Author: Marianne Mays
There's no need to reduce your cream or pre-cook the kale for this aromatic casserole; everything cooks together in cheesy, creamy harmony. Leaving the potatoes unpeeled bumps up nutrients and cuts the...
Author: Mindy Fox
Author: Molly Wizenberg
Author: Ivy Manning
When working with a large quantity of greens, it's much easier to sauté them if they're blanched first. Their time in the olive oil is more for flavoring and reaching the ideal texture.
Author: Andrew Tarlow
Author: Peggy Markel
Author: Sean Brock
Use zucchini ribbons in place of pasta for this noodle-less vegetarian layered dish.
Author: Donna Hay
The cheater's braise: Bring cold grocery store rotisserie chicken back to life with the flavor of a slow-cooked braise in a fraction of the time.
Author: Anna Stockwell
Fancy enough for company but easy enough for a weeknight, this complete Italian-inspired meal is cooked on two baking sheets, making cleanup a breeze.
Author: Anna Stockwell
This creamy kale and potato soup is an Italian classic that's ideal on chilly evenings.
You'll only need 1/4 cup of the vinaigrette for the pilaf; use the rest all week.
Author: Ronna Welsh
Chef and cookbook author Joshua McFadden's justifiably famous kale pesto inspired us to keep spreading the word that there is still no better or more delicious way to eat your greens.
Author: Chris Morocco
This pasta is a complete revelation. The sauce is magically made from the pasta water and tomatoes as the pasta cooks-all in one pan. No fuss, one pan, and a killer bowl of pasta. Pasta and gluten sometimes...
Author: Anna Jones
Author: Ian Knauer
In this spicy salad, cubes of fried tofu act like tender-bellied croutons amid the leaves of baby kale, only with much more protein and spunk than the usual toasted bread.
Author: Melissa Clark
Instead of deep-frying the broccoli in this sesame noodles recipe, we used a high-heat roasting method.
Author: Ivy Manning
Author: Melissa Clark
Author: Bon Appétit Test Kitchen
Author: Dan Barber
When overlapping the phyllo over the filling in this recipe, work carefully but quickly so the phyllo doesn't dry out before baking.
Author: Anna Jones
No chopping required for this weeknight dinner. Just blend spinach, kale, basil, and garlic with feta, cream cheese, and olive oil to make a fresh, rich sauce that wraps itself around pasta.
Author: Julia Turshen
An easy Quinoa Salad with Kale recipe. We love the way Dijon mustard enhances the similarly assertive flavor of the kale, while mellow pine nuts and Parmesan cheese balance it out. You can make this salad...
Author: Jessica Harlan
Author: Bon Appétit Test Kitchen
These crispy-edged flatbreads are made from chickpea flour, water, olive oil, and salt and served with a burst tomato-chickpea sauce along with feta and greens.
Author: Anna Stockwell
This vegetable-packed zuppa is a perfect way to use day-old bread.
Author: Brandon Jew
Author: Michael Solomonov
Author: Ruth Cousineau
A simple pie with a biscuit-like, no-roll crust that is incredibly versatile: As is, it makes a lovely lunch or elegant side.
Author: Mark Bittman
The transformative power of our new favorite seedy, spicy, crunchy, garlicky oil is on full display in this dinner of simply seared scallops. A couple of drizzles adds a spice drawer's worth of flavor...
Author: Anna Stockwell
Author: Anna Thomas
You'll make more dressing than you need for one batch of salad with this recipe, but that's a good thing-you'll want to keep using it on all your salads all week.
Author: Maialino
We found a way to get every iota of value from the chicken bones. They are cooked with the meat until it's tender, then we keep them going with the greens for even more flavor.
Author: Claire Saffitz
Pile charred Halloumi cheese, kale, and cherry tomatoes onto grilled bread rubbed with garlic for an almost-instant summer dinner. Or, you can skip the bread and treat the same ingredients as a side salad...
Author: Anna Stockwell
This quick vegetarian pasta is perfect for a quick weeknight meal
Author: Stuart O'Keeffe
Author: Anita Sharp
These make-ahead components with tons of flavor and texture mean that lunches and speedy dinners can be ready in minutes.
Author: Anna Stockwell
Memorize this classic, cheesy, massaged kale salad and make it your go-to side for any family dinner.
Author: Anna Stockwell
This big batch of tender roasted kale can be kept in the fridge and added to meals throughout the week. Toss it into salads and stir-fries, stir it into soups, or use it in a grain bowl.
Author: Kat Boytsova
Coconut milk and curry powder lend comforting warmth and spice to this simple vegetarian dinner.
Author: Mindy Hermann, RDN
Author: Lorna Sass
Author: Giada De Laurentis
First time grilling your greens? Lay them across the grill grates so they don't fall through, and be ready to turn them-they char quickly.
Author: Alison Roman