36 Fresh Leafy Greens Recipes for Making the Most of Every Bunch Whether you’re cooking with collards, kale, spinach, or chard, let your leafy greens shine in these deeply satisfying dishes. By Molly McArdle Molly McArdle Molly McArdle is Food & Wine's Updates Editor. She has written and edited stories about food, wine, culture, place, and technology for more than 15 years. Her work has appeared in Travel + Leisure, GQ, Esquire, Oxford American, The Believer, Bookforum, and many more. Food & Wine's Editorial Guidelines Published on August 25, 2026 Add Us On SAVE ALL RECIPES NEW! Save as a collection on MyRecipes Close Credit: Greg DuPree / Food Styling by Chelsea Zimmer / Prop Styling by Julia Bayless 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 leafy greens as good for you as they are good to eat. This collection of recipes uses smart techniques — from massaging sturdy collards to gently braising chard and kale — that highlight the leaves’ 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 and Greek spanakopita. Whatever you choose, these dishes make leafy greens an easy, reliable choice. Love these recipes? Join MyRecipes — your personal home for recipes — to easily save and organize your favorites, plus thousands more, in one convenient place. 01 of 36 Creamy Kale Pasta Victor Protasio / Food Styling by Julian Hensarling / Prop Styling by Prissy Montiel Silky and vivid, this green pasta sauce gets its creamy texture and vibrant color from pureed blanched lacinato kale, sautéed leeks, and garlic. Blanching helps the kale retain its bright hue while tenderizing the leaves so they blend smoothly. Sweet, savory leeks temper the kale’s earthiness, while Parmesan cheese and heavy cream add richness, and fresh lemon juice provides balance. Get the Recipe Save 02 of 36 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. Get the Recipe Save 03 of 36 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. Get the Recipe Save 04 of 36 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. Get the Recipe Save 05 of 36 Yu Choy with Garlic Sauce Greg DuPree / Food Styling by Chelsea Zimmer / Prop Styling by Julia Bayless Yu choy is a leafy green with tender stalks and a delicate flavor reminiscent of both asparagus and spinach. In this recipe, it’s coated in a savory dressing of oyster sauce, toasted sesame oil, and rice vinegar. Garlic, ginger, and Fresno chile bring fresh, punchy heat that complements the sesame oil’s nutty richness. Get the Recipe Save 06 of 36 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. Get the Recipe Save 07 of 36 Zuppa Toscana Food & Wine / Photo by Will Dickey / Food Styling by Emily Nabors Hall / Prop Styling by Priscilla Montiel This take on the popular Olive Garden soup is full of Italian sausage, potatoes, kale, and creamy broth. This version uses thoughtful techniques to build greater depth and balance without complicating the preparation. Get the Recipe Save 08 of 36 Tegliata di Biete (Swiss Chard Torte with Raisins and Pine Nuts) Kelsey Hansen / Food Styling by Lauren McAnelly / Prop Styling by Joseph Wanek When you have an abundance of Swiss chard, Marcella Hazan’s rustic torte puts it to excellent use. Mildly sweet chard is paired with plump golden raisins, whose fruity sweetness brings contrast to the leafy greens. The result is a simple, flavorful preparation that offers an unexpected way to showcase Swiss chard. Get the Recipe Save 09 of 36 Vegan Collard Greens Lauren Vied Allen 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. Get the Recipe Save 10 of 36 Green Pesto Pasta with Whipped Ricotta Greg DuPree / Food Styling by Chelsea Zimmer / Prop Styling by Julia Bayless A farmers market haul can easily leave you with more greens and herbs than you know what to do with, and this pasta puts them to good use. 2014 F&W Best New Chef Matthew Accarrino blends tender herbs with mixed greens, such as baby spinach or kale, into a vivid, versatile pesto. Briefly blanching the greens mellows their earthy flavor while helping preserve their vibrant color. Get the Recipe Save 11 of 36 Eggs Florentine Victor Protasio / Food Styling by Julian Hensarling / Prop Styling by Prissy Montiel Eggs Florentine is a brunch staple with roots traditionally linked to Catherine de’ Medici and the association between Florence and spinach dishes known as “à la Florentine.” A variation on eggs Benedict, it pairs poached eggs and toasted English muffins or other bread with sautéed spinach and silky hollandaise. The dish is straightforward to prepare, and careful timing helps ensure each component is ready at its best, particularly when cooking for a crowd. Get the Recipe Save 12 of 36 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. Get the Recipe Save 13 of 36 Warm Kale and White Bean Dip Food & Wine / Photo by Brie Goldman / Food Styling by Lauren McAnelly / Prop Styling by Addelyn Evans Creamy, cheesy, and served bubbling hot, this kale-filled bean dip makes a hearty snack for everything from casual gatherings to game day. Because the dip contains no wheat, pair it with gluten-free crackers when serving guests with gluten sensitivities. Get the Recipe Save 14 of 36 Obe Ata Poached Eggs Greg DuPree / Food Styling by Chelsea Zimmer / Prop Styling by Christina Daley Obe ata is an essential Nigerian sauce of tomatoes, peppers, onions, and chiles cooked down until deeply flavorful. It serves as the foundation for dishes ranging from jollof rice to stews with meat, fish, or vegetables; here, it provides a vibrant base for gently poached eggs that can be served at any time of day. For a heartier texture, swap the spinach for thinly sliced kale, Swiss chard, or collard greens, allowing an extra minute or two for them to soften. Get the Recipe Save 15 of 36 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. Get the Recipe Save 16 of 36 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. Get the Recipe Save 17 of 36 Italian Wedding Soup with Tiny Meatballs and Escarole Morgan Hunt Ward / Food Styling by Julian Hensarling / Prop Styling by Christina Daley This comforting soup combines bite-size pork meatballs, tiny pasta, and ribbons of pleasantly bitter escarole. Despite the name, Italian wedding soup isn’t traditionally associated with weddings; it comes from the Italian phrase minestra maritata, a reference to the harmonious pairing of meat and leafy greens. Inspired by a favorite from the family of Amy Racine, beverage director and partner at JF Restaurants in New York City, this version is especially well suited to a glass of white wine. Get the Recipe Save 18 of 36 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. Get the Recipe Save 19 of 36 Savory Spinach and Artichoke Bread Pudding Food & Wine / Photo by Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Christina Daley James Beard Award–winning chef and television star Emeril Lagasse reimagines classic stuffing with spinach, artichoke hearts, garlic, and onions in place of the usual celery and sage. Day-old bread soaks up a rich mixture of eggs, heavy cream, and milk, giving the stuffing a silky, custardy texture, while a full pound of Brie adds plenty of gooey richness. Get the Recipe Save 20 of 36 Braised Greens with Crispy Garlic and Miso Butter David Malosh 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. Get the Recipe Save 21 of 36 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. Get the Recipe Save 22 of 36 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. Get the Recipe Save 23 of 36 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. Get the Recipe Save 24 of 36 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. Get the Recipe Save 25 of 36 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. Get the Recipe Save 26 of 36 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 chuck roast marinated in molasses and soy sauce. The beef is then simmered with bright tomatoes, sweet carrots, and peppery mustard greens. Get the Recipe Save 27 of 36 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. Get the Recipe Save 28 of 36 Spinach Dip Hot Bread Jennifer Causey / Food Styling by Margaret 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. Get the Recipe Save 29 of 36 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. Get the Recipe Save 30 of 36 Porchetta with Cheesy Chard-and-Leek Stuffing Food & Wine / Photo by Greg DuPree / Food Styling by Margaret Monroe Dickey / Prop Styling by Julia Bayless A butterflied pork loin is dry-brined overnight with fennel seeds, rosemary, salt, and pepper; then filled with sautéed leeks, Swiss chard, and Parmesan cheese; and topped with bacon or pork belly. The quick-cooking roast needs just an hour in the oven, making it equally suited to a holiday feast or special-occasion dinner. Get the Recipe Save 31 of 36 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. Get the Recipe Save 32 of 36 Creamy Swiss Chard Gratin with Crispy Gnocchi Christopher Testani / Food Styling by Margaret Monroe Dickey / Prop Styling by Prissy Lee Inspired by creamed spinach, this rich Swiss chard gratin pairs earthy greens with buttery, toasted gnocchi. Gruyère and Parmigiano-Reggiano add nutty, salty depth to the creamy béchamel, while store-bought gnocchi keep preparation simple. Browning the gnocchi in butter before assembling the gratin gives the finished dish a satisfyingly crisp texture. Get the Recipe Save 33 of 36 Kimchi-Creamed Collard Greens Greg DuPree 2022 F&W Best New Chef Hugh Acheson brings a fresh perspective to Southern cooking with these collard greens, simmered with onion, bacon, chicken stock, vinegar, and sorghum until deeply savory. A spicy kimchi cream sauce adds tangy, funky heat to the classic side dish, reflecting Acheson’s belief that “a cuisine should never stop growing.” Get the Recipe Save 34 of 36 Crispy Salmon and Wilted Chard Con Poulos F&W’s Justin Chapple pairs crisp-skinned, pan-seared salmon with tender wilted Swiss chard in this quick 30-minute dinner. A tangy tarragon-Dijon vinaigrette ties everything together, seasoning both the earthy greens and rich salmon. Get the Recipe Save 35 of 36 Seared Scallops with Bacon-Braised Chard Chris Buck 2011 F&W Best New Chef and Top Chef winner Stephanie Izard sears scallops until they develop a crisp, golden crust, adding butter midway through cooking to encourage browning. She serves them over colorful chard enriched with bacon and butter. Get the Recipe Save 36 of 36 Spaghetti Pie with Wild Mushrooms and Spinach John Kernick 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. Get the Recipe Save Explore more: Food Ingredients Vegetables Greens Was this page helpful? Thanks for your feedback! Tell us why! Other Submit