Spinach

This weekend brunch project is a springtime party showstopper.

Finally: an easy, cheesy, vegetarian(!) lasagna recipe that doesn't require you to dirty every pot and pan in your kitchen.

Serving this creamy, delicious dip in a bread bowl is not mandatory, but we highly recommended going for it.

A Healthyish take on classic creamed spinach

This gomae recipe has a simple soy-sesame dressing that makes it a versatile side dish for whatever else you’re cooking.

Molokhia, a braised chicken and greens dish popular in Lebanon and Egypt, inspired this riff on chicken soup.

The most flavorful, hearty, and warming meal you've ever made with (almost) exclusively pantry staples.

Our version of this dip (called borani esfanaaj in Iran) uses spinach, but it can be made with cooked beets or roasted eggplant, too.

Greens you can take on-the-go.

The origins of this recipe are incredibly simple—leftover rice with hot water, broth, or tea poured over. We started there, then kept going. All of the finishing touches (ginger, furikake, and nori) make this feel less like a snack and more like a balanced dish.

A heavy dose of spices and a splash of cream and yogurt turn potatoes into a samosa-like tart.

This herby veggie frittata works for breakfast, brunch, lunch, and dinner.

Golden raisins would also work nicely in this yogurt dip recipe instead of the dried apricots. You want a little sweet to play against the bite of the garlic and the brightness of the herbs.

Mature spinach has a stronger flavor than baby spinach and holds up better to this creamy dressing. 

To make this vegetarian, omit bacon and add 4 Tbsp. olive oil for browning mushrooms. 

If there is a lot of liquid in the pan when the spinach is done, drain it before adding the beans.

Make sure the leftover greens, especially if you’re using kale, are totally softened—you should be able to cut through them easily.

Blanching the spinach before blending helps this broccoli soup recipe retain a vibrant green color. Parsley would work in place of the cilantro.

Blanching the garlic neutralizes some of its bite, and the spinach lends an earthy base note. This goes great with our beer-braised brisket.

In this turkey-spinach meatballs recipe, you brown them under the broiler instead of in the pan. It’s faster, neater, and big-batch friendly.