Sometimes you get home from the market, unpack, and — oops — your table looks like this (grit and all):

(Alpha Smoot/Courtesy Food52)

You're going to need more than one way to cook (and eat) those dandelion greens, Swiss chard, broccoli rabe, collard greens, beet greens, turnip greens, mustard greens, spinach, and kale you just got — because there's only so much pesto you can make.

Arm yourself with these 15 ideas — you can cook any hearty winter green any of these ways. Who's a green machine now?

1. Cream them.

You know about creamed spinach — follow the same steps for kale, rabe, or any other sturdy green. Cook the greens down in olive oil, then simmer with cream and process if you'd like it smooth.

Penne with creamed greens and pancetta.

(Bobbi Lin/Courtesy Food52)

2. Dress them for salad.

Some greens, like beets greens or bok choy, should be cut into very thin ribbons so that they soften to a texture that's easy to bite. Others, like kale or dandelion greens, can be ripped into larger pieces (though feel free to shred them thinner if that's what you're feeling like).

12 kale salads that prove kale is here to stay

(James Ransom/Courtesy Food52)

Chicory and dandelion salad with warm bacon vinaigrette

(James Ransom/Courtesy Food52)

3. Goma-ae them.

Goma-ae means "dressed in sesame sauce" — while you'll usually see the Japanese dish with spinach, other greens are easy to substitute in: Just blanch them, then coat them with the sesame sauce.

Broccoli rabe goma-ae

(Alpha Smoot/Courtesy Food52)

4. Blanch, then sauté with olive oil, garlic, and chile.

Once you have your greens sautéed, they're a great side, sure, but also can go on top of a rice bowl, in pasta, in a burrito, or mixed into eggs.

Suzanne Goin's slow-cooked cavolo nero (a.k.a. Tuscan kale)

(James Ransom/Courtesy Food52)

Yotam Ottolenghi & Ramael Scully’s burnt green onion dip with curly kale

(James Ransom/Courtesy Food52)

5. Cook with beans (greens' best friend).

Heidi Swanson's pan-fried giant white beans with kale

(Mark Weinberg/Courtesy Food52)

A small way to be kind to yourself: make beans and greens for dinner

(Julia Gartlandt/Courtesy Food52)

6. Stick them in a frittata — or strata.

Turnip greens frittata

(James Ransom/Courtesy Food52)

Skillet strata with bacon, cheddar, and greens

(Alexandra Stafford/Courtesy Food52)

7. Ball them into meatless balls.

Fried green meatlessballs

(Alexandra Stafford/Courtesy Food52)

8. Smoothie them.

For very bitter greens, like dandelion, just put a little bit or your smoothie will taste quite puckery.

Green smoothie with avocado

(James Ransom/Courtesy Food52)

How to make a great smoothie without a recipe

(Courtesy Food52)

9. Alternatively, juice them.

Just like in smoothies, only add a handful of very bitter leaves.

Your green juice is missing something

(Courtesy Food52)

How to juice without a juicer

(Courtesy Food52)

10. Pesto!

Swiss chard stalk pesto with pepitas

(James Ransom/Courtesy Food52)

Kale pesto orecchiette

(James Ransom/Courtesy Food52)

11. Blend them into soup.

Turn any bunches of greens into a lively soup

(Bobbi Lin/Courtesy Food52)

12. Add them to quiche.

How to make (creamy, cheesy, fluffy) quiche that exceeds your expectations

(Mark Weinberg/Courtesy Food52)

13. Spanakopita them.

Real-deal spanakopita (straight from Yia Yia)

(Mark Weinberg/Courtesy Food52)

14. Pickle 'em for a rainy day.

Pickled mustard greens

(Alpha Smoot/Courtesy Food52)

15. Add them to pasta or soup.

(That's what you were going to do, weren't you?)

Pici pasta with dandelion greens

(James Ransom/Courtesy Food52)

Caldo verde (Portuguese soup with cauliflower)

(James Ransom/Courtesy Food52)

This story was originally published on Food52.com: 15 ways to cook whatever hearty green you've got