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.

Baby Kale Stir-Fried with Oyster Sauce

Stir-frying happens quickly, so line up prepped ingredients to gracefully and easily glide through the cooking process. You don’t need a giant wok for all the greens, which will collapse into a creamy, earthy side dish. Use a wide pot or pan that can take big heat. This recipe is my supermarket take on stir-fried water spinach, a go-to vegetable for everyday Viet meals. Prewashed greens don’t release much liquid, which can dilute flavors and turn a stir-fry sizzle into a fizzle.
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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
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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
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Mixed Greens Gratin with Hazelnuts 

Chef Sarah Heller takes advantage of the heartier greens of spring—Swiss chard and leafy beet greens—for this creamy baked side dish, though sturdy greens like kale or spinach would also work here. She then adds hazelnuts for crunch and bakes the gratin until bubbly and golden.    Slideshow: More Swiss Chard Recipes
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Chinese Greens with Oyster Sauce

Here’s the secret to craveable Chinese vegetables: boil them in a mix of water, soy sauce, and oil, then drizzle with sauce.  Slideshow: More Bok Choy Recipes
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Our 30 Best Kale Recipes and Ideas

In recent years, kale has become one of the trendiest ingredients and certainly the most hyped vegetable at the farmer’s market. But that isn't the reason we think you should eat it. We're into kale because it’s healthy—rich in vitamins K, C, A and B6—and it's delicious in all kinds of recipes. To celebrate kale season (it's at its peak in October, but is available all fall and beginning of winter), we're here with 30 days worth of our best kale recipes. From upgraded versions of the classic kale salad to inventive creations like chickpeas and kale in spicy pomodoro sauce and gluten-free pizza with sausage, kale and red onion, we've got every kind of dish you might be craving. So go out and get yourself a bunch of kale (or a bunch of bunches) and start cooking.
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Kale Salad

The ultra popular green kale is an ideal salad base. Here, browse through some of our favorite recipes, including a baby kale and steak salad, a kale salad with ricotta salata, pine nuts and anchovies and a cabbage-and-kale slaw with toasted yeast dressing.