Escarole

Yes, the paper-thin disks of raw beet will spill their pink color across the escarole and frisée dressed with a lusty vinaigrette, but don't fret—those splashes are part of this simple salad's charm.

Flank steak is flavorful and juicy when completely unadorned, but it gets added personality from bitter greens, grilled onion, and a lively vinaigrette.

Octopus comes with its own braising liquid: just put it in a pot on the stove top, turn on the heat, and a couple of inches of water will soon appear at the bottom of the pot. It is a great little secret that this dish is actually quite simple. Of course, any Neapolitan will tell you that the only octopus worth eating come from the Tyrrhenian Sea, and finding a Tyrrhenian octopus in California is a tall order. But we do have access to fresh octopus from the Pacific, which are a treat. If you cannot find fresh octopus, frozen ones are more widely available. Sometimes you will see frozen cooked octopus for sale, which are not the best option for this soup, though they will do. If you do use precooked octopus, decrease the braising time to 30 minutes and add about 2 cups water to the pot (the cooked octopus won't release sufficient liquid). And if you buy only octopus tentacles, you will also probably need to add water to the pot. Finally, I make this soup with the 4-pound specimens we get at A16, so if you can only find 2-pound octopus, you will need to buy a pair of them. Don't worry if they look large. They will shrink up as they release their water.

Patience is the key to this soul-satisfying soup chock-full of winter greens. Its depth of flavor comes from cooking the soffritto—a mixture of pancetta, onion, celery, carrots, and the ribs from the chard—for a good 45 minutes and from browning the tomato paste. The result is so savory that there's no need for broth; water, canned tomatoes, and a parmesan rind work beautifully. And because this soup must cook slowly, don't worry about prepping all your vegetables before you begin—you can simply chop as you go.

Polenta makes a supercrisp coating for panfried chicken breasts. Here, it's crowned with wilted escarole and dressed with a bright and briny sauce.

This refreshing salad serves as a palate cleanser before dessert. Oltranti updates a traditional Italian-style salad dressing with the modern flavors of California cuisine: Floral Meyer lemon amplifies the acidity of red-wine vinegar in a bright shallot vinaigrette.

A salad of oranges and slightly bitter endive and escarole rounds out the buffet of fried latkes and rich toppings.

Nuggets of sausage give a little meatball action to this hearty, no-fuss soup chock-full of healthy escarole and lentils.

The trick of leaving the base attached to the quartered escarole is one we learned from Lidia Bastianich, and it makes the whole process far less fussy. Studded with plump raisins and crunchy pine nuts, the rice makes for a flavorful filling—perfect for the slightly bitter edge of the greens.

Editor's note: The recipe and introductory text below are adapted from Molto Italiano by Mario Batali. It's part of a special menu created by Lidia Bastianich and Mario Batali for Epicurious's Wine.Dine.Donate program. Scarola alle Acciughe There are basically two ways of cooking greens: the long, slow method, and this one, where much of their water content is still present, leaving the leaves with a definite chew.

Tender, faintly bitter escarole gives a unique, delicious earthiness to this double-crust pizza, which stands apart from its traditional saucy brethren.

Think beyond the salad bowl: Cooking escarole tempers its slight bitterness; pine nuts are a mellow complement.

Soft and crisp, bitter and sweet—this simple salad is a clean, bright counterpoint to the rest of the meal.

This mix of greens is a knockout blend of textures, and a short sauté in fruity olive oil mellows their slightly bitter flavor.

In winter we use a variety of greens and winter vegetables to make interesting salads that taste fresh, refresh our palates, and aren't trying to reproduce the delicate leafy greens of the summer.

Anchovy and red pepper flakes balance the bitterness of the escarole, giving it a sweetness that goes well with the robust flavors of the Veal Involtini.

Healthy bonus Vitamin K and folate from the escarole

This is not the salad with feta and olives that most Americans know, but a version popular in the Greek countryside that typically includes a few wild greens foraged from the land. Active time: 30 min Start to finish: 30 min

Can be prepared in 45 minutes or less.

Can be prepared in 45 minutes or less.

Can be prepared in 45 minutes or less.