This dish is called misticanza ("mixed greens") on the Ava Gene's menu. You can sauté whatever leafy greens you like or happen to have on hand; it's an ideal way to use up those slightly past their prime.
The citrus juice and sherry vinegar in the dressing work hard to tenderize the hearty kale and crunchy broccoli slaw as they sit in the fridge.
A plant-based spin on chorizo to put toward tacos, quesadillas, and more.
This dinner salad combines decadent burrata cheese with a spicy tahini dressing that clings to every crinkly leaf of Napa cabbage.
With colorful radishes and jammy eggs, this is just as great for a holiday as it is for a casual spring lunch.
A bed of charred cabbage speckled with chopped giardiniera makes the perfect landing place of sweet Italian sausages and plenty of basil.
A mix of leafy greens turns extremely tender with the simplest treatment. Topped with crispy breadcrumbs, this is proof that boiled vegetables aren’t boring.
A simple stovetop method brings out the best in this earthy root veg.
Buttery scallops pair with a verdant spinach purée for a restaurant-worthy dish.