Recipes

Serve a mound of these collards topped with an over-easy egg for breakfast. This sauté works equally well with other greens, such as kale or kohlrabi greens.

Separate the leaves from the stalks and use them raw in a salad that wilts under the heat of the grilled stalks.

You get a double dose of brassicas in this North African–inspired salad.

These healthy vegetables provide a surprising amount of antioxidant quercetin and carotenoids.

Serve in a fancy cup or with crazy straws to add to the fun experience of drinking something so healthy!

One of spring’s first green foods, here’s how to use ramps (aka wild leeks).

A decadent dessert worthy of a dinner party.

These are over-the-top good, with an airy, crispy texture and subtle cocoa flavor.

Though it has a thinner consistency than regular mayo, this cholesterol-free option makes a healthier vegan stand-in.