Leafy greens are among the most versatile ingredients in the kitchen, equally at home in long-simmered pots, quick weeknight sautés, and vibrant raw salads. They’re also famously nutrient dense, making them as good for you as they are good to eat. This collection of recipes utilizes smart techniques — from massaging sturdy collards to gently braising chard and kale — that highlight their textures and flavors. You’ll find inventive mains where the greens are the star of the meal, comforting sides like creamed spinach, and classic recipes from specific traditions, such as Southern braised collard greens or Greek spanakopita. Whatever you choose, these dishes make leafy greens an easy, reliable choice.
A Proper Pot of Greens
Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Julia Bayless
Simmer collards low and slow with bacon, vinegar, and a touch of brown sugar until tender and silky. The end result is savory and gently sweet — and yields plenty of potlikker for sopping.
Collard Greens Salad with Mustard Vinaigrette
Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Julia Bayless
This crisp, raw collards salad leans on a punchy mustard vinaigrette to soften the greens and brighten every bite. The collards are first thinly sliced and massaged, then tossed with tart cherries, Manchego cheese, and quick candied almonds for a bold, hearty side salad or main.
Braised Collard Greens
Food & Wine / Photo by Jennifer Causey / Food styling by Jennifer Wendorf / Prop styling by Claire Spollen
Chef Mary Hoover keeps things classic with a straightforward braise that turns sturdy collards tender. A final splash of vinegar gives some lift to the earthy greens.
Vegan Collard Greens
A meat-free spin on Southern-style greens, this version coaxes depth from aromatics and a long, gentle simmer. The result is supple collards with bright, balanced seasoning — no pork required.
Clams with Kale and Chouriço on Toasts
Victor Protasio / Food Styling by Emily Nabors Hall / Prop Styling by Christina Daley
Pile garlicky littlenecks, smoky Portuguese chouriço, and tender kale over sturdy toast for a briny, spicy, satisfying bite.
Creamed Spinach
Food & Wine / Photo by Jason Donnelly / Food Styling by Holly Dreesman / Prop Styling by Addelyn Evans
Chef David Walzog’s steakhouse-style creamed spinach is lush, glossy, and shot through with gentle spice, delivering that perfect spoonable texture. Readers say it’s one of the best creamed spinach recipes they’ve found.
Madeira-Braised Swiss Chard with Garam Masala, Sultanas, and Toasted Almonds
Victor Protasio / Food Styling by Torie Cox / Prop Styling by Thom Driver
In this recipe from cookbook author Andrea Slonecker, Swiss chard cooks down into tender, silky ribbons when braised with fruity Madeira and warm garam masala, sultanas, and toasted almonds. Serve with bread to sop up the flavorful cooking liquid.
Gingery Creamed Kale and Cabbage
Greg Dupree / Food Styling by Margaret Monroe Dickey / Prop Styling by Christina Daley
Chef Marcus Samuelsson folds cream and fresh ginger into a quick braise of kale and cabbage, yielding a silky side with lively heat. It’s on the table in just 35 minutes.
Braised Greens with Crispy Garlic and Miso Butter
This umami-packed pan of greens from F&W’s Justin Chapple gets finished with miso butter and a flurry of crunchy fried garlic, so every forkful is salty, savory, and crisp.
Spanakopita Pie
Food & Wine / Photo by Jen Causey / Food Styling by Chelsea Zimmer / Prop Styling by Lydia Purcell
All the best parts of spanakopita — spinach, feta, herbs, and shatter-crisp phyllo — bake into one impressive slab that slices cleanly for serving. It’s crowd-pleasing, make-ahead friendly, and excellent warm or at room temperature.
Swiss Chard Frittata
Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Claire Spollen
2007 F&W Best New Chef April Bloomfield folds Swiss chard alongside mint and Greek yogurt to make a basic vegetarian frittata even better.
Sweet Potato and Kale Soup
Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Claire Spollen
1995 F&W Best New Chefs Anne Quatrano and Clifford Harrison offer up an ideal cold-weather soup. They build a deeply savory broth with aromatics, sage, and a Parmesan rind, then add sweet potatoes, kale, and crisp bacon for a bowl that’s hearty and satisfying.
Beef Stew with Mustard Greens
Victor Protasio / Food Styling by Torie Cox / Prop Styling by Mat Gibilisco
This cinnamon-scented one-pot stew starts with molasses-soy marinated chuck roast, which is then simmered with bright tomatoes, sweet carrots, and peppery mustard greens.
Kale Salad with Shaved Brussels Sprouts
Greg DuPree / Food Styling by Chelsea Zimmer / Prop Styling by Christina Daley
Toss kale and shaved brussels sprouts with a zesty lemon vinaigrette, crisp Honeycrisp apples, and toasted pecans for a bright, crunchy salad that’s ready in minutes.
Kale Salad with Ricotta Salata, Pine Nuts, and Anchovies
Kelsey Hansen / Food Styling by Holly Dreesman / Prop Styling by Lexi Juhl
1990 F&W Best New Chef Nancy Silverton layers dressed kale with ricotta salata, toasted pine nuts, and marinated white anchovies so each bite lands salty, creamy, and nutty.
Spinach Dip Hot Bread
Jennifer Causey / Food Styling by Margret Monroe Dickey / Prop Styling by Christina Daley
Built for pulling apart at the table, this appetizer from Mr. Digby’s in San Francisco via chef Michael Ocampo stuffs a scored sourdough boule with a molten spinach-Parmesan mixture and a hint of Calabrian chile for heat. It bakes until the loaf is toasty and gooey.
Braised Spinach in Coconut Milk
Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Audrey Davis
Braise chard and spinach in coconut milk, then top the greens with tart, crunchy pickled chard stems to create a dish with gentle spice and delicious textural contrast.
Green Salad with Heirloom Tomato Vinaigrette
Christopher Testani / Food Styling by Chelsea Zimmer / Prop Styling by Claire Spollen
Writer Rebekah Peppler juices ripe heirloom tomatoes right into the dressing, giving seasonal dimension to a plush Dijon, shallot, and honey vinaigrette. Tossed with tender greens, it’s simple and delicious.
Spring Minestrone with Grated Egg Pasta
Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Claire Spollen
F&W’s Justin Chapple offers a brothy, Parm-rind-boosted minestrone that’s packed with asparagus, peas, sugar snaps, and dill. The soup is finished with tender grated-egg pasta.
Caldo Verde (Portuguese Potato and Kale Soup with Sausage)
Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Julia Bayless
Build this Portuguese classic with linguiça, potatoes, and ribbons of kale, letting the broth turn just starchy enough to feel plush. It’s hearty, pleasantly smoky, and great for weeknights.
Spaghetti Pie with Wild Mushrooms and Spinach
A tangle of pasta, mushrooms, and spinach bakes into a golden-edged pie that was inspired by a dish Gail Simmons first encountered on a trip to New Zealand: spaghetti sandwiches.
