Leafy Greens

Cook the collards until they completely surrender themselves to the rich, spicy, lip-smacking braising liquid.

Forget croutons: crispy kale adds all the satisfying crunch you need to Caesar salad.

Here’s a healthful nondairy version of creamy Alfredo sauce; it’s just a bit more sophisticated than vegan mac and cheese and every bit as comforting. Young eaters might like this just as is, but do try to nudge them toward the veggie toppings or the stroganoff variations.

Cabbage is a green you can keep in the root cellar deep into the winter, and it is often sliced thin and sautéed in butter or bacon grease as a sturdy side for a cold-weather supper. This soup pairs it perfectly with tangy buttermilk and the fragrantly earthy black walnuts that fall in abundance in the autumn.

Avocado, goat cheese, and a tangy buttermilk dressing add richness to a sandwich that’s packed with crunch.

Make the most of ripe summer tomatoes by turning their juices into a dressing for this grilled bread and hanger steak salad.

This ambitious and rich pork recipe would fit right in with an Easter spread.

Plenty of bacon and a quick trip under the broiler adds salty, smoky crunch to this cheeky casserole version of the classic sandwich.

I love crunchy fennel and peppery arugula dressed with a slightly sweet dressing made from Meyer lemons—a fresh-tasting pick-me-up. Meyer lemons are only available in the wintertime, so if you can’t find them, use regular lemon juice and replace a third of it with fresh orange juice.

A tangy side dish of sautéed cabbage and bacon from the Lee Bros. Southern Cookbook.

This is a simple recipe that tends to impress. These elegant roulades are surprisingly easy to make and will get you a standing ovation at the dinner table. Take a bow, as you're giving everyone a nice dose of brain protection thanks to the vitamin A, vitamin C, vitamin K, fiber, and phytonutrients found in the watercress and collards. If you can’'t locate fresh figs, swap in two thinly sliced ripe pears, and feel free to swap out the collards for kale.