As far as September-through-November market offerings go, the leafy greens tend to fall pretty low on the totem pole. (There are squashes, after all, and a pumpkin is generally a whole lot cuter and more inspiring than a leaf of kale.) But fall is arguably the time we should be paying most attention to our greens: Paired with some of fall's biggest, boldest flavors, even one bunch of kale, collards, chard, or mustard greens can form dinner's backbone—from soup to pasta—or make a meal hearty. Here are 12 recipes that will help nudge leafy greens to the top of your menu plan:
Collard Greens Braised in Coconut Milk by Gena Hamshaw
Anna Thomas' Green Soup by Genius Recipes
Penne with Creamed Greens and Pancetta by Amanda Hesser
Spicy, Smoky Homemade Kale Chips by Gena Hamshaw
More: A quick sauté makes greens great. Here's how to do it without a recipe.
Fritatta with Braised Mustard Greens by fiveandspice
Bryant Terry's Mustard Green Harissa by Genius Recipes
Kale and Corn Quesadillas by Phyllis Grant
Roasted Pear and Rainbow Chard Salad by Elizabeth Stark
Kale Pesto Orecchiette by Brussels Sprouts for Breakfast
Kale and Brussels Sprout Salad with Honey Balsamic Dressing by Kendra Vaculin
Bitter Green Salad Tart with Feta and Chilies by CarolineWright
Fried Greens Meatlessballs by Alexandra Stafford
What's your best way to make a bunch of greens disappear? Share your secrets in the comments.
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