Measure advertising performance. Measure content performance. Understand audiences through statistics or combinations of data from different sources. Develop and improve services. Use limited data to select content. List of Partners vendors. Recipes Fruits and Vegetables Vegetables. Adapted from Epicurious.

Add-ons Pantry Staples. Add-ons Add-On Produce. Heads up! You're viewing this page without Javascript enabled, so some of parts of this site may not work properly. Fresh basil and pears team up for a winning combo of sweet fruit and herbal notes in this bright, crisp salad.

Puntarelle is a crisp, spiky Italian green related to chicory. If not, escarole is a great substitute. Light, creamy, warm, and slightly-sweet egg-based dressing is the perfect companion to zesty watercress.

For this recipe, the greens taste best if sautéed just before serving, but you can cook the bacon and stems ahead; leave the pan on an unlit burner 'til go time. Some green vegetable recipes work just as well as main dishes as sides or apps, like this charred kale and Halloumi combo.

Photo by Joseph De Leo, Food Styling by Anna Stockwell. Get This Recipe. Photo by Chelsea Kyle, Food Styling by Simon Andrews. Photo by Joseph De Leo, Food Styling by Kaitlin Wayne. Photo by Joseph De Leo, Food Styling by Micah Marie Morton.

Photo by Marcus Nilsson, Prop Styling by Kalen Kaminski, Food Styling by Rebecca Jurkevich. Photo by Chelsea Kyle, Prop Styling by Nathaniel James, Food Styling by Laura Rege. Photo by Laura Murray, Food Styling by Susie Theodorou. Photo by Chelsea Kyle, Food Styling by Anna Stockwell. Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by Dana Bonagura.

Photo by Laura Murray, Food Styling by Pearl Jones. Photo by Chelsea Kyle, Food Styling by Ali Nardi. This recipe calls for potatoes, but it would be just as good with any leftover cooked veggies. Photo by Chelsea Kyle, Food Styling by Olivia Mack Anderson.

Ed Anderson. Photo by Chelsie Craig, Food Styling by Alison Attenborough. Photo by Kevin J. Photo by Kristin Teig. Photo by Mackenzie Kelley. This dish is a great way to get more spinach in your meal rotation. Photo by Diana Kuan. Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by Anna Stockwell.

Photo by Con Poulos. Photo by Andrea Bemis. Photo by Alex Lau, Prop Styling by Kalen Kaminski, Food Styling by Sue Li. Photo by Melina Hammer. Photo by Chelsea Kyle, Prop Styling by Alex Brannian, Food Styling by Anna Hampton. Photo by Alex Lau, Prop Styling by Beatrice Chastka, Food Styling by Lillian Chou.

This nutty dip is packed with greens—serve with toasted flatbread and dig in. Photo by SANG AN. Photo by Chelsea Kyle, Food Styling by Katherine Sacks. Photo by Laura Dart and A. Photo by Laura Murray. Photo by Chris Court and William Meppem. donna hay magazine, photography by William Meppem.

Photo by Bobbi Lin. Photo by Chelsea Kyle, Prop Styling by Sophie Strangio, Food Styling by Olivia Mack Anderson. Nicole Franzen. Marcus Nilsson. Photo by Nicole Franzen. Add interest to sautéed kale with sweet potatoes and a bright sesame-sumac-thyme spice mix.

David Cicconifood styling by Rhoda Boone. Buttery pine nuts and salty Parmesan help balance out the natural bitterness of broccoli rabe. Ditte Isager. Photo by Joseph De Leo, Food Styling by Erika Joyce. Forget croutons: crispy kale adds all the satisfying crunch you need to Caesar salad.

Photo by Maren Caruso. Photo by Christina Holmes. Photo by Alex Lau. Photo by Alice Gao, Prop Styling by Alex Brannian, Food Styling by Diana Yen. photo by William Abranowicz.

via Nirvana Cakery Chicken Skewers With Dandelion Pesto Tart, savory, and bitter in a good way, dandelion pesto is a flavorful way to get your greens. It does a mean job of jazzing up some plain grilled chicken skewers too. via Ocean View Kitchen Stir-Fried Dandelion Greens and Potatoes Dandelion greens keep a dish of stir fried potatoes tasting light in this recipe.

via PhilosKitchen. Design Food Pop Culture Style DIY Classes More. Sign In Sign Up. Looking for sweet cookie recipes , the latest fashion trends and inspo , or a way to up your calligraphy game? Inspiration delivered to your inbox Subscribe to our newsletter. Sign Up. Home Healthy Eating. Justina Huddleston.

Justina Huddleston is a food writer living in Los Angeles. When she's not busy writing, she spends her time in the kitchen creating both virtuous and decidedly junky vegan food. Buffalo chickpea pizza, anyone?

She's also been known to eat a plain block of tofu or beans straight out of the can for lunch, but somehow those culinary adventures don't make it to her Instagram. You can follow Justina on Twitter or see what's cooking in her kitchen on her blog, A Life of Little Pleasures.

Full Bio. via Spice the Plate. BBQ Black Eyed Pea Collard Rolls This fusion of cabbage rolls with black eyed peas and collard greens is a fun twist on dinner.

via Vanilla and Bean. Beet Green Quiche and Whole Wheat Tart Cheesy quiches taste indulgent, but this one is full of good-for-you ingredients too. via Three Little Halves. via Reclaiming Yesterday.

Thai-Style Stiry-Fried Greens With Coconut Milk Creamy coconut milk makes Swiss chard silky and tender, while aromatics like ginger, garlic , shallots, and peppers keep the dish from feeling too heavy. via Baked Ambrosia.

Simple Stewed Pinto Beans and Collard Greens Sometimes a simple meal is best. via The Full Helping.

Garlicky Greens With Vegan Parmesan Farro Risotto Farro risotto is almost easier to make than its arborio rice counterpart, and in this recipe it gets just as creamy thanks to cashew puree. via Blissful Basil. Pork, Beans, Chicken, and Greens It turns out beans, greens, and chicken can taste like a five-star meal once a little bacon enters the picture.

These stuffed buns start with a sour cream dough, then put frozen veggies toward the hearty filling. Classic Caesar Salad. A great Caesar salad recipe like this one gets its swagger from cold and crisp greens, a creamy and briny dressing, and freshly made croutons. Pumpernickel Panzanella.

Swap tomatoes for citrus in this wintery twist on the classic Italian bread salad. Mostly Chard Tiny Pasta Salad. Swiss chard, bitsy ditalini, salty feta, toasted pistachios, and sage take your average pasta salad into winter territory.

Sheet-Pan Spinach Lasagna. Smart shortcuts like store-bought fresh noodles, frozen spinach, and a sheet pan deliver big lasagna flavor in a fraction of the time.

Smoky Chicken and Avocado Kale Salad. Once you mash avocado into raw kale, you might never eat the hearty leafy green any other way. Cheesy Roasted Cabbage Wedges. Are these rich, hefty wedges a luscious side or meatless main?

The answer is yes. Stuffing-Crusted Fish. Flaky fish with a buttery, crispy stuffing crust and a fresh salad makes for a delicious meal using holiday pantry staples—all under 30 minutes. Stuffed Poblanos With Beans and Greens.

Plopped on a creamy tomato sauce, these peppers are a repeat-worthy one-dish dinner. Pancit Sotanghon. This comforting one-pan Filipino dish tastes like it requires hours of simmer time—but actually comes together in less than 30 minutes.

Shabu-Shabu Noodle Soup. Instant dashi and shaved beef provide both ease and deep flavor in this weeknight dinner spin on the Japanese-style hot pot. Spiced Salmon Noodle Soup. Hot and Tangy Pear Salad. Crisp Asian pear, buttery avocado, and crunchy lettuce are tossed in a spicy lime dressing and dusted with tart Tajín in this elegant, vibrant salad.

Their time in the olive oil is more for flavoring and reaching the ideal texture. Herby green goddess dressing perks up this delicious bowl, filled to the brim with all the green veggies you can handle.

Zucchini ribbons in place of lasagna noodles, and a spinach-kale filling, more than make up for all the cheese in this vegetarian, gluten-free version of the classic pasta dish. Look for lime pickle at your closest Indian grocery store. It adds spice and acidity to the hearty greens like sautéed kale.

The fleeting vibrance of spring vegetables is captured in this citrus-and-garlic-infused marinade, turning delicate fresh produce into a versatile condiment.

Serve on toast or over polenta. This broccoli is packed with flavor thanks to a quick dressing of garlic, anchovies, and lots of fresh lemon juice and zest. The crisp-tender texture and robust flavor of thinly sliced Tuscan kale stands up to the tart, Caesar-like dressing of this hearty slaw.

Serve as a first course or as a side with grilled chicken, fish, pork, or lamb. Chiles de árbol, garlic, and mustard seeds add three levels of flavorful heat to this quick side-dish sauté.

This unexpected side dish can be prepped hours ahead of the meal; just wait until the last minute to toss it all together.

A bright tangle of shredded Brussels sprouts, raisins, and pine nuts tops silky ricotta in this snappy, satisfying toast. Watercress is fantastic paired with piquant mustard and sharp vinegar that can stand up to the nose-tingling burn. Get your greens and your comfort food craving satisfied all at once with this decadent, crispy-crusted casserole.

Collard greens are often braised for hours, but this recipe showcases another side of collards—one that's briefly sautéed so that they remain bright and full of body. Spicy, sharp turnip greens—braised gently with a smoked ham hock—are a time-honored accompaniment on Southern tables at any time of the year.

Add in the turnips, plus lots of apple, and the dish tastes a bit brighter. A puréed Granny Smith apple makes for a tart, exciting dressing for this simple, holiday-worthy salad. Cooking the brussels sprouts in two stages for this recipe ensures that the cores will be tender and the outer leaves will still have bite.

Toss Brussels sprouts, asparagus, green beans, and fennel with green goddess dressing for a healthful, vibrant—and verdant—salad. Crunchy raw broccoli and brussels sprouts meet their match in a punchy triumvirate of olives, anchovies, and lemon juice. An soy-and-mirin enriched seaweed broth makes wilted spinach a star worthy of savoring until the last bite.

Our new favorite grain salad is packed with crunchy raw veggies, salty Pecorino, lively mint, and fresh chile peppers. Good-quality smoked bacon and fresh collard greens are the keys to this luscious riff on creamed spinach.

Packed with nutritious greens and zesty lemon, this gorgeous soup is just the thing to perk you up on a chilly weeknight. Fresh basil and pears team up for a winning combo of sweet fruit and herbal notes in this bright, crisp salad. Puntarelle is a crisp, spiky Italian green related to chicory.

If not, escarole is a great substitute. Light, creamy, warm, and slightly-sweet egg-based dressing is the perfect companion to zesty watercress. For this recipe, the greens taste best if sautéed just before serving, but you can cook the bacon and stems ahead; leave the pan on an unlit burner 'til go time.

Some green vegetable recipes work just as well as main dishes as sides or apps, like this charred kale and Halloumi combo.

Photo by Joseph De Leo, Food Styling by Anna Stockwell. Get This Recipe. Photo by Chelsea Kyle, Food Styling by Simon Andrews. Photo by Joseph De Leo, Food Styling by Kaitlin Wayne. Photo by Joseph De Leo, Food Styling by Micah Marie Morton.

Photo by Marcus Nilsson, Prop Styling by Kalen Kaminski, Food Styling by Rebecca Jurkevich. Photo by Chelsea Kyle, Prop Styling by Nathaniel James, Food Styling by Laura Rege. Photo by Laura Murray, Food Styling by Susie Theodorou. Photo by Chelsea Kyle, Food Styling by Anna Stockwell.

Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by Dana Bonagura. Photo by Laura Murray, Food Styling by Pearl Jones. Photo by Chelsea Kyle, Food Styling by Ali Nardi. This recipe calls for potatoes, but it would be just as good with any leftover cooked veggies.

Photo by Chelsea Kyle, Food Styling by Olivia Mack Anderson. Ed Anderson. Photo by Chelsie Craig, Food Styling by Alison Attenborough. Photo by Kevin J. Photo by Kristin Teig. Photo by Mackenzie Kelley.

This dish is a great way to get more spinach in your meal rotation. Photo by Diana Kuan. Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by Anna Stockwell. Photo by Con Poulos. Photo by Andrea Bemis. Photo by Alex Lau, Prop Styling by Kalen Kaminski, Food Styling by Sue Li.

Photo by Melina Hammer. Photo by Chelsea Kyle, Prop Styling by Alex Brannian, Food Styling by Anna Hampton. Photo by Alex Lau, Prop Styling by Beatrice Chastka, Food Styling by Lillian Chou. This nutty dip is packed with greens—serve with toasted flatbread and dig in.

Photo by SANG AN. Photo by Chelsea Kyle, Food Styling by Katherine Sacks. Photo by Laura Dart and A. Photo by Laura Murray. Photo by Chris Court and William Meppem. donna hay magazine, photography by William Meppem. Photo by Bobbi Lin. Photo by Chelsea Kyle, Prop Styling by Sophie Strangio, Food Styling by Olivia Mack Anderson.

Nicole Franzen. Marcus Nilsson. Photo by Nicole Franzen. Add interest to sautéed kale with sweet potatoes and a bright sesame-sumac-thyme spice mix. David Cicconifood styling by Rhoda Boone. Buttery pine nuts and salty Parmesan help balance out the natural bitterness of broccoli rabe.

Ditte Isager. Photo by Joseph De Leo, Food Styling by Erika Joyce. Forget croutons: crispy kale adds all the satisfying crunch you need to Caesar salad. Photo by Maren Caruso. Photo by Christina Holmes. Photo by Alex Lau. Photo by Alice Gao, Prop Styling by Alex Brannian, Food Styling by Diana Yen.

photo by William Abranowicz. Christopher Testani. Start your weekend mornings right with this rib-sticking breakfast bowl. Photo by Linda Xiao. Add-ons Pantry Staples. Add-ons Add-On Produce.

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