leafy green

Sautéed Chicory recipe | Epicurious.com

chicory

olive oil

garlic cloves, finely chopped

red-pepper flakes

Spiced Chickpeas and Greens Frittata recipe | Epicurious.com

eggs

herbs

sour cream

red pepper flakes

kosher salt,

extra-virgin olive oil, divided

(15.5-oz.) cans chickpeas, rinsed,patted dry

curry powder

onion,

garlic cloves, 5 thinly sliced, 1 whole

hardy greens (such

mayonnaise

Farro Soup with Kale and Cannellini recipe | Epicurious.com

farro,

carrot,

celery,

garlic,

cannellini

(15 ounces) diced tomatoes, with liquid

salt, plus more to taste

kale (about 14 ounces)

basil

Parmesan cheese

pepper

Arugula Salad with Carrot and Yellow Pepper recipe | Epicurious.com

white-wine vinegar

arugula, course stems discarded and the leaves rinsed and spun dry

carrot

yellow bell pepper

Prosciutto with Persimmon, Pomegranate, and Arugula recipe | Epicurious.com

prosciutto (about 8 ounces)

pomegranate seeds

Fuyu persimmon, peeled, pitted,

baby arugula

pistachios, toasted

Pomegranate vinegar*

*Available at some supermarkets and

Greek Salad Pita Sandwiches recipe | Epicurious.com

red wine vinegar

plum or cherry tomatoes

cucumber

green bell pepper

red onion

radishes

Italian parsley

feta cheese (about 4 1/2 ounces)

8-inch-diameter whole wheat pita breads, halved

Garden Chopped Salad With Ranch Dressing Recipe | Epicurious.Com

romaine

diced (1/4 inch) red bell pepper

carrots

(1/4 inch) hothouse (seedless) cucumber

tomatoes

scallions (3 inches of green left on), thinly sliced

avocados

lime juice

Ranch Dressing

Salt and black pepper,

Spicy Pork And Mustard Green Soup Recipe | Epicurious.Com

pork

ginger

Sichuan peppercorns, crushed

cumin seeds, coarsely chopped

vegetable oil

Kosher salt, black pepper

chicken broth

mustard greens, torn (about 4 cups)

scallions, thinly sliced

soy sauce

fish sauce (such as nam pla

rice noodles

Escarole With Italian Sausage And White Beans Recipe | Epicurious.Com

sausages

onion

prosciutto (about 2 ounces)

garlic

red pepper

head escarole, chopped (about 10 cups)

dry white wine

chicken stock chicken broth

Parmesan cheese (optional)

This savory gluten-free vegetarian cross between a crepe and an omelet can be made in one pan, maximizing efficiency for a healthy weeknight meal.

Chickpea Pancake with Wilted Greens, Fennel, and Olives Recipe

plain whole-milk yogurt

lemon juice

honey

Kosher salt, freshly ground pepper

fennel bulb,

olives

cashew, almond, or hazelnut milk or water

chickpea flour

Seasoning mix of choice, optional (see note)

olive oil, divided

garlic cloves, thinly sliced

greens

lemon wedge

maitake or oyster mushrooms, torn into large pieces

tamari soy sauce

Sesame seeds (for serving)

This savory gluten-free vegetarian pancake recipe can be made in the same pan as the wilted greens, maximizing efficiency for a healthy weeknight meal.

Epicurious

Stir yogurt, lemon juice, oil, and honey in a small bowl to combine; season with salt and pepper.

Toss fennel, olives, oil, lemon juice, and honey in a medium bowl to combine; season with salt and pepper.

Whisk cashew milk into chickpea flour in a medium bowl. Let sit until slightly thickened, 12–15 minutes. Whisk in eggs; season with salt and pepper and seasoning mix of choice, if desired.

Meanwhile, heat 1 Tbsp. oil in a medium cast-iron or nonstick skillet over medium. Cook garlic, stirring occasionally, until golden, about 3 minutes. Add ginger and cook, stirring, just until fragrant, about 30 seconds. Add greens by the handful, tossing until wilted before adding more. Cook, tossing occasionally, until crisp-tender, about 5 minutes; season with salt, pepper, and a squeeze of lemon. Transfer to a plate.

Wipe out skillet and heat 1 Tbsp. oil in skillet over medium-high. Cook mushrooms, undisturbed, until deeply browned, about 3 minutes. Turn and cook, tossing occasionally, until other side is deeply browned, about 5 minutes. Season with tamari to taste. Transfer to a plate.

Wipe out skillet and heat remaining 1 Tbsp. oil in reserved skillet over medium-high. Pour in batter and cook, undisturbed, until bottom is deep golden brown, about 3 minutes. Turn and cook until light golden brown (edges will curl slightly), about 3 minutes.

Serve cromlet in skillet or transfer to a plate. Top with wilted greens, mushrooms, yogurt sauce, and fennel and olive salad. Sprinkle with sesame seeds.

Wilted radicchio and spinach are a nice match for spicy red pepper flakes and smoky, salty bacon. Treviso—with its not-too-tough (but also not-too-tender) leaves—is the best choice for this recipe if you can find it.

Penne with Radicchio, Spinach, and Bacon

garlic (with about 12 to 14 cloves)

penne

bacon (about 8 slices), cut crosswise into 1/3-inch-wide strips

large onion, chopped (about 2 cups)

(packed) coarsely torn Treviso, Chioggia,

(packed) baby spinach leaves, torn in half (about 10 ounces)

basil leaves, torn in half (about 10 ounces)

Preheat oven to 375°F. Cut off top 1/2 inch of garlic head, exposing cloves. Place garlic head, cut side up, on sheet of foil and drizzle with 1/2 teaspoon olive oil. Wrap garlic in foil. Roast until garlic is soft, about 40 minutes. Let stand until cool enough to handle. Squeeze garlic into small bowl.

Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Meanwhile, cook bacon strips and chopped onion in heavy large skillet over medium-high heat until golden brown, stirring occasionally, about 12 minutes. Add chicken broth, remaining 5 1/2 teaspoons olive oil, and roasted garlic. Bring mixture to simmer, stirring occasionally. Add radicchio, spinach, and basil and stir to combine. Simmer just until radicchio and spinach wilt, about 1 minute.

Drain pasta and return to same pot. Add radicchio-spinach mixture to pasta. Add 1 cup grated Parmesan cheese and crushed red pepper; toss to coat. Season pasta to taste with salt and pepper and serve, passing additional Parmesan cheese alongside.

In this main-course salad recipe, cheese is melted over bitter greens for a warm, fresh, and surprising dinner.

Arugula and Radicchio Salad with Melted Cheese Recipe

salt and pepper

radicchio (3/4

arugula

Crucolo, provolone, Taleggio,

hazelnuts

Saba vinegar,

Baking a salad might make you nervous, but a quick moment in the oven will only wilt the greens slightly and yet melt the cheese so that it cloaks the greens nicely.

Whisk the red wine vinegar with 1/4 cup olive oil in a large bowl and season generously with salt and pepper. Add the radicchio and arugula and toss to coat them nicely. Taste and adjust the seasoning.

Pile the salad on ovenproof plates or an ovenproof platter and top with the cheese. Broil the salad just until the cheese is melted, about 1 minute. Sprinkle the toasted hazelnuts on top and finish with a drizzle of saba. Serve right away.

The pressure-cooked combination of sweet, smoky, and hot and the freshness of the greens is delicious any time of the year.

Black-Eyed Peas and Greens Recipe for the Instant Pot or Pressure Cooker

(149 g) diced red pepper

jalapeño

tsp (4 g) smoked paprika

1–2 tsp (3–5 g) chili powder

dates, finely chopped

(15-oz [425-g]) can fire-roasted tomatoes with green chiles

(32 g) chopped greens (such

Salt

Hot sauce

Don’t just reserve black-eyed peas for New Year’s luck. The combination of sweet, smoky and hot and the freshness of the greens is delicious any time of the year. This recipe is from my friend, Jill Nussinow, or as you may know her, the Veggie Queen.

For the sauté, use the sauté setting over normal, or medium heat, and heat the oil (if using). Add the onion and sauté until transparent, 5 minutes. Then add the garlic and peppers and sauté for a minute more.

For the first pressure cook, add the smoked paprika, chili powder and black-eyed peas and stir. Add the dates and water but do not stir. Put the lid on the Instant Pot and cook at high pressure for 3 minutes. Let the pressure release naturally.

For the second pressure cook, open the lid carefully. Add the tomatoes and greens. Return to high pressure for 1 more minute, then turn the valve to release manually. Add salt to taste.

To serve, you can add as much hot sauce as you want to the pot or pass it at the table so diners can add it themselves.

A Greek Salad is a terrific accompaniment for kebabs.

Greek Salad

tomatoes, seeded, diced (about 2 cups)

cucumber (from about 1 large)

red bell pepper (from about 1 large)

kalamata olives

oregano

feta cheese (about 2 ounces)

Toss first 9 ingredients in medium bowl to blend. Gently mix in cheese. Season with salt and pepper. (Can be made 2 hours ahead. Let stand at room temperature.)

Anytime you're craving deep nourishment or need inspiration for an overload of spinach or mustard greens from your CSA, turn to the legendary Julie Sahni's Sarsoon ka Saag and dinner can be little more than ultra-comforting greens, and lots of them. As Julie wrote of this dish in Classic Indian Vegetarian and Grain Cooking, “Every community in the world has a basic food that it refers to as soul food. For the Punjabi Sikhs of Amritsar, the home of the Golden Temple, it is mustard greens cooked to a velvety puree and laced with ginger shreds, garlic slivers, and sweet creamy butter. This heavenly dish is eaten with a corn bread. If children were introduced to such tastefully prepared greens as these, we probably would never need Popeye! The classic recipe for this dish calls for a mixture of mustard greens and a green called bathua, which acts as a binder for the sauce in addition to lending a marvelous flavor. Bathua is slightly hard to find; therefore you may substitute spinach in its place.” A few more tips: The amount of water you’ll need will vary depending on the greens you use, and which ones are fresh, frozen, or dried. So that you don’t end up trying to reduce a soupy puree in the end, Julie suggests holding back some of the water and adding it only as needed to keep the greens covered. Traditionally, this puree is made with a wooden tool called a mathani that gently crushes and blends the greens but leaves them with some texture, which makes it easy to scoop up with makkai ki roti, a cornmeal-based flatbread, as you see here. When Julie wrote this recipe in 1985, she called for modern conveniences like a food processor or blender, and cautions only that the puree not be blended so much that it becomes airy and foamy, which will lead to it separating. Recipe adapted very slightly from Classic Indian Vegetarian and Grain Cooking (William Morrow and Company, December 1985). This post contains products independently chosen (and loved) by our editors and writers. As an Amazon Associate, Food52 earns an affiliate commission on qualifying purchases of the products we link to.Hear more about this recipe from Julie herself on our podcast The Genius Recipe Tapes.

Sarsoon ka Saag (Fragrant Butter-Laced Pureed Mustard Greens) From Julie Sahni

mustard greens (before trimming), mustard greens

spinach greens (before trimming),

fenugreek leaves

flour

hot green chilies, chopped

water

sweet green pepper, seeded and chopped

cornstarch

salt,

usli ghee or sweet butter

Snip the stems off the tender leaves of both the mustard and spinach greens. For more mature spinach leaves, fold the leaf vertically along the stem and with one hand pull away the stem, including the portion attached to the leaf’s underside.

Rinse the mustard, spinach, and fenugreek in several changes of water until all the sand has been washed away. Chop the greens coarsely.

Put the corn flour, chilies, asafetida, and 2 ½ cups water in a deep pot and bring to a boil. Add the chopped greens, or, if you are using frozen and dried greens, add them now. Add the green pepper and cook, stirring, until the greens have wilted and the liquid comes to a boil. lower the heat and cook at a low simmer, covered, for 1 hour, or until the greens are thoroughly cooked. When the greens are slightly cool, puree them in batches, using a blender or food processor, until smooth and creamy.

Return the puree to the same pot, add the cornstarch mixture, and cook over low heat until thickened and smooth (6-10 minutes). Add salt to taste, and keep the puree on a low simmer while you make the spice-perfumed butter.

Heat the ghee or butter in a small frying pan until hot. Reduce the heat to medium-low and add the ginger and garlic and let cook, sizzling, for 3 minutes or until the seasonings begin to brown. Turn off the heat.

Transfer the puree to a large shallow serving dish and gently pour the butte with the ginger and garlic over it. Stir it just a few times to lace the puree with butter in streaks.

Top 15 leafy green recipes from across the web

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Top 15 leafy green recipes from across the web

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Top Tags

Sautéed Chicory recipe | Epicurious...

Spiced Chickpeas and Greens Frittat...

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Arugula Salad with Carrot and Yello...

Prosciutto with Persimmon, Pomegran...

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The most viewed leafy green recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine