This is a basic way to prepare sautéed chard, kale, or collard greens — the classic olive oil and garlic sauté. Sometimes simple is best; this is definitely true when it comes to something as good as leafy greens! more→
As everyone knows, greens are good for you, and with its high calcium content, kale is a standout. In this stew, the deep greens contrasted with the yellow of the squash and the orange of the sweet potato, makes this an attractive and nourishing dish for the autumn harvest. more→
Chard is a beloved kitchen-garden vegetable in Italian cuisine, from which this pasta dish is inspired. Combined with beans and fresh tomatoes, this stick-to-your-ribs late summer pasta dish will satisfy the heartiest of appetites. A big salad and fruity dessert complete the meal. more→
This delicious combination of chickpeas and mustard greens, richly flavored with fits into the category of warm dinner salads, but you could use it as a side dish for up to four people. Recipe and photo courtesy of Susan Voisin, reprinted from FatFree Vegan Kitchen by permission.
Napa cabbage combines nicely with darker leafy greens, adding a lighter texture and flavor as well as visual interest. This dish comes very close to being downright addictive. It’s an amped-up variation of Stir-Fried Chard with Napa Cabbage from Wild About Greens,* with tofu added, and the flexibility of using whichever kinds of greens are most abundant in your garden or at the farm market. Serve with (or over) a simple noodle or grain dish and a bright, colorful salad. more→
Gremolata is a mess of chopped herbs, lemon zest, olive oil, breadcrumbs or nuts, with a nubbly texture somewhere between a relish and sauce. Here it’s tossed with nutrient-rich kale, celery and whole wheat angel hair for a summer dish bright with flavor, color and crunch. Recipe and photo by Ellen Kanner. more→
This quick and nourishing year-round pasta recipe calls for chard, kale, or spinach, but you can use a combination or even substitute broccoli rabe or mustard greens. My personal favorite in this dish is chard, as it’s so good in the Italian-style trio of pasta with greens and legumes. Just add a colorful salad and you’ve got a meal. Recipe from Wild About Greens* by Nava Atlas.
The trick to this pretty stir-fry is to stop the stir-fry process just shy of when you think you need to, so that both the cabbage and kale retain their bright colors. Keep the recipe really simple, as in the basic recipe, or vary it with the additions suggested following the instructions. From Wild About Greens by Nava Atlas. Photo by Susan Voisin, FatFree Vegan Kitchen. more→
If you want an easy way to add some greens to your holiday table, this salad is for you. My Grandpa used to make cranberry bread for Thanksgiving, and this is basically that — in salad form. Cranberries, walnuts, orange, all mixed together … it’s like the holidays in a bowl! This makes a moderate amount as everyday fare, so if you’d like a larger portion to serve at a vegan holiday meal, the recipe doubles or triples easily. Originally posted at and reprinted from Esther at A,B,C,Vegan. Photos by Rachael Braun. more→
Both nourishing and sublimely satisfying, this thick soup incorporates fall’s first sweet potatoes with seasonal greens. Red lentils, which cook to a warm golden color, are available in natural food stores and ethnic groceries. Adapted from Vegan Soups and Hearty Stews for All Seasons. more→
Here’s a warming dish of all-season veggies, including plenty of greens. This quick, hearty dish can be served over grains, pasta, or polenta. Though I favor chard in this dish, there’s no reason not to try it with other greens, such as those listed under variations, or any others you may have on hand. Adapted from Wild About Greens. Photo by Hannah Kaminsky, from her review on BitterSweet. more→
Combine any combination of tender young leafy greens for this dish: kale, beet, mustard, dandelion, turnip, spinach, chard, radicchio, arugula, endive, escarole, and others. Some supermarkets now carry a “braising mixture” that’s perfect. Experiment with different oils, vinegars and mustards to modulate the flavor. Contributed by Susan Jane Cheney.