Uber-nutritious dark greens have a substantial flavor, which allows them to stand nearly on their own in simple side dishes.

Blanching this mix of Swiss chard, Tuscan kale, and mustard greens does not actually cook the greens but softens them, while shocking them in cold water keeps their color strong and vibrant. A quick saute in olive oil adds a garlicky kick.

Radish greens have a mild flavor; this dish gets most of its heat from the radishes themselves and a bit of black pepper.

Adding walnuts and goat cheese makes it a meal on its own; to prepare as a side, keep it simple with just the greens.

These wilted greens couldn't be easier to prepare: Just cook in a pan over low heat. They're a perfect quick side; we like them with halibut and a quinoa salad.

Sweet onion and a bit of sugar add to the complexity of this wilted-green side dish.

Made with carrots, watercress, cashews, and orange, this saladlike side dish is easy to make any time of the year.

The flavors of garlic, lemon juice, and tahini are assertive enough to stand up to the taste of bitter dandelion greens. Serve this dish alongside broiled fish.

Made with tart grapefruit and bitter watercress, this easy salad brings a bit of brightness to the table any time of the year. Try serving it alongside quiche.

Sneak an extra helping of greens into brunch by serving this kale and potato dish alongside an egg entree.

This garlicky stew is as delicious as it is nutritious: Cannellini beans are full of fiber and protein. Collards, rich in vitamins A and K and calcium, are in the cancer-fighting cruciferous family

Cold-pressed sunflower oil (available at some health food and import stores) adds a deep, nutty flavor to leafy greens, such as Swiss chard and kale, and thinly sliced brussels sprouts.

When choosing leafy greens, mix it up -- buy whatever looks best the day you shop. Spinach, arugula, and mizuna make a winning combination -- and an unexpected alternative to the usual tomato topping for bruschetta.

The satisfying crunch of walnuts and the creaminess of fingerling potatoes gives a helping of salad greens added dimension; the nuts have a natural affinity for arugula, spinach, endive, and watercress.

Gouda, pear and walnuts dress up this low-calorie green, which has a decent amount of fiber and is an excellent source of both vitamins A and 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.

Delicata squash is not as rich in beta-carotene as other winter squashes but it's a good source of dietary fiber and potassium. Here it's tossed with kale, cranberry beans, and a tangy balsamic dressing.

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.

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

"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.

Have a family that's not too fond of brussels sprouts? Shredding them is a great way to sneak them onto the table without anyone knowing.

The pumpkin-seed-studded vinaigrette complements the texture and flavor of the escarole.