Wilted Spinach and Bok Choy With Grapefruit and Sesame
Alex Lau
Spinach and bok choy cook in minutes, but you can use kale, Swiss chard, or any other hardy green with these seasonings and it will be equally good.
Buttery scallops pair with a verdant spinach purée for a restaurant-worthy dish.
Braising canned chickpeas in chicken stock and olive oil makes them unbelievably tender and buttery. This is worth the effort of peeling 40 cloves of garlic.
With crunchy cabbage, sweet mango, and ripe avocado, this salad will keep you full.
This vegetarian bowl is as colorful as it is hearty: brown rice and quinoa, roasted tofu and broccolini, avocado, cabbage slaw, and a turmeric-spiked dressing.
A mix of leafy greens turns extremely tender with the simplest treatment. Topped with crispy breadcrumbs, this is proof that boiled vegetables aren’t boring.
Store-bought dumplings, fresh tomatoes, butter, and soy sauce simmer away for dinner in a flash.
Matcha tints this refreshing noodle dish a delightful green hue—and imparts its characteristic grassy flavor.
This riff on the Italian classic comfort food gets its verdant color from kale two ways: blended into the base, and wilted among the pasts and white beans.