I recently signed up for an organic food delivery service. Fresh fruit and vegetables and all-natural grocery items are brought to my door each week, and I don’t even have to put shoes on. Because organic produce is grown without the use of pesticides, it tastes better and is better—for the environment and for me. The only downside is all the kale, broccoli rabe, and other spring veggies that tend to overwhelm the box. Here are a few easy and delicious ways to cook up all your greens.

BOK CHOY–GINGER CHICKEN SOUP
(Serves 4)
Also known as Chinese white cabbage, bok choy is rich in vitamins, especially folate, which helps stave off anemia during pregnancy (and, some say, helps recovery after a night at the bar, though we wouldn’t know about that). For a shortcut, use cooked boneless chicken strips from the meat section of your supermarket, or a roasted chicken from your deli. Vegetarians can omit the bird and substitute vegetable broth.

2 tsps sesame oil
1 large carrot, cut into matchstick-sized pieces
1 shallot, minced
2 tsps finely grated fresh ginger
1/2 lb cooked, boneless, skinless chicken, cut into bite-size strips
4 cups chicken broth
1 cup water
2 tsps soy sauce
1 lb baby bok choy, trimmed and cut diagonally into 3/4-inch-wide strips
1/4 cup chopped scallion greens
Freshly ground pepper

1. In a four-quart pot, heat sesame oil over medium-high heat. Add carrots and cook, stirring, for two minutes. Add the shallot and ginger, stirring constantly until fragrant, about 30 seconds. Stir in chicken and cook one minute more.
2. Add the broth, water, and soy sauce and bring to a boil (scraping loose any ginger sticking to the bottom of the pot). Add bok choy, reduce heat to low, and simmer until the vegetables are tender, about five minutes. Remove from heat, stir in scallions, and season with freshly ground pepper.

SWISS CHARD, GRUYÈRE, AND CARAMELIZED ONION TART
(Serves 6 to 8)
Chard comes in a variety of colors—from dark green leaves with white stalks to red leaves with ruby stems. All are packed with vitamins A and C and loads of iron. You can also use the dark green glossy leaves of Lacinato (or Tuscan) kale in this recipe, which are equally nutritious.

1 sheet prepared pastry dough from a 15 oz. box, thawed if frozen
3 tbsps olive oil
2 large onions, halved and thinly sliced
2 tsps balsamic vinegar
1 1/2 lbs Swiss chard, stems and center ribs removed and saved for another recipe, leaves coarsely chopped or torn
Salt and freshly ground pepper
1 1/2 cups coarsely shredded Gruyère cheese (about 5 oz.)

1. Preheat oven to 375 degrees. Roll out the dough on a lightly floured surface and flatten with a lightly floured rolling pin to a 12-inch round. Fit dough into a nine-inch-round fluted tart pan with a removable bottom. Trim the overhang, leaving half an inch of dough around the edges, then fold dough over to form sturdier sides, and flute the edge. Prick the bottom of the dough with a fork and refrigerate until firm, at least 15 minutes. Line the dough with foil, and fill with pie weights or dried beans. Bake in the middle of the oven until edges are golden, about 15 minutes. Remove the foil and pie weights and continue to bake until the middle of the crust is golden brown, about 10 minutes more. Remove from the oven and let cool.
2. Heat two tablespoons of olive oil in a two-quart saucepan over moderately high heat. Add the onions and stir to coat well. Cover and cook, stirring occasionally until onions are very soft and golden brown,
about 15 minutes (stir in a little water, if necessary, to prevent the onions from sticking). Remove from heat, transfer to a bowl, and stir in balsamic vinegar.
3. Wipe out saucepan and heat one teaspoon of oil over moderately high heat. Cook chard in three batches, adding a teaspoon more oil with each of the next two batches and stirring until chard is wilted and cooked through, about two minutes per batch. (If using kale, it may take a couple minutes more to cook. Add a little water while cooking if the kale gets too dry.) Season with salt and pepper.
4. Squeeze out excess moisture from Swiss chard or kale. Layer the cheese, onions, and chard into the tart shell in that order, and bake until cheese is melted and tart is heated through, about 25 minutes. Let cool 10 to 15 minutes. Remove the tart and cut into wedges. Serve warm or at room temperature.

SMOKY ROASTED POTATOES WITH SWISS CHARD STEMS
(Serves 4 to 6)
Don’t chuck those stems! Packed with vitamins, they taste like a cross between celery and rhubarb. Red Swiss chard stems look especially dramatic in this recipe. Use a small paring knife to cut the leaves away. Tip: The smoky Spanish paprika known as pimentón is available at specialty gourmet stores, like adrianascaravan.com or spanishtable.com.

1 1/2 lbs fingerling potatoes, scrubbed and cut into 1/4-inch-thick slices
1 1/2 cups Swiss chard stems (from about 1 1/2 lbs Swiss chard), trimmed and chopped
1 large red bell pepper, seeded and cut into 1 1/2-inch-long thin strips
2 tbsps olive oil
Salt and freshly ground pepper
1 tbsp finely chopped garlic
2 tsps pimentón (smoky Spanish paprika)

1. Preheat oven to 425 degrees. In a large roasting pan, toss potatoes, Swiss chard stems, and bell peppers in olive oil. Season with salt and freshly ground pepper.
2. Roast in the middle of the oven, stirring occasionally, about 20 minutes.
3. Remove from the oven and stir in garlic and pimentón to coat vegetables.
4. Continue roasting 20 minutes more.

ZESTY SAUTÉED BROCCOLI RABE WITH OLIVES AND ALMONDS
(Serves 4)
Broccoli rabe (or raab) is sometimes called rapini. Its robust, slightly bitter flavor is best with something starchy (and it’s a great source of fiber, if you skipped your cereal that morning). Try serving it atop pasta or polenta.

4 tsps olive oil
1 lb broccoli rabe, trimmed and cut into 1 1/2-inch pieces
1/4 cup water
Salt
Hot red pepper flakes to taste
3 garlic cloves, minced
1/2 cup mixed pitted olives
Zest and juice of 1 lemon
1/2 cup almonds, toasted and coarsely chopped

1. In a nonstick skillet, heat two teaspoons of olive oil over moderately high heat. Add broccoli rabe and sauté five minutes, stirring in the water at the halfway point. Cook until water has evaporated. Transfer to a bowl and season with salt and red pepper flakes.
2. Heat remaining olive oil in skillet over moderately high heat. Add garlic and cook until fragrant, about two minutes. Stir in olives until heated through. Add to bowl with broccoli rabe. Stir in lemon zest and juice, then sprinkle with almonds. Serve over your favorite pasta, if desired.