Kale

This frittata intentionally takes much longer than the usual version. Cooked over a low flame, the act of folding the curds over themselves again and again in the skillet creates soft layers like those found in Japanese-style omelets.

This nourishing soup is packed with creamy, chewy, and hearty textures that make the simple preparation extremely satisfying. Use stock instead of water if you’d like—but truly, you don’t need it.

When in doubt, frittata. This version turns greens-and-beans into a complete one-skillet supper.

With crispy mini potatoes and hearty greens that are roasted in a sweet-tart mustard dressing, this 25-minute dinner is an easy crowd-pleaser.

How do you get anyone (really, anyone) to eat kale and mushrooms? Layer them with toasted bread cubes and cover with Gruyère and Parmesan.

For mornings when you need to feed a crowd a healthy breakfast, this veggie-packed egg skillet is here for you. Serve with toast on the side for mopping up those runny yolks.

Beans and greens are great on almost every carb: in tortillas as tacos, over rice, on flatbread. But whenever crispy, skillet-fried toast is an option, you should probably take it.

This flavor-packed holiday side feeds a crowd of 20 and takes care of both the stuffing and the sweet potatoes.

Shred perfectly cooked chicken thighs, then add the bare bones back to the simmering pot for an ultra-rich stew. Zesty gremolata, chopped bacon, and fresh lemon add even more flavor.

Leftover rice and canned beans makes this recipe quick and easy to throw together at the start of any day.

With tahini, miso, a touch of sweetness, and rice vinegar, this umami-lover’s dream salad is the perfect way to put a fresh spin on a Western classic.

The simple addition of turmeric (or curry powder) instantly transforms plain old rice into a completely different dish.

Memorize the recipe for this classic, cheesy kale salad and make it your go-to side for any family dinner.

This big batch of tender roasted kale can be kept in the fridge and added to meals throughout the week. Toss it into salads and stir-fries, stir it into soups, or use it in a grain bowl.