Mediterranean Braised Chard

This simple Mediterranean-influenced recipe from chef Ana Sortun is intended for chard, but would also work well with beet, mustard, or dandelion greens.

Wilted Greens with Balsamic Fried Eggs

A quick, savory dish that can be eaten for breakfast or dinner.

Beet Greens and Feta Pasta

Finally, a way to use those beetroot tops.

Tangy Apple and Beet Salad

Rounded out with radicchio and blue cheese, this salad’s nearly a meal in itself.

Herbed Beets with Fennel

Tarragon and chives balance the Dijon and vermouth for an easy but flavorful salad.

Braised Baby Artichokes

Slow-cooked with shallots, wine, and herbs.

Cauliflower-Parsnip Soup with Beet Crisps

A deceptively rich yet creamless version.

Winter Greens Soup

Hearty yet healthy, this soup showcases the best winter produce.

Bitter Greens Salad with Caper Vinaigrette

A fresh, crunchy salad dressed in an herby caper vinaigrette.

10 Simple Ways to Be More Green

That don’t involve extra money, time, or even effort.

Smoked Salmon Tea Sandwiches

Lovely as a tea sandwich or on its own.

Gumbo Z'herbes

This vegetarian gumbo loaded with cooking greens is a New Orleans classic.

Braised Chicken with Prunes, Olives, and Capers

Rustic and sophisticated.

Borscht

Beet and meat pair up for borscht goodness.

Red-Cooked Pork

A slow-cooked dish with Chinese flavorings.