Spinach is the most common of the dark leafy greens. It is quick cooking, full of iron and calcium, and is also delicious raw in salads. Find great ways to use spinach here.
Whether you have spring micro-greens from a specialty grower, arugula you've grown in your windowsill, or hearty winter greens like kale or collard greens, start with fresh-picked lettuces or greens.
Cooking greens range from the very tender and quick-cooking spinach to the hearty fibrous varieties of kale.
The sweet tang of blueberries is a lovely foil to the sharp tang of blue cheese.
Chickpeas, spinach, and canned tomatoes are gently stewed with onions, ginger, garlic, and spices to make a quick, nutritious one-dish dinner.
This Creamy Spinach Pasta is just a wee bit indulgent with a splash of cream in each serving and plenty of parmesan cheese, but it is also chock-full of spinach (or chard if you're feeling fancy) to keep you eating plenty of veggies.
This is my go-to dish for a quick, crowd-pleasing, nutritious one-dish dinner during the colder months.
Use whatever greens are in season--collards, chard, kale, beet, mustard, turnip, spinach--in this easy recipe for a refreshing and nutritious side dish.
This dish is quick, easy, nutritious, deliciously tempting, and works with greens of all sorts.
These greens are sweet from gently cooked onion and spicy from ground ginger and black pepper.
The key to delicious, flavorful sauteed spinach is to actually saute it - cook it quickly over very high heat.
Spinach and rice cooked in broth merge into more than the sum of the parts in this easy, nutritious side dish.
A blast of garlic and spicy chile make quick, tasty work of any cooking greens.
Spinach cooked with "popped" mustard seeds take on a slightly smoky aroma and a discernible nutty flavor.
