Leafy Greens

An infinitely comforting chicken noodle soup that comes together in an under an hour.

A sheet-pan wonder with lots of crispy rice.

Cut steak into cubes and suddenly it transforms into a quick-cooking protein.

Full of crunchy veg and a miso-maple dressing.

Quick to come together thanks to canned beans—and any leftovers taste even better the next day.

A mountain of greens cooks down into one very satisfying bowl of pasta.

Chewy Korean rice cakes get crispy edges before simmering in a spicy, savory-sweet gochujang sauce.

Bacon, cider vinegar, and a little sugar give these tender collard greens their savory, sweet-tangy flavor.

Low investment and high reward, this not-so-traditional larb is the unofficial late-night meal of much of the BA staff.

An immediately familiar and comforting dish from Agnes and Sherman in Houston.

A feel-good, even-easier spin on stuffed shells.

Elegant enough for a dinner party centerpiece, sturdy enough to take the leftovers for lunch tomorrow.

Riff on the lunchbox staple. Mayo-haters deserve tuna, too.

A spicy-funky upgrade for lettuce cups, sandwiches, and more.

So much more affordable than ordering from those fast casual salad chains.

Creamy, vinegary, and with lots of fresh dill.

Chicken salad, pasta salad, and Caesar salad, all in one.

A great Caesar salad gets its swagger from crisp, cold greens, creamy dressing, and freshly made croutons.

Massaging kale results in more tender, less bitter greens—but it isn’t always necessary.

This lasagna soup delivers rich, baked-pasta flavor without an oven. Made with Italian sausage and spinach, it’s a fast, weeknight-friendly take on the classic.

Like poached chicken Niçoise and crispy Thai chicken salad.

With a gingery egg drop, lots of kale, and toast on the side.

A halfway-homemade pastry to wow anyone.

Bathe greens and chickpeas in a garlicky, tomato-enhanced broth. Stretch a block of Halloumi by grating and toasting it into a topping for the soup.