Basic Sautéed Greens
Chef Hugh Acheson says that with so many great choices of greens available today, it's essential to know the best way to cook each one.
Indian-Style Mustard Greens
Cooks in northern India make this dish, called sarson ka saag, when winter greens are in season. Sanjeev Kapoor's daughters like spreading the greens on makki ki roti (cornmeal bread), adding a cheese topping and grilling the bread to make a kind of pizza.
Sautéed Spring Greens with Bacon and Mustard Seeds
You can use any greens you like in this quick sauté, which gets terrific flavor and texture from smoky bacon, hot chile and the pop of mustard seeds.
Kimchi-Creamed Collard Greens
"I don't think a cuisine should ever stop growing," says Hugh Acheson. In this updated version of creamed spinach, the classic Southern side, he substitutes firm collard greens for the spinach and adds chopped kimchi to the cream sauce for a racy kick.
Orecchiette with Sautéed Greens and Scallion Sauce
Richard Reddington fills homemade ravioli with ricotta, mascarpone, arugula, spinach and Swiss chard, then serves them in a green garlic-and-white wine sauce. Toss store-bought orecchiette with arugula and chard (both are tastier than spinach) and make the sauce with scallions instead of green garlic, which can be hard to find.
Mustard Green-and-Sweet Onion Frittata
Although high in cholesterol, eggs are a terrific source of bone-building vitamins D and K. Gabe Thompson combines them with nutrient-rich mustard greens in this healthy frittata.
Creamed Collard Greens
This is a Southern interpretation of French creamed spinach. The collards add a pleasant bitterness to this lush side dish, but it's important to shred them finely before you simmer them in the cream or they'll never get tender.
Crispy Kale with Lemon-Yogurt Dip
"I like the idea of making a healthy kind of potato chip that's not one of those packaged, dehydrated vegetable chips," Seamus Mullen says. He roasts kale with extra-virgin olive oil and garlic until it's crunchy.
Bok Choy with Black Bean Sauce
For this stir-fry, Shawn McClain combines homemade chicken stock, Chinese fermented black beans and peanut oil. We substitute store-bought chicken broth for the homemade kind. Instead of fermented black beans, which can require some hunting to find, we call for the more ubiquitous jarred Chinese black bean sauce. We also drop the peanut oil in favor of vegetable oil, which is lower in saturated fat.
Collard Greens with Fennel and Orange Butter
In this recipe from Bruce Bromberg and Eric Bromberg, the tangy fennel and orange butter transform the potentially bland collard greens.
Creamy Mustard Greens with Fried Shallots
Crisp fried shallots are a terrific contrast to creamy greens, especially when they're stirred in and sprinkled on top.
Gingery Creamed Kale and Cabbage
Marcus Samuelsson stirred ginger and turmeric into this vegetable side dish to give it a kick, then added cream and buttermilk to smooth and soften the spicy flavors. This easy recipe can be made well ahead of time and would be fantastic with any kind of feast.
Kale with Currants, Lemon and Olives
Boiling kale before sautéing it is key to making it tender. If the stems and center veins are very tough, remove them: Fold the kale leaves in half with the vein side out, then pull up on the stems.
Swiss Chard and Leek Gratin
This gratin combines blanched chard and sautéed leeks, cooked until just tender in a creamy two-cheese sauce made with both Gruyère and Parmigiano-Reggiano.
This easy kale recipe—a simple braise of olive oil, garlic and chicken stock—is a terrific counterpoint to rich dishes.
"In Argentina, we eat so much beef. When I talked to [Mauricio] Couly about making empanadas, I said, 'It would be great to fill them with something that is not meat,'" Piero Incisa della Rocchetta recalls. Mauricio Couly uses a mix of spinach, fava beans, green beans and a good amount of mint. He makes his own paprika-spiced empanada dough; store-bought empanada wrappers (available in the freezer section of many supermarkets and specialty food stores) work well, too.
Cider-Braised Collards with Ham
This dish makes the most of aromatic spices, blending cayenne, chile powder, bay leaves, and sparkling cider to start.
Asian Steamed Buns with Bok Choy and Chinese Chives
The Baker Creek catalog includes lots of seeds for Asian greens, including some that Jere Gettle found on his travels in Thailand. Here, a blend of mild bok choy with spicy mustard greens and oniony Chinese chives fills puffy, savory buns.
Creamy Swiss Chard with Crisp Bread Crumbs
Maria Helm Sinskey claims that a rich gratin topped with cheesy bread crumbs is the only way her children, Ella, 8, and Lexi, 6, will eat Swiss chard. "I've learned that a little cream and cheese gets my kids to finish their vegetables," she says.
Crispy Swiss Chard Cakes with Mascarpone-Creamed Spinach
This recipe is based on a Japanese pressed spinach dish called gomae that is usually served cold. Douglas Keane says the trick to making perfect Swiss chard cakes is to press them long and hard enough to squeeze out any excess moisture. That keeps the bread-crumb crust crunchy and concentrates the chard flavor.
Braised Greens with Tomatoes
Lightly seasoned with just a handful of ingredients, this recipe chockfull of nutrients is both quick and healthy.
Spicy Braised Escarole
Andrew Carmellini prepares this dish with homemade bread crumbs and hard-to-find Sicilian oregano. At home, top spicy greens with crispy panko (packaged Japanese bread crumbs) and a touch of supermarket oregano.
Sautéed Rainbow Chard with Garlic and Lemon
For a gorgeous, relatively light Christmas side dish, Fabio Trabocchi turns to rainbow chard, which has crisp-tender stalks in an array of bright yellows, pinks and reds. Plain green Swiss chard is delicious here too.
Veal Stew with Spring Greens
This lemony stew has a delicious mix of spinach, sorrel, watercress, romaine and herbs.
Swiss Chard with Smoked Bacon and Jalapeño Vinegar
Stewed greens, often slow-cooked with bits of smoky bacon, are ubiquitous in the South. Here, Bobby Flay gives mild Swiss chard an irresistibly spicy flavor by pairing it with a side of vinegared jalapeños.
Calabrese Mustard Greens
Just a little red wine vinegar transforms this otherwise familiar bowl of garlicky greens.
Collard Greens, Blue Potato and Bacon Salad
Kale isn't the only green that's delicious raw: The thinly sliced collard greens in this salad are a delicious vehicle for all the goodies tossed with them, including roasted blue potatoes, bacon, crumbled Stilton cheese, toasted walnuts and hard-boiled quail eggs. Hard-boiled chicken eggs that are cut into smaller pieces would be a fine substitute.
Sautéed Collards and Cabbage with Gremolata
These crunchy sauteed greens from TV chef Carla Hall get big flavor from garlic, lemon and crushed red pepper.
Brazilian Collard Greens
If you think collards need to cook a long time to be tender, think again. Slice the greens paper thin and they'll be ready in just minutes.