You'll forget just how healthy leafy greens are when you try these tasty recipes that feature spinach, kale, and chard.

Cavolo nero, also called Tuscan kale, is a dark leafy green rich in beta-carotene, calcium, folic acid, iron, and vitamin C.

This recipe creates an incredibly flavorful dish that brings together the tangy tastes of soy sauce and rice vinegar with the nutty flavor of toasted sesame and the mild, delicate flavor of spinach.

This filling and delicious soup packs in a lot of vitamins.

As a meal or an appetizer, this recipe pairs green with protein. Vegetarians can substitute vegetable broth for the chicken broth.

This vegetarian version of the classic recipe substitutes white beans for the tuna and lemon zest for the anchovies. Some beans are smashed so that they will cling to other ingredients, including a bed of spinach.

In this winter salad, delicata squash is tossed with kale, cranberry beans, and a tangy balsamic dressing.

The salsa does more than bring a spicy kick; along with the spinach and whole-wheat tortilla, it contributes fiber.

This hearty mix of Swiss chard, Tuscan kale, spinach, and mustard greens is packed with beta carotene and vitamin C, but any combination of dark leafy greens will work just as well.

Rhubarb chard, named for its brilliant red ribs, is delicious sauteed in a little olive oil and served on the side, but if you like, toss the sauteed greens into the pasta. Swiss chard, kale, dandelion greens, or sorrel can be substituted for the rhubarb chard.

Loaded with slow-digesting spinach and a protein-packed egg, this salad makes the perfect lunch.

Stored in an airtight container in the fridge, this unconventional version of pesto will last up to three days.

This recipe recalls the popular Indian dish saag paneer. Its use of tofu instead of paneer, and Indian cheese, makes it lighter and more convenient.

A successful and healthful way to prepare spinach is to steam it, then shower it with fresh lemon juice.

If fresh is unavailable, look for packages of prewashed baby spinach. Blood oranges are named for their vivid red-streaked flesh.

In spinach-filled polenta soup, olive oil is both a key ingredient and a garnish.

This typically fat-laden dip receives a light and healthy makeover.

Although it most resembles leafy lettuce greens, kale is actually a member of the Brassica family -- which includes broccoli, Brussels sprouts, and kohlrabi.

This simple dish requires only four ingredients - letting the bright flavor of spinach to shine through.

Make this dish in late winter or early spring, when chard is at its best and artichokes make their first appearance at the farmer's market. 

It is much healthier, and just as flavorful, to wilt the spinach in a salad with a warm beet dressing instead of hot bacon dressing.

Serve this pie warm or at room temperature. For brunch, try coupling it with a green salad.

"Creamed" Spinach, spiced with cloves, bay leaves, nutmeg, and peppercorns, is deceptively rich -- its sauce is made creamy by skim milk and just a bit of half-and-half.

Spinach souffle is lightened with a bechamel sauce made with skim milk, bound with egg yolks, and given volume with beaten egg whites; it is airy when served right away and similar to a quiche when cooled.

This makes a great quick dinner or an elegant brunch dish.

Chard makes its way into both the crust and the custard in this healthy quiche.