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ideas leafy green recipes
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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.
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Or sauce. Or dip. Or sandwich spread.
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Give wilty greens a new lease on life by blanching and blitzing them into the ultrasmooth, ultragreen base of a simple bowl of beans.
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Stew them, sauté them, make a sauce with them, and see how these nutritional show-offs can improve meal after leafy meal
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Massaging the greens both softens and seasons them before grilling.
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Fresh or frozen, spinach is our weeknight dinner hero.
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Use whatever sturdy greens you have on hand to create this simple but satisfying side.
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For Earth Day, we've rounded up 23 of our favorite recipes that are vividly, verdantly green.
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Yes, we compiled 75 recipes in honor of our favorite color of food.
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Nothing says “I’m on vacation” like a two-hour, three-glasses-of-rosé lunch—starring this easy niçoise.
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Adding the veggies in phases, from longest cooking first to fastest last, guarantees the ideal texture for each.
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On this episode of Dinner SOS, Chris and Kendra help caller Natalie tackle leafy greens!
Lifestyle
Dinner game-changer: start cooking your greens in coconut milk.
Elyssa Goldberg
Cooking
And saves fridge space too.
Lukas Volger
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Preparing a delicious meal the whole family can enjoy is a great way to help your kids learn the benefits of eating healthy. When you find ways to incorporate nutrient-rich fruits and veggies into recipes so you can truly “eat your colors”—you’ll start to see that your kids are inspired to follow your lead. Whether you’re looking for ways to incorporate red, green, purple, orange, white, or yellow into your next meal, we partnered with Plum Organics® the organic brand behind Eat Your Colors®, to share the tips, tricks, and recipes to make it simple to achieve.
Plum Organics®
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At last, it's March! As we eagerly anticipate the return of fresh veggies, we present you with 23 of our most vividly verdant recipes
Bon Appétit
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Our favorite salad doesn't require a complicated dressing or a bunch of prepped veggies—just cold, crisp lettuce, salt and pepper, and lemon and oil.
Claire Saffitz
Videos
(294)
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Chef Hillary Sterling shares her restaurant techniques for cooking better vegetables. Learn how to cook restaurant-quality vegetables at home, from salt-baked zucchini and eggplant to garlicky sautéed spinach, olive oil-poached artichokes, and perfectly blanched asparagus, broccoli, and peas. These professional cooking tips improve flavor, texture, color, and more, making vegetables the star of the show.
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We love the way the platter looks using large, similarly shaped endive leaves, but any tough green will work in a pinch.
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Join Claire Saffitz, Chris Morocco, Gaby Melian, Molly Baz, Andy Baraghani, Sohla El-Waylly, Christina Chaey and Carla Lalli Music as they share their favorite ways to improved on boxed brownies. Can you get down with some tahini swirl boxed brownies? How about some salted caramel brown butter brownies?
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Produced by Bon Appétit with Campbell's® | Whip up this easy one-pan chilaquiles recipe for entertaining a crowd or for a crunchy, savory weekend breakfast. Jalapeños, lime and onion set the foundation for a slow cooked version that's brought together with ease thanks to Campbell's® Tomato Soup. We top ours off with avocado, jalapeño, queso fresco, and fresh cilantro for a final punch of fresh flavor.
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The trick is using bottled green juice as a flavorful, no fuss sauce.
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Presented by ANA | This light yet filling Green Tea Soba Noodle Salad brings a lot of flavor to the table. Miso-roasted tomatoes, marinated enoki mushrooms, and soy-marinated egg make this traditional Japanese dish one of a kind.