tasting, tangy bowl. Pickling chard stems is a great way to use them up—they’ll add bits of celery-like crunch, and using rainbow chard means lots of extra color, too. Furthermore, the pickled components and the sautéed chard both keep well, meaning that they can be made in advance or packed up as good leftovers. Let the toppings come to room temperature before serving, so that they don’t cool down the bowl drastically when you stir all the ingredients together.

You can braise the duck on Saturday and crisp it Sunday, which pares down the day-of duties.

Winter’s answer to the grain bowl, this feels super hearty and satisfying.

This side dish has it all: creamy avocado, tart orange, savory greens, zesty chutney, and crunchy toasted almonds. Serve as a salad or a side dish alongside a piece of grilled fish.

The stems from Swiss chard shouldn't be trashed; they add texture and a layer of flavor to any sauté.

Upgrade family pizza night with hot Italian sausage and a healthy dose of greens.

If you prefer white-meat chicken, use skinless, boneless breasts that have been cut in half crosswise.

You're going to want to keep making this wholesome vegetarian soup all winter long.

Because beets are sweet and earthy, they need a good helping of acidity and salt to brighten them up. Immediately after cooking, dress beets in vinaigrette and salt to let them marinate.

Toasted walnuts add a rich nuttiness to earthy greens. If you are following our $68 Dinner Story, use the reserved beet and Swiss chard greens and remaining chard stems from the Roasted Beet Salad with Flash-Pickled Radishes and Chard .

The search for crispy trout skin stops here. Dredging the fish in ground almonds works wonders, adding a delightfully toasty exterior.

Thin, crisp toast has never let me down. Making a batch while I mull over what’s for dinner always saves me, later, when kids are circling or a guest arrives early. It must be made from stale bread—a fresh loaf is difficult to slice very thin, which is what you must do for crunchy, tender, non mouth-injuring toast. A 350°F oven will help make toast for a crowd without much risk of burning (as long as you use a timer and stand by vigilantly!).

Flavor fish fillets with the Middle Eastern spice mix za’atar and then serve over couscous and sautéed greens for a totally satisfying 22-minute meal.

Start your weekend mornings right with this healthier, more delicious breakfast bowl.