Leafy Greens

A simple pie with a biscuit-like, no-roll crust that is incredibly versatile.

A vegetarian pasta dinner that's full of so much fresh arugula, it almost feels like eating a salad. In a good way.

In this dish, you’ll sauté mushrooms and bacon until they become crispy. You’ll use bacon fat to sear the cabbage before tossing in an egg, Parmesan, and pasta.

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.

These easy omelets are great for breakfasts on the go. Wrap a couple in some parchment paper and enjoy on the road or at your desk; they can be eaten with your hands!

This soup uses refried beans as a thickener, so the resulting soup is very thick and rich without having to cook all day. Since I almost always have some leftover smashed pinto beans in my refrigerator, I decided to incorporate them into my version of this delicious soup.

This take on the retro classic is a fun way to start a holiday dinner party. The recipe makes more Louie dressing than you think you might need—but that's a good thing.

This Caesar salad–update makes more vinaigrette than you’ll need, and that’s not an accident. Once you taste it, you’ll want a jarful in your fridge at all times.

Finishing these collard greens with vinegar means they tend to be on the acidic side. If you like yours sweeter, add less vinegar and up the sugar.

Roasting beets over high heat yields charred skin—a nice balance with the sweet flesh.

When I made this recipe for the first time, I had it in the oven 4 minutes after starting the process, and I sort of looked around my kitchen, startled, thinking, What just happened? If anything could logically be described as “impossibly easy,” this would be it. If you’ve never experienced crispy kale, you are in for a serious treat. It’s a great snack on its own, but sooooo perfect with the tender salmon. This dinner is a keeper, man!

This sweet-sharp vinaigrette pairs well with the bitter chicories, but feel free to use another sturdy green if you like.

Thinly sliced squash and kale (plus plenty of ricotta cheese) combine in a lasagna-like casserole that's perfect for a hearty winter dinner.