Leafy Greens

Mala dry pot may be hot pot’s soupless cousin, but don’t mistake this lack of soup for lack of flavor. 

For these pearl meatballs, a mixture of pork, ginger, and scallions are combined into a meatball, then rolled in grains of sweet glutinous rice.

You can use any greens that will wilt in this recipe—chard, kale, and spinach are all delicious with pasta and yogurt.

This bold salty-sweet dressing and bitter chicories are flavor heavyweights; they stand up to and complement one another in this simple striking salad.

This fresh cabbage salad is always welcome addition to a spread with glazed ham, to add texture to fried fish sandwiches, or as a side dish at summer barbecues.

This creamy and hearty vegan saag gets its texture from sunflower seed cream, which mellows the bitter notes of the kale.

A cousin of the Irish colcannon and English bubble and squeak, this mashed potato and cabbage dish is topped with cheese.

This is a vegetable lasagna that cooks can enjoy, too, not only because it’s delicious, but because it’s simple and stress-free to prepare.

This cabbage recipe pairs crunchy-tender lightly steamed cabbage leaves and mustard greens with a rich, warm dressing.

A quick and easy version of the darling dark green leaf of long braises: collard greens.

This Alpine potato-and-bacon casserole is gloriously gooey thanks to the slices of soft cheese nestled on top before baking.

In this hearty Instant Pot dish, the pressure cooker practically pulverizes the squash, creating a creamy, flavorful broth.

This lightly miso-marinated salmon is served with a bright green spinach sauce underneath.