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:
More: A quick sauté makes greens great. Here's how to do it without a recipe.
What's your best way to make a bunch of greens disappear? Share your secrets in the comments.