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Recipe Roundup: Leafy Greens

Anya Hoffman

Anya Hoffman

March 19, 2013


Erbazzone Torta with Braised Greens, Prosciutto Cotto, and Eggs

When the lack of new offerings at the farmers' market gets us down this time of year, we turn to leafy greens. The trick is to move beyond a simple sauté: try greens puréed into creamy soups, tossed into a lemony salad, or braised and stuffed into a hearty Italian tart.

Kale Salad with Pecorino and Hazelnuts

Kale, you may have gone mainstream, but we're still not over you. We could eat this nutty, crunchy, kale-y salad every day.

Cream of Spinach Soup

This super-simple recipe from cookbook author James Peterson comes together in less than half an hour.

Erbazzone Torta with Braised Greens, Prosciutto Cotto, and Eggs

SPQR chef Matthew Accarrino served this savory, rustic tart from Italy's Emilia-Romagna region at a recent Beard House dinner. If you're pressed for time, use premade pastry dough. (We won't tell.)

Shrimp and Grits with Braised Southern Greens and Sorghum Drizzle

Turnip greens are transformed after a long, slow simmer with slab bacon, apple cider vinegar, and a bit of brown sugar in this exceptional rendition of a classic Southern dish.