Leafy Greens

31 Recipes for Spring Greens

The best ways to cook with spring greens like arugula and watercress.

By The Epicurious Editors

June 14, 2017

Spring salad with crispy chicken and bacony croutons.

Photo by Chelsea Kyle, Prop Styling by Sophie Strangio, Food Styling by Olivia Mack Anderson
1/31
Spring Salad With Crispy Chicken and Bacony Croutons
This hearty dinner salad is the perfect amount for two, but most importantly it includes bacon-infused croutons.
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Marcus Nilsson
2/31
Green Goddess Cobb Salad
The secret to making this extraordinary spring salad? Remove and fry rotisserie chicken skin for a salty, extra-crispy topping.
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Photo by Laura Murray
3/31
Pea and Prosciutto Salad
Add zing to an elegant salad of snap peas, sweet peas, and prosciutto with a touch of fresh horseradish.
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Gentl & Hyers
4/31
Spring Greens with Quick-Pickled Vegetables
Quick-pickled beets add just a little bit of sweetness and color to an already nutritious salad.
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Photo by Chelsea Kyle, Prop Styling by Alex Brannian, Food Styling by Anna Hampton
5/31
Potato, Leek, and Pea Pot Pie With Spinach-Arugula Salad
Pot pie doesn't have to feel heavy—this spring version features tender leeks, creamy new potatoes, and sweet peas in a light, lemony sauce. An herb-packed salad with peppery radish and crunchy almonds helps round out the meal.
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Photo by Chris Court and William Meppem
6/31
Chicken Caesar Salad With Crispy Kale
Forget croutons: crispy kale adds all the satisfying crunch you need to Caesar salad.
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Photo by Joseph De Leo, Food Styling by Liza Jernow
7/31
Peppery, Creamy Greens With Eggs
For this luxurious brunch dish, choose greens with robust flavor, like mustard greens, wild arugula, peppery watercress, or, best of all, a mixture of all three.
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Peden + Munk
8/31
Chicory and Asian Pear Salad with Membrillo Vinaigrette
Membrillo—a jelly-like fruit paste found at the cheese counter—lends subtle sweetness to the dressing of this bitter, sweet, and picnic-ready salad.
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Photo by Chelsea Kyle, Food Styling by Anna Stockwell
9/31
Lemon-Roasted Salmon With Escarole, Asparagus, and Potatoes
Inspired by classic Greek flavors, this warm salad is balanced with zesty lemon, feta, sweet tender salmon, and spring vegetables like asparagus and escarole.
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Photo by Chelsea Kyle, Prop Styling by Alex Brannian, Food Styling by Rhoda Boone
10/31
Classic Spinach-Artichoke Dip With Mozzarella and Parmesan
Two kinds of melty cheese make this dip extra luxe.
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Photo by Chelsea Kyle, Prop Styling by Alex Brannian, Food Styling by Anna Hampton
11/31
Dill-Crusted Pork Tenderloin with Farro, Pea, and Blistered Tomato Salad
This pork tenderloin dinner comes together fast, but is packed with the bright flavors of citrus and dill. Peas and lightly blistered tomatoes add sweetness while feta cheese adds tang to the farro and arugula salad.
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Christina Holmes
12/31
Skillet Bruschetta with Beans and Greens
The weeknight, veggie-heavy, nothing-in-the-house-to-eat dinner. Top with a fried egg if you're feeling peckish.
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Kiyoshi Togashi
13/31
Escarole with Bacon, Dates, and Warm Walnut Vinaigrette
Raw escarole is a revelation. Try it tossed with bacon, walnut dressing, and dates.
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Photo by Chelsea Kyle, Prop Styling by Alex Brannian, Food Styling by Michelle Gatton
14/31
Escarole, Pear, Parmesan, and Basil Leaf Salad
Fresh basil and pears team up for a winning combo of sweet fruit and herbal notes in this bright, crisp salad.
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Photo by Peden + Munk
15/31
Watercress Salad with Mustard Vinaigrette
Watercress is fantastic paired with piquant mustard and sharp vinegar that can stand up to the nose-tingling burn.
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Photo by Ellen Silverman
16/31
Berry Spinach Salad With Toasted Hazelnuts
If you love sweet and salty paired in one dish, then this nourishing salad is for you.
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Photo by Eva Kolenko, Food Styling by Susie Theodorou, Prop Styling by Kalen Kaminski
17/31
Cannellini Beans With Spinach
If there is a lot of liquid in the pan when the spinach is done, drain it before adding the beans.
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Photo by Laura Dart and A.J. Meeker
18/31
Bitter Greens Salad With Melted Cheese
Baking a salad might make you nervous, but a quick moment in the oven will only wilt the greens slightly and yet melt the cheese so that it cloaks the greens nicely.
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Photo by Eva Kolenko.
19/31
Frisee-Lardon Salad
Buying slab bacon rather than sliced allows you to cut it into the perfect size and shape for this classic salad.
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Peden and Munk Taylor and Jen
20/31
Pan-Seared Squid with Lemony Aioli and Greens
Tossed with a citrusy aîoli and peppery watercress, this is squid that anyone can make.
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Photo by Michael Graydon & Nikole Herriott.
21/31
Young Lettuces With Herbed Avocado
Creamy herbed avocado and edible flowers elevate a simple salad of mixed greens.
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Photo by Christina Holmes.
22/31
Bitter Greens with Sautéed Corn & Shallots
Bitter and bossy seeks warm and sweet: This robust dressing is capable of standing up to—and slightly softening—acerbic greens like dandelion or arugula. (Maybe it's the bacon...)
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Photo by Andrew Purcell, prop styling by Sarah Cave, and food styling by Carrie Purcell
23/31
Green Salad With Radishes and Creamy Mustard Dressing
Made creamy with sieved egg yolk, this dressing is also especially delicious when spooned over sliced beets or boiled and cooled asparagus, green beans, or cauliflower.
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24/31
Sauteed Dandelion Greens
Cicoria is a standard cooked green on menus all over Italy—it has a pleasing bitterness that's offset by the richness of the oil it's sautéed in. Sadly, it's hard to find that kind of chicory in America, but dandelion greens make a nice substitute.
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Peden + Munk
25/31
Grilled Green Salad with Coffee Vinaigrette
Using these exact vegetables is not the point; choose whatever's in season and can stand up to being charred. The genius coffee dressing brings it all together.
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Photo by Chelsea Kyle, Food Styling by Anna Stockwell
26/31
Warm Chicken Salad With Asparagus and Creamy Dill Dressing
To quickly revive dry, cold rotisserie chicken, place slices of it in a steamer basket along with spring vegetables for a seasonal warm salad—it's a whole new take on a one-pot dinner.
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Photo by Chris Court and William Meppem
27/31
Super Green Stir-Fry
Asparagus, snap peas, green onions, edamame, spinach, and cilantro make this vegetarian noodle stir-fry plenty green and powerfully healthy.
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Ditte Isager
28/31
Spicy Beans with Wilted Greens
Two humble ingredients have big impact here: The Parmesan rind adds richness; the dried beans deliver creaminess.
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Hirsheimer & Hamilton
29/31
Collard Green and Radish Slaw with Crispy Shallots
The best way to serve collards? Don't cook them at all. Here's the case for raw collards: crispy shallots, sharp-flavored turnips, and a white wine vinaigrette.
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Michael Graydon & Nikole Herriott
30/31
Sautéed Collard Greens with Caramelized Miso Butter
A quick sauté with miso preserves the crunch and all of the green color of these collard greens.
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David Cicconi
31/31
Sautéed Spicy Dandelion Greens and Onions
Dandelion greens, with their slightly bitter flavor, are a great counterpoint to rich foods.
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19 Fava Bean Recipes That Are Ready For Spring

Long hours of shelling. Limited availability. Bad Anthony Hopkins impersonations. Fava beans come with baggage—most of it unfair. Here are 19 easy recipes to bring favas into your spring cooking repertoire.