Use limited data to select content. List of Partners vendors. Food Ingredients Vegetables Greens. Long before green smoothies became all the rage, cuisines from around the world were incorporating leafy greens into many of their recipes.

Italians might sauté some spinach or broccoli rabe with garlic in olive oil while Chinese cooks would stir-fry pieces of bok choy with a splash of oyster sauce. Whatever cuisine and cooking technique you choose—often it's sautéeing, blanching or braising—greens can take on a range of global flavors and be interchanged in many dishes.

Most greens tend to be thick, hearty and a bit bitter, so you'll usually need to cook them to mellow them out. Chard Bok Choy Arugula Cabbage Kale Lettuce Spinach Watercress View. Newsletter Sign Up. You may accept or manage your choices by clicking below, including your right to object where legitimate interest is used, or at any time in the privacy policy page.

Make this dish before you do any cooked asparagus recipes , at the start of the season when you get pristine, extra-sweet spears. Be sure to cut the asparagus very thin. The secret to making this extraordinary spring salad? Remove and fry rotisserie chicken skin for a salty, extra-crispy topping.

Their time in the olive oil is more for flavoring and reaching the ideal texture. Herby green goddess dressing perks up this delicious bowl, filled to the brim with all the green veggies you can handle.

Zucchini ribbons in place of lasagna noodles, and a spinach-kale filling, more than make up for all the cheese in this vegetarian, gluten-free version of the classic pasta dish. Look for lime pickle at your closest Indian grocery store.

It adds spice and acidity to the hearty greens like sautéed kale. The fleeting vibrance of spring vegetables is captured in this citrus-and-garlic-infused marinade, turning delicate fresh produce into a versatile condiment.

Serve on toast or over polenta. This broccoli is packed with flavor thanks to a quick dressing of garlic, anchovies, and lots of fresh lemon juice and zest.

The crisp-tender texture and robust flavor of thinly sliced Tuscan kale stands up to the tart, Caesar-like dressing of this hearty slaw. Serve as a first course or as a side with grilled chicken, fish, pork, or lamb.

Chiles de árbol, garlic, and mustard seeds add three levels of flavorful heat to this quick side-dish sauté. This unexpected side dish can be prepped hours ahead of the meal; just wait until the last minute to toss it all together.

A bright tangle of shredded Brussels sprouts, raisins, and pine nuts tops silky ricotta in this snappy, satisfying toast. Watercress is fantastic paired with piquant mustard and sharp vinegar that can stand up to the nose-tingling burn. Get your greens and your comfort food craving satisfied all at once with this decadent, crispy-crusted casserole.

Collard greens are often braised for hours, but this recipe showcases another side of collards—one that's briefly sautéed so that they remain bright and full of body. Spicy, sharp turnip greens—braised gently with a smoked ham hock—are a time-honored accompaniment on Southern tables at any time of the year.

Add in the turnips, plus lots of apple, and the dish tastes a bit brighter. A puréed Granny Smith apple makes for a tart, exciting dressing for this simple, holiday-worthy salad. Cooking the brussels sprouts in two stages for this recipe ensures that the cores will be tender and the outer leaves will still have bite.

Toss Brussels sprouts, asparagus, green beans, and fennel with green goddess dressing for a healthful, vibrant—and verdant—salad. Crunchy raw broccoli and brussels sprouts meet their match in a punchy triumvirate of olives, anchovies, and lemon juice.

An soy-and-mirin enriched seaweed broth makes wilted spinach a star worthy of savoring until the last bite.

Our new favorite grain salad is packed with crunchy raw veggies, salty Pecorino, lively mint, and fresh chile peppers. Good-quality smoked bacon and fresh collard greens are the keys to this luscious riff on creamed spinach.

Packed with nutritious greens and zesty lemon, this gorgeous soup is just the thing to perk you up on a chilly weeknight. Fresh basil and pears team up for a winning combo of sweet fruit and herbal notes in this bright, crisp salad. Puntarelle is a crisp, spiky Italian green related to chicory.

If not, escarole is a great substitute. Light, creamy, warm, and slightly-sweet egg-based dressing is the perfect companion to zesty watercress. For this recipe, the greens taste best if sautéed just before serving, but you can cook the bacon and stems ahead; leave the pan on an unlit burner 'til go time.

Some green vegetable recipes work just as well as main dishes as sides or apps, like this charred kale and Halloumi combo. Photo by Joseph De Leo, Food Styling by Anna Stockwell. Get This Recipe. Photo by Chelsea Kyle, Food Styling by Simon Andrews.

Photo by Joseph De Leo, Food Styling by Kaitlin Wayne. Photo by Joseph De Leo, Food Styling by Micah Marie Morton. Photo by Marcus Nilsson, Prop Styling by Kalen Kaminski, Food Styling by Rebecca Jurkevich. Photo by Chelsea Kyle, Prop Styling by Nathaniel James, Food Styling by Laura Rege.

Photo by Laura Murray, Food Styling by Susie Theodorou. Photo by Chelsea Kyle, Food Styling by Anna Stockwell. Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by Dana Bonagura.

Photo by Laura Murray, Food Styling by Pearl Jones. Photo by Chelsea Kyle, Food Styling by Ali Nardi. This recipe calls for potatoes, but it would be just as good with any leftover cooked veggies.

Photo by Chelsea Kyle, Food Styling by Olivia Mack Anderson. Ed Anderson. Photo by Chelsie Craig, Food Styling by Alison Attenborough. Photo by Kevin J. Photo by Kristin Teig. Photo by Mackenzie Kelley. This dish is a great way to get more spinach in your meal rotation.

Photo by Diana Kuan. Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by Anna Stockwell. Photo by Con Poulos.

Photo by Andrea Bemis. Photo by Alex Lau, Prop Styling by Kalen Kaminski, Food Styling by Sue Li. Photo by Melina Hammer. Photo by Chelsea Kyle, Prop Styling by Alex Brannian, Food Styling by Anna Hampton. Photo by Alex Lau, Prop Styling by Beatrice Chastka, Food Styling by Lillian Chou.

This nutty dip is packed with greens—serve with toasted flatbread and dig in. Photo by SANG AN. Photo by Chelsea Kyle, Food Styling by Katherine Sacks. Photo by Laura Dart and A. Photo by Laura Murray. Photo by Chris Court and William Meppem.

donna hay magazine, photography by William Meppem. Photo by Bobbi Lin. Photo by Chelsea Kyle, Prop Styling by Sophie Strangio, Food Styling by Olivia Mack Anderson. Nicole Franzen. Marcus Nilsson. Photo by Nicole Franzen.

Add interest to sautéed kale with sweet potatoes and a bright sesame-sumac-thyme spice mix. David Cicconifood styling by Rhoda Boone. Buttery pine nuts and salty Parmesan help balance out the natural bitterness of broccoli rabe. Ditte Isager. Photo by Joseph De Leo, Food Styling by Erika Joyce.

Forget croutons: crispy kale adds all the satisfying crunch you need to Caesar salad. Photo by Maren Caruso. Photo by Christina Holmes. Photo by Alex Lau. Photo by Alice Gao, Prop Styling by Alex Brannian, Food Styling by Diana Yen.