Andrea Nguyen's Saag Soy Paneer

Tofu isn't necessarily one of the mainstays of the Indian pantry but soy paneer as it's known in India does make its way into quite a few dishes, including this Saag Soy Paneer, adapted from Andrea Nguyen's Asian Tofu. The tofu here stands in as a vegan variation of traditional paneer, a squeaky, mild fresh cows milk cheese. To mimic the texture and salty flavors, Nguyen soaks the tofu in salted water before drying and pan frying it.

Palak Paneer

Often mislabeled as "saag paneer," this dish of fried paneer in a spinach sauce is proof that sometimes simple is best.

Chicken Saag (Indian Chicken and Spinach Curry)

This quick and easy Chicken Saag (chicken and spinach curry/palak chicken) is the fastest curry you'll ever make from scratch. It's healthy and delicious.

Creamy Vegan Saag Paneer (With Tofu)

The wonderful thing about saag paneer—the Indian staple of greens and fresh cheese in a creamy sauce—is that, in my experience, it's almost universally loved by vegetarians and meat-eaters alike. But what if we wanted to make a completely dairy-free version?

Sigeumchi Namul (Korean Marinated Spinach Banchan)

If you have any spinach skeptics in your life, this simple Korean side dish (banchan) will turn them into believers.

Stir Fried Garlic Spinach with Mustard Seeds

[Photograph: Max Falkowitz] If you've had dim sum, there's a good chance you've had water spinach, stir fried with garlic till just wilted. It's a clean, simple dish that shows greens at their best, and one that takes quite well...

Pickled Mustard Greens (Haam Choy) - The Woks of Life

Making Chinese pickled mustard greens (haam choy or ham choy, depending on how you spell it) has been a family tradition for decades.

Garlic Sautéed Spinach

Sauteed Spinach with golden garlic is a super speedy side dish that's good for you! Terrific side for meaty mains, especially steaks and chicken.

Garlic Butter Warm Red Cabbage Salad

A Warm Red Cabbage Salad tossed with herb and garlic butter and sprinkled with pistachios. Adds a beautiful splash of colour to any table and is a fabulously moorish way to serve cabbage!

Mustard greens kimchi (Gat-kimchi: 갓김치)

This kimchi is simple to make, crispy and delicious. You can eat it right away but it's best when fermented and a little sour.