Leafy Greens

This easy dinner is inspired by gomen, an Ethiopian dish in which greens are flavored with an aromatic spiced butter. Breaded tofu is a delightful counterpoint.

Packed with greens, these boiled dumplings easily go vegetarian by switching out the ground pork for crumbled tofu.

Named for the famous 8th century Tang dynasty consort, Yang Guifei, this dish of juicy dark-meat chicken and peppers is sweet, sour, and just a little spicy.

Like chutney in India or salsa in Mexico, no one in South Africa prepares chakalaka, a spicy vegetable relish, the same way. Here is our version, full of vegetables and spices. Serve the chakalaka with bread, rice, grilled meats or fish, stews...anything.

These pan-fried dumplings are among the best selling items at Nom Wah Tea Parlor in New York City. The chicken gives the dumplings body, while the cabbage gives them volume.

Want showstopping presentation? Make homemade dumpling wrappers to stuff with a filling of spinach, hearty tofu, vermicelli, and fruity Sichuan peppercorns.

These pillowy biscuits are stuffed with spinach and cheese, but they work equally well with any other vegetable you care to throw at them. Swap the spinach for up to a cup of roasted squash, charred poblanos, or other cooked vegetable, and sub the Gruyère with any other cheese you like (if you choose a more intense cheese like feta or blue cheese, use ¾ cup instead of the full cup). 

Cauliflower and cabbage meet up in this soufflelike casserole that's both warm and comforting while feeling light and virtuous.

Cooking cabbage wedges until very tender is one of the easiest, most delicious things we can think of. If the spiced tomato broth has reduced to the point where the pan starts getting dry and dark before the cabbage is ready, just add a splash of water to loosen it and keep going.

This super-flexible, all-purpose salad turns cabbage into luscious tangles of crisp leaves generously coated in a rich and bright dressing.

Precooked, compact, and way more flavorful than store-bought frozen spinach, these portioned greens are ready to be thrown into soups and stews straight from the freezer or thawed in the fridge and tossed into omelets and pastas. Even simple side dishes of garlicky greens become infinitely faster when virtually all the prep work is done ahead of time.

This vegetable fritter recipe calls for onions, cabbage, potato, and carrot, but you can use any combination of vegetables you have.

This isn’t your average Caesar salad. Here, the chicken gets smothered in Caesar dressing then roasts until the garlic, anchovies, and mustard become deeply caramelized and flavorful.

These turmeric-spiced pumpkin falafels come together in a food processor, then roast in the oven to golden-brown perfection. A punchy carrot slaw keeps things bright.

This turkey-based Sloppy Joe-inspired sauce uses carrots and deeply caramelized onions to add a bit of sweetness. Adding eggs and garlicky spinach turns it into a meal.