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ideas leafy green recipes
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Like blistered with chile butter and a make-ahead farro salad.
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Massaging the greens both softens and seasons them before grilling.
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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.
5.0
(5)
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This mix of crisp lettuces with a tangy vinaigrette pairs well with practically everything.
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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.
3.6
(3.61)
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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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I like to eat leafy greens every day, and this is an easy, delicious way to prepare them. Use any leafy green like kale, collard greens, chard (shown opposite), or beet greens. The cooking time for spinach will be a little shorter. These greens make a great side to most main dishes. Paired with brown rice or quinoa they make a simple, healthy lunch. I like to add an entire bunch of fresh chopped parsley just before the pan comes off the heat.
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Leafy greens of all sorts are good simply wilted, cooked by a combination of steaming and sautéing. Tender greens such as spinach, watercress, and pea shoots cook quickly, in just a few minutes, uncovered. The sturdier greens (chard, kale, broccoli rabe, collards, cabbage, amaranth, beet greens, turnip tops) take longer. These are best cut into ribbons, or shreds, and covered to steam during cooking. It helps to have a large shallow pan that can accommodate a big mound of leaves at the outset, a tight-fitting lid, and a pair of tongs to stir and lift the greens to keep them moving and cooking evenly.
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Or sauce. Or dip. Or sandwich spread.
5.0
(5)
Quick
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Massaging the greens both softens and seasons them before grilling.
4.7
(4.67)
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For Earth Day, we've rounded up 23 of our favorite recipes that are vividly, verdantly green.
Articles
(193)
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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
Cooking
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
(287)
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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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Every gathering needs a salad moment, but that doesn't mean you have to make standard leafy dish. Contributing Editor Alison Roman likes to throw together a colorful cross between a salad and a slaw that has watercress, radishes, apple, and lemon.