Similar Recipes
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Baked Eggs With Creamy Greens, Mushrooms, and Cheese
Three kinds of leafy greens combine with mushrooms, garlic, leeks, mustard, and spices to form the base for a baked-egg dish that's a bit like an omelette turned inside out. It's an ideal recipe for brunch, or really any meal of the day.
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Cheesy Grits With Spring Vegetables
Cheesy grits topped with a mix of spring vegetables sautéed with shallots in butter. A soft poached egg tops the whole mix.
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Skillet Barley With Kale and Eggs
Toasted barley and wilted kale served with lemon zest, cheese, and baked eggs, all cooked in a single skillet.
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Butter Beans with Kale and Eggs
For this hearty dish, rich pork-infused butter beans are combined with tomatoes and kale, then topped with hard-boiled eggs and a drizzle of good olive oil.
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Crispy Kale, Brussels Sprouts, and Potato Hash
Fall flavors come together in this super quick and easy vegetarian hash made with kale, brussels sprouts, and crispy Yukon gold potatoes.
Cheesy Kale Prosciutto Brunch Melts with Eggs
These Kale Prosciutto Brunch Melts are the perfect morning meal and take just 15 minutes from start to finish...easy enough for a weekday breakfast.
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Stir-Fried Farro With Garlicky Kale and Poached Egg
Ditch the hastily-toasted bagel and thrown-together bowl of ceral and choose a healthy combination of grains and greens—and, of course, an egg—with this colorful and tasty breakfast recipe.
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Cheesy Grits With Sautéed Ham and Kale
Cheesy grits may be delicious as a side dish, but top them with kale that's been simmered in chicken stock with smoky ham and they become a flavorful, hearty meal. A dash of vinegary hot sauce, and you may never want to eat them on their own again.
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Kale, Parmesan, and Fried Egg Tartine
Toasted bread with sweet and nutty broiled kale, topped with a fried egg and Parmesan cheese.
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Quick Morning Beans and Fried Eggs
Most of us have turned to canned beans in moments of need. Whether it's chickpeas on a salad for lunch at the office, or pork and beans as a late-night dinner, canned beans are easily transformed into a quick, simple, and hearty meal.
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A hearty breakfast of cheesy white beans served with sautéed kale and a runny fried egg.
Serve With
Roasted Asparagus
Just a really quick, very tasty way to prepare roasted asparagus: cook in a hot oven with garlic, finish with lemon juice & parmesan. YUM!
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Sautéed Asparagus
Sautéed whole asparagus spears don't get as much play as blanched and grilled do, but they should. When done right, they have a deep, woodsy flavor that's hard to beat. Plus, it's easy to do. Here, they're served with a bright, herbal caraway-yogurt sauce.
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Zucchini Parmesan
Zucchini Parmesan, layered with tomato sauce and a mixture of cheeses, is as company-worthy as it is stay-in-your-pjs fare.
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Easy Sautéed Zucchini, Squash, and Tomatoes With Chilies and Herbs
I spend a lot of time writing about complex techniques, but in truth, most of the stuff I like to cook for myself at home is pretty simple. This is one of those nice and easy summer dishes that relies only on great produce—zucchini, summer squash, and tomatoes—and simple technique, but comes with a little bit of a rough twist at the end.
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Parisian Gnocchi With Roasted Cherry Tomatoes, Corn, and Zucchini
A perfect end-of-summer meal with light and airy Parisian-style gnocchi crisped in olive oil and served with oven-roasted cherry tomatoes, zucchini, and sweet corn.
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Zucchini and Roasted Tomatoes With Pasta and Dried Olive Flavor Shake
Deeply flavored roasted zucchini and tomatoes are the star of the dish; pasta just plays a supporting role. Slow-cooking garlic and rosemary infuses olive oil with flavor that fills the entire bowl, while a dusting of our dehydrated olive and miso shake gives it over-the-top savory flavor.
Roasted Vegetables
The best roasted vegetables are cooked in a moderate rather than hot oven so they have time to sweeten and caramelise!
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Grilled Asparagus with Lemon and Crispy Bread Crumbs
Bright and easy, this vegan side pairs well with just about any meal.
Roasted Ratatouille Pasta
The secret to this ratatouille pasta recipe is roasting the tomatoes, eggplant, zucchini, and onion all together rather than cooking everything in a pot. Adding sun-dried tomatoes and tomato paste to really intensify those flavors.
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Zucchini Stacks in the Style of Eggplant Parmesan
This take on eggplant Parmesan uses zucchini in place of the eggplant. Rather than bake the breaded, pan-fried disks as one big layered mass in a baking dish, this version features little individual stacks of alternating layers of pepperoni, a tomato sauce, fresh basil, and a combination of mozzarella and Parmesan cheeses. The result is something both homey and company-worthy at once.