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. (By Ana Sortun)

Wilted Greens with Balsamic Fried Eggs

A quick, savory dish that can be eaten for breakfast or dinner. (By Aida Mollenkamp)

Beet Greens and Feta Pasta

Finally, a way to use those beetroot tops. (By Aida Mollenkamp)

Tangy Apple and Beet Salad

Rounded out with radicchio and blue cheese, this salad’s nearly a meal in itself. (By Ali LaRaia)

Herbed Beets with Fennel

Tarragon and chives balance the Dijon and vermouth for an easy but flavorful salad. (By Luke Knowland)

Braised Baby Artichokes

Slow-cooked with shallots, wine, and herbs. (By Amy Wisniewski)

Cauliflower-Parsnip Soup with Beet Crisps

A deceptively rich yet creamless version. (By Regan Burns)

Winter Greens Soup

Hearty yet healthy, this soup showcases the best winter produce. (By Aida Mollenkamp)

Bitter Greens Salad with Caper Vinaigrette

A fresh, crunchy salad dressed in an herby caper vinaigrette. (By Kate Ramos)

Smoked Salmon Tea Sandwiches

Lovely as a tea sandwich or on its own. (By Aida Mollenkamp)

Gumbo Z'herbes

This vegetarian gumbo loaded with cooking greens is a New Orleans classic. (By Regan Burns)

Braised Chicken with Prunes, Olives, and Capers

Rustic and sophisticated. (By Sondra Bernstein)

Borscht

Beet and meat pair up for borscht goodness. (By Kate Ramos)

Red-Cooked Pork

A slow-cooked dish with Chinese flavorings. (By Kate Ramos)

Pickled Ramps

A different kind of pickle, made from wild leeks. (By Adapted from David Chang)