Leafy 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. F&W's guide covers a wide variety of greens and offers recipes that use them in pastas, stews, side dishes and more.

Most Recent

Kale Caesar with Fried Chickpeas

This tangy Caesar salad from F&W’s Justin Chapple is topped with light, airy and supercrunchy pan-fried chickpeas. Slideshow:  More Chickpea Recipes 

Our 33 Best Kale Recipes

This popular and healthy leafy green can be found in all types of dishes, from simple salads to soups and stews. Whether you prefer it raw and crunchy or cooked, kale can add flavor and nutrients to any meal. Click through for some of our favorite kale recipes.

Spinach Shakshuka

Instead of making shakshuka with red tomatoes, as is customary, Portland, Oregon, chef Jenn Louis opts to make hers with a mix of Malabar spinach and tomatillos, along with jalapeños, cilantro and spices. The result is a bright, tangy and spicy brunch dish that’s ideal with slabs of rich, toasty challah.

Bitter Greens with Soft-Boiled Eggs

The key to enjoying greens like radicchio and escarole in their raw state is to temper their bracingly bitter edge with the rich, the citrusy, and the sweet. The creamy golden yolks of soft-boiled eggs and a zesty vinaigrette bring everything together here. For crunch, batons of toasted sourdough (think chic croutons) are ideal for dipping in the egg. Slideshow: More Escarole Recipes 

More Greens

Grilled Greens with Popped Mustard Seeds and Ginger

It’s worth firing up the grill just to make this vegetable side from chef Biju Thomas. Mustard greens blister and char over the hot grates until intensely smoky. He tops the greens with aromatics fried in coconut oil, followed by a squeeze of grilled lemon.Slideshow: More Greens Recipes

Grilled Halloumi and Lentil Salad

Halloumi is a Cypriot cheese made from a mixture of goat’s, sheep’s and cow’s milk. The great thing about this cheese is that it doesn’t melt, so it’s perfect for frying and grilling. I’ve topped this Greek-inspired lentil salad with halloumi steaks, to add some cheesy saltiness to this hearty salad. - Anne Faber Slideshow: More Salad Recipes 

British Roast Vegetable Salad with Stilton

The British love a Sunday roast—it’s a weekly ritual that many enjoy with friends and family in the pub. Usually there’s chicken with gravy, lamb and mint sauce or beef and Yorkshire puddings. Whichever roast you choose, it always comes with roast vegetables as a side. Since there are often leftover vegetables, I’ve decided to come up with a salad that celebrates this often underrated side. -Anne Faber Slideshow: More Salad Recipes