Spinach

The pizza that'll make you want to eat your greens—even in the dead of winter.

Don’t have an acorn squash for this chicken thighs recipe? Use butternut. Not into mustard greens? Use kale, Swiss chard, or spinach.

Golden raisins would also work nicely in this yogurt dip recipe instead of the dried apricots. You want a little sweet to play against the bite of the garlic and the brightness of the herbs.

One of the easiest, cheesiest lasagnas out there.

At Staplehouse, they use Anson Mills’ farro piccolo for this dish, and you can order that online. Unpearled farro, though, will be very similar, and if you see grains labeled einkorn, use that.

Sometimes all your body wants is a vacation from intense eating. That's where this feel-good (but fill-you-up) broth comes in.

Mature spinach has a stronger flavor than baby spinach and holds up better to this creamy dressing. 

To make this vegetarian, omit bacon and add 4 Tbsp. olive oil for browning mushrooms. 

This classic epitomizes the range of flavors and textures in Hillstone’s salads, hitting every note on the salty-sweet-chewy-crunchy spectrum.

You could use other greens, like kale or collard greens—just be sure to cook them in the soup for 5 minutes before serving, since they’re more hearty than the spinach.

If there is a lot of liquid in the pan when the spinach is done, drain it before adding the beans.

This deep savory dressing makes simply cooked vegetables come to life.

Make sure the leftover greens, especially if you’re using kale, are totally softened—you should be able to cut through them easily.

Have more greens than you know what to do with this summer? Learn the best way to freeze and store greens like kale, collards, and spinach, so you can cook with them all year long.

Spinach is in season in May. Here's how to buy, store, and cook with it.

Blanching the spinach before blending helps this broccoli soup recipe retain a vibrant green color. Parsley would work in place of the cilantro.

Blanching the garlic neutralizes some of its bite, and the spinach lends an earthy base note. This goes great with our beer-braised brisket.

The unsung hero of this dish? The nutty-sweet garlic.

A vegan’s delight, with a gentle bonus buzz from the matcha.

There are as many stromboli fillings as there are pizza toppings. Feel free to improvise, but don’t use too many wet ingredients in this stromboli recipe, or the dough will be gummy inside.

“It's everything I want in a salad: sweet, crunchy, and bright.” –Claire Saffitz, assistant food editor

“A serving of spinach disguised as dip and an excuse to eat pita chips? Sold!” –Dawn Perry, digital food editor