Spinach

Savory, herby, and oh so green, this savory pancake is a winner for breakfast, lunch, or dinner.

Calling all dill lovers to this extra-herbaceous take on classic Greek spanakorizo.

The pasta cooks directly in the tomato-rich broth, which means it absorbs every bit of umami—and you have one fewer pot to wash.

This is everything we want in a hearty, cozy meal: Tender yogurt-marinated chicken in an aromatic tomato curry, lots of caramelized onion, and fluffy Swiss chard rice.

Pantry MVPs—canned chickpeas, mixed giardiniera, and pickled cherry peppers—mix and mingle with the freezer VIP—frozen spinach—for a satisfyingly spicy weeknight dish.

This spinach-packed dal is the lifesaving dinner for nights when we’re strapped for time but still crave something deeply cozy.

This 5-ingredient rice porridge is pure cold-weather comfort in a bowl. (Did we mention it’s cheesy? It’s cheesy.)

Carrots and chickpeas rise to stardom with the help of a bright, herb-spiked cashew cream and added crunch from toasty almonds.

Spicy, creamy silken tofu with all of the crunchy toppings your heart desires.

Hot yogurt soup? Yes, hot yogurt soup. It’s creamy, savory comfort in a bowl.

Give wilty greens a new lease on life by blanching and blitzing them into the ultrasmooth, ultragreen base of a simple bowl of beans.

Hetal Vasavada’s approach to the unleavened Gujarati spiced flatbread ensures a soft, supple dough every time.

Chiles, beans, and aggressive use of your spice cabinet come together for a chili that’s perfect for the in-between season.

An equally simple and stellar dish, callaloo has variations across the Caribbean and its diaspora. This version from Brigid Washington subs collards and spinach for harder to find taro leaves.

Silky and comforting yet light and spring-y, this tortellini and spinach soup is the perfect winter-to-spring meal.

This cream of broccoli soup (without the cream) gives the classic a run for its money.

The most impressive appetizer to “casually” pull out of the oven when your friends come over (and it also happens to make a nice Thanksgiving snack for while the turkey rests—just sayin').

This versatile condiment takes a page from Paula Wolfert’s original version in her book, The Slow Mediterranean Kitchen, in which a surplus of greens gets cooked down to a deeply savory jammy consistency.

This shakshuka-inspired dish is green because it forgoes the traditional tomatoes and red peppers for spinach and kale.

With leeks, fennel, sugar snap peas, and English peas, this soup is perfect for ushering in spring.