It’s not hard to love North Indian saag paneer—meltingly soft spinach strewn with chunks of mild fresh cheese—especially when scooped up with hot flatbread. Saag Paneer (Spinach with Fresh Indian Cheese) »

This delicious dish, a julbord (smorgasbord) classic, is an interesting winter alternative to creamed spinach.

A favorite side dish to many Southern meals. Collard greens soak up the flavors they are cooked in and respond well to a low and slow method of preparation. See the recipe for Sautéed Collard Greens »

Farideh Sadeghin

Houston chef Bryan Caswell simmers collard greens in chicken broth and gewürztraminer, a slightly sweet white wine, to deepen their flavor. See the recipe for Wine-Simmered Collard Greens »

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Bruce and Eric Bromberg, the authors of Bromberg Bros. Blue Ribbon Cookbook (Clarkson Potter, 2010), invented this recipe for crisp-tender, quick-cooked collards when they ran out of spinach at their restaurant Blue Ribbon and substituted collards instead.

Author Lonnee Hamilton simmers her collards until they’re tender and silky in a chicken stock fortified with onions and garlic. See the recipe for Lonnee’s Collards »

We created this composed salad with baby collards to showcase their natural affinity with peanuts and black-eyed peas. See the recipe for Collard Greens Salad with Peanut Vinaigrette »

Coconut milk balances the spicy notes of chile in this Indonesian-style curry with collard greens. Get the recipe for Gulai Sayur (Indonesian-Style Collard Greens Curry) »

Ginger, chile powder, fennel seed, and turmeric add complex flavor to these tender collards. Get the recipe for Kashmiri Collard Greens (Haak) »

This summery salad, which pairs chicken with thin ribbons of raw kale and brown rice, offsets a garlicky pesto dressing with sweet red cherries. Get the recipe for Kale and Chicken Brown Rice Salad with Cherries »

Notoriously bitter and tough, broccoli rabe becomes mellow and supple when cooked slowly in a bath of water and olive oil. Get the recipe for Cime di Rapa Fritte (Slow-Cooked Broccoli Rabe) »

Shredded Brussels Sprouts and Kale Salad

In this simple, elegant salad, the spicy flavor of thinly sliced raw kale is offset by creamy Pecorino cheese, bright lemon, and sweet-tart dried currants.

In Corsica, these herb-packed cheese dumplings showcase the wild greens of the island and make a great starter course to a summer meal.

This is a pasta dish of strong flavors: Dark, earthy kale is offset by bright lemon cream and a warm, aromatic heat from crushed red chiles and garlic.

Don’t limit traditional pie spices—clove, cinnamon, and nutmeg—to the dessert table. In this cheesy, rich gratin, the spices take a savory note alongside kale, sweet potatoes, and sharp white cheddar.

A brown butter sauce complements toasted walnuts, roasted butternut squash, and baby kale in a rich pasta dish that perfectly captures the flavors of fall.

Kale takes on a crispy, addictive texture when drizzled with olive oil and baked. Try these chips tossed into salads, crushed and sprinkled on popcorn, or used to garnish finished dishes—if you can keep from eating them all immediately. Get the recipe for Kale Chips

This casserole combines sardines with a creamy Swiss chard and a layer of crunchy bread crumbs.

This quick, zesty kale salad from Florida chef Jeffery Jew gets a decadent touch from rich pine nuts and ribbons of parmesan cheese.

Chef Anna Klinger of Al Di La in Brooklyn, New York, flavors these dumplings with nutmeg. For the best results, drain the ricotta overnight and squeeze all the moisture out of the Swiss chard. Get the recipe for Malfatti (Ricotta and Swiss Chard Dumplings) »