Author: Gina Marie Miraglia Eriquez
Leftover rice and canned black beans makes this recipe quick and easy to throw together at the start the day.
Author: Darshana Thacker
Beans and greens are great on almost every carb: in tortillas as tacos, over rice, on flatbread. They're also good without any carb at all, served in a bowl as a side. But whenever skillet-fried toast...
Author: David Tamarkin
A great side, but also a nice vegetarian dinner when made with vegetable broth and served over rice.
Author: Molly Stevens
A classic Minestrone recipe.
Mustard-rubbed chicken legs get super-tender when braised in apple cider and white wine for this cozy fall dinner.
Author: Anna Stockwell
This pasta is so packed with vegetables and shrimp that it's a complete, satiating meal-despite using half the normal serving size of noodles.
Author: Anna Stockwell
Layering and baking sautéed garlicky greens, beans, and Parmesan on top of make-ahead Parmesan Polenta creates a super fast, pantry-friendly weeknight dinner that's sort of like a polenta pizza.
Author: Anna Stockwell
Kale Salad with Roasted Butternut Squash, Pomegranate, and Pumpkin Seeds
Author: Susan Spungen
Author: Frances Mayes
Nutty caraway adds a pop of flavor to this sweet combination of apples, beets, and carrots.
Author: Katherine Sacks
A crowd-pleasing sweet onion dressing, spicy-sweet roasted peanuts, and crunchy potato chips make this kale and cabbage salad one to beat.
Author: Sheldon Simeon
This rice bowl dinner is inspired by the Island Bowls that Chef Rawlston Williams serves at The Food Sermon in Crown Heights, Brooklyn. Originally from the Caribbean island nation of St. Vincent and the...
Author: Anna Stockwell
Author: Seamus Mullen
Feel-good food: New research shows the vitamin C in acorn squash may help boost your mood.
Author: Larraine Perri
Quicker, easier, and with more crispy topping per bite than your standard pasta casserole.
Author: Anna Stockwell
Enhance the flavor of store-bought chicken broth for a hearty soup packed with farro, white beans, kale, and plenty of lemon.
Author: Katherine Sacks
When you've got less than half an hour to get dinner on the table, a sausage sheet-pan dinner will always be there for you. With crispy mini potatoes and hearty greens that are roasted in a sweet-tart...
Author: Anna Stockwell
With a savory salad. Dress kale a day ahead; toss at the table.
Author: Zoe Singer
Steak kebabs, marinated in soy-ginger sauce, and served over a salad of bok choy, kale, and cucumbers.
Author: Alice Liveing
Author: Michael Lomonaco
Author: Roy Finamore
Author: Bon Appétit Test Kitchen
Dates and bananas naturally sweeten this wholesome breakfast smoothie.
Author: Carla Lalli Music
Vegetarian mains don't have to take an hour to prepare. Warm feta, crispy chickpeas, and wilted hearty greens become a fork-and-knife entrée in about 30 minutes.
Author: Chris Morocco
The ingredients of this classic Portuguese soup meld beautifully under pressure, so you only need water-no stock-to get a savory, rich broth.
Author: Mark Bittman
Author: Georgia Downard
Brussels sprouts and spinach leaves bulk up the nutrition in this Caesar salad, with crispy baked kale adding a nice bit of crunch.
Author: Donna Hay
A mixture of savory miso and nutty tahini adds a creamy richness to this filling vegetarian soup. A good dose of ginger and garlic, plus a few drops of hot chili oil, adds a punch of heat, making it the...
Author: Katherine Sacks
Don't have a cast-iron skillet? Cook the kale mixture in a stainless-steel one, then bake the strata in a 13x9" baking dish.
Author: Deb Perelman
Author: Melissa Roberts
Fancy enough for company but easy enough for a weeknight, this complete Italian-inspired meal is cooked on two baking sheets, making cleanup a breeze.
Author: Anna Stockwell
Pairing earthy, hardy leafy greens with cooling coconut milk, a hot chile, and spices gives this side dish a full range of bitter, sweet, and tingling flavors.
Author: Andy Baraghani
This flavor-packed holiday side feeds a crowd of 20 and takes care of both the stuffing and the sweet potatoes. If you don't like spicy dishes, omit (or reduce) the fresh chiles.
Author: Rick Martinez
Author: Andrea Albin
If you prefer white-meat chicken, use skinless, boneless breasts that have been cut in half crosswise.
Author: Alison Roman
When overlapping the phyllo over the filling in this recipe, work carefully but quickly so the phyllo doesn't dry out before baking.
Author: Anna Jones
Author: Molly Stevens
If you're planning to use the leftovers to make the fried rice with pork and kale , reserve 3/4 cup of this sautéed kale.
Brussels sprouts, apples, gouda, radishes, and hazelnuts turn this kale salad into something special enough to serve guests.
Author: Susan Spungen
Author: Dan Barber