Kale

Savory chickpea flour pancakes, also known as socca, require just four ingredients (including water).

Instead of using one larger bone-in pork loin roast, this recipe calls for two smaller ones. This allows for more exposed surface areas, which decreases cooking time and develops a delicious golden brown crust.

The key to a soup with fully developed savory flavor starts with the soffritto—a mix of slowly cooked aromatic vegetables.

This satisfying veg-forward dish proves that sometimes the role for meat is as a supporting actor helping to make green things shine.

These pretzel nubbins are crunchy on the outside and soft and chewy on the inside.

Shredded brussels and kale, salty cheese, sweet-tart apple, and crunchy seeds make for a borderline addictive salad.

We love the just-set creamy texture of a stovetop frittata, but it does make it a little scary to handle. if you aren’t sure about inverting it to get it out of the pan, we have your back. Instead of flipping, transfer it to a 350° oven to finish cooking through.

The Topanga Living Cafe in Topanga, CA, inspired this gluten-free quiche that uses caramelized sweet potato instead of dough.

This warm, comforting soup is just the thing for a random Tuesday night, and it’s cold outside, and you don’t want to put too much effort into cooking.

If you don’t want or didn’t have time to soak the black-eyed peas overnight, just power-soak them.

This will take you back to the flavor of all those canned cream-of-mushroom-soup-based casseroles, but without all the weird ingredients!

The components in this recipe sound a little out there, but trust us.

You will think this pasta recipe calls for an absurd amount of kale, but it will shrink a ton when cooked.

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.

The genius of this pasta recipe is in the contrast of the textures and flavors. If spicy isn’t your thing, sub in any fresh sausage you like.

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

A decent amount of béchamel keeps this tomato-less lasagna moist as it cools.

We don’t always want to eat vegetables crisp-tender—sometimes our favorites are best when they’re cooked low and slow, until they completely surrender.

Not into kale? Use chard or another hearty green instead.

The pasta will continue to absorb the broth as it sits, so use a small noodle like ditalini, stars, or alphabet shapes.