Spinach

“A serving of spinach disguised as dip and an excuse to eat pita chips? Sold!” –Dawn Perry, digital food editor

“I'll juice just about any green, but spinach is my go-to. Melon just sweetens the deal.” –Alison Roman, senior associate food editor

“The earthiness of the spinach is set off by the soy sauce and vinegar; it's my new favorite sauté.” –Alfia Muzio, recipe developer

Making risotto is like taking care of a baby—it demands a lot of attention, but its needs are simple. Coddle this one with frequent stirring and it will turn out just fine.

In this turkey-spinach meatballs recipe, you brown them under the broiler instead of in the pan. It’s faster, neater, and big-batch friendly.

In addition to being deliciously nutty, quinoa is a complete protein—but you knew that already, right? If you can’t find red, the white variety will work just as well in this tangy, wilted salad.

This spinach is great on its own, but paired with a quick-cooking protein like flounder, you have dinner in about 20 minutes.

You can dress this salad about half an hour in advance to no ill effect—the hearty greens can handle it.

Dipping the oysters in egg whites makes the fried coating especially light and crisp.

This bright, vegetarian sauce features lemon three ways: juice, zest, and preserved lemon peel.

In this simple preparation, spinach stems add textural interest to the wilted leaves. Make sure to be thorough when squeezing out the greens, otherwise the dressing will get watered down.

To keep these Turkey-Spinach Sliders juicy, don't pack the meat too tightly.

This tangy, garlicky spinach dip is a killer summertime appetizer

This healthy spinach recipe is a light version of dip (thanks, yogurt!).

Although the recipe calls for chicken, you can serve this nutrient-dense cabbage slaw with any protein you like.

This frittata is lightened by using only half the egg yolks of traditional recipes.

Risotto only sounds intimidating—if you can stir, you can make it. Poaching the eggs ahead of time should quell any lingering performance anxiety.

For a little less heat, omit the chiles or mustard seeds in this sautéed spinach recipe.

Pull the eggs off the heat when they still look a little loose; carryover cooking will do the rest.

Use mature flat-leaf spinach—the baby leaves lack flavor and texture.

The lamb roasts on a bed of thyme to infuse the meat.