Recipe Roundup: Leafy Greens

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

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

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.)

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.