Use these often-discarded (but totally legal) ingredients.
Hardy greens like kale, collards, and spinach are staples in healthy recipes, but you might consider using another class of nutrient-rich, versatile ingredients: weeds. Here, Brooklyn-based recipe developer Ali Slagle transforms plants considered weeds into three innovative dishes. Dandelion greens make a bold topping for roasted sweet potatoes, amaranth seeds and leaves add texture to tuna steaks, and seasonal ramps provide aromatic flavor in a lower-carb version of tabbouleh.
Photography by Robert Bredvad. Styling by Kate Buckens.