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Recipes with greens - 620 recipes

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Combine olive oil and butter in a large soup pot; place over medium heat and cook until butter is melted

  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • 1 yellow onion, chopped
  • 3 cloves garlic, finely chopped
  • 2 cans (14.5-ounces each) Italian Diced Tomatoes with Basil, Garlic and Oregano
  • 4 cups tomato/spaghetti sauce-1 large can
  • 4 cups vegetable broth
  • 1 package (12-ounces) frozen tortellini
  • 1 - 2 bags 6oz. fresh baby baby spinach- take stems off-(spinach shrinks down)
  • salt and fresh ground pepper, to taste
  • Parmesan cheese to taste
4.6/5 (12 Votes)

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Allow cream cheese to warm to room temp

  • 14 oz. chopped frozen spinach
  • 1 cup sour cream
  • 1 cup mayonnaise (Hellmann's Light)
  • 1 pack of Knorr's dry vegetable recipe mix
  • 8 oz cream cheese
  • 1/4 cup chopped green onions
  • 1/4 cup grated Parmesan cheese
  • 14 oz can small artichoke hearts
  • 1 can sliced water chestnuts
  • 1 Tbsp. of garlic powder
  • (I double this recipe because we eat it so fast!)
4.6/5 (12 Votes)

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Quick and easy way to eat healthier with this tasty brown rice side dish

  • 1 cup quick-cooking brown or white rice
  • 3 tablespoons Crisco® Pure Olive Oil
  • 2 cups packed fresh spinach, coarsely chopped
  • 1/2 cup chopped walnuts
  • 2 teaspoons finely grated lemon peel
  • 1 clove garlic, minced
  • 1/2 teaspoon minced fresh rosemary
  • 1/4 teaspoon salt
4.3/5 (48 Votes)

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Going low carb and still craving Italian? This is a perfect blend of pinch and ricotta, adapted from George Stella...

  • Cooking oil spray
  • 16 ounces frozen chopped spinach, thawed and well drained
  • 1 1⁄2 cups ricotta cheese
  • 1 ⁄2 cup mozzarella cheese, shredded
  • 1 ⁄4 cup Parmesan cheese, grated
  • 6 large eggs, beaten until frothy
  • 1 teaspoon Dijon mustard
  • 1 ⁄2 teaspoon Italian seasoning
  • 1 ⁄4 teaspoon garlic powder
  • 1 ⁄4 teaspoon kosher salt
  • 1 ⁄8 teaspoon black pepper
4.2/5 (52 Votes)

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The perfect salad for a hot summer day!

  • Fresh Spinach
  • 1 Hard Boiled Egg
  • 5 Strawberries
  • Sugar or Caramel
  • Balsamic Vinegar
  • Pine Nuts
  • Isabel Solid Light Tuna in Virgin Olive Oil
4.7/5 (9 Votes)

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This Greek-inspired Spinach Phyllo Pie is great to serve as a party appetizer

  • 2 tablespoons olive oil, plus more for brushing
  • 1 medium onion, finely chopped
  • 3 large garlic cloves, minced
  • 2 (20-ounce) packages baby spinach
  • 1 cup crumbled feta, about 4 ouces
  • 1/4 cup golden raisins, chopped
  • Coarse salt, to taste
  • Black pepper, to taste
  • 20 sheets frozen phyllo dough, thawed and cut to 8x12-inches
4.6/5 (8 Votes)

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In a bowl, combine mayonnaise, sour cream, soup mix, water chestnuts and spinach

  • 1 c. mayonnaise
  • 2 c. sour cream
  • 1.8-oz. pkg. leek soup mix
  • 4-oz. can water chestnuts, drained and chopped
  • 10-oz. pkg. frozen chopped
  • spinach, thawed and drained
  • 1 round loaf pumpernickel bread
4.6/5 (8 Votes)

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My salad was inspired by a recipe that I found on Dr

  • 2 bunches of Lacinato Kale, washed dried and center stem removed (about 6 cups)
  • 2 - 4 Tbsp Fresh Squeezed Lemon Juice
  • Zest from one Lemon
  • 2 - 4 Tbsp excellent quality Extra Virgin Olive Oil (I used 2 Tbsp)
  • 2-3 cloves fresh Garlic, minced
  • 1 ounce (about 1/3 cup) finely grated Asiago Cheese
  • 1/3 cup Panko Bread Crumbs
  • 9 ounces cooked, drained Cannellini Beans. If using canned, rinse under cool water and drain well. (no salt added)
  • A few grinds of fresh Black Pepper
  • Sea Salt to your taste
4.6/5 (10 Votes)

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From Cover of November 1991 Bon Appétit page 66

  • 7 Tablespoons Butter
  • 3 Large Celery Stalks, Chopped
  • 5 Large Kale Leaves, center spine removed, slivered (about 6 cups)
  • 3 Tablespoons chopped fresh sage or 1 tablespoon dried crumbled
  • 3/4 Teaspoon salt
  • 1/2 Teaspoon pepper
  • 4 Cups 1/2-inch cubes white bread
  • 3/4 cups chicken stock or canned low-salt broth
  • 1 egg, beaten to blend
4.3/5 (11 Votes)

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Delicious, satisfying soup from a well-loved Junior League cookbook!

  • 2 Tablespoons olive oil
  • 12 oz thinly sliced fully cooked
  • smoked kielbasa
  • 1/2 cup diced onion
  • 4 cloves garlic ,minced
  • 1 1/2 teaspoons choped fresh thyme or
  • 1/2 teaspoon dried
  • Scant 1/2 teaspoon red pepper flakes
  • 5 cans chicken broth (low salt) 14 oz
  • each
  • 1 can diced tmatoes with liquid (I
  • use fire roasted) 14.5 oz
  • 1 can (15 oz) white cannellini beans,
  • rinsed and drained
  • 1 pkg. 9oz fresh cheese tortellini
  • 1/2 bunch fresh spinach, rinsed,
  • dried, tough stems removed
  • Grated Parmesan cheese , for serving
4.5/5 (13 Votes)

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COMBINE ingredients in microwaveable bowl

  • 1 lb. (16 oz.) Queso Blanco VELVEETA®, cut into 1/2-inch cubes
  • 1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained
  • 1 can (14 oz.) artichoke hearts, drained, chopped
  • 1/4 tsp. onion powder
  • 1/4 tsp. garlic powder
4/5 (59 Votes)

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In a large pot, heat olive oil; saute garlic & onion until soft

  • 4 T. olive or canola oil
  • 8 large garlic cloves, minced
  • 1 medium onion, chopped
  • 4-5 C. chopped raw kale (stems & middle vein removed)
  • 4 C. chicken or vegetable broth
  • 3 C. water
  • 1/3 C. ketchup
  • 1 quart (4 cups) stewed or diced tomatoes
  • 2 T. dried Italian herb seasoning
  • Salt & pepper to taste
  • 2/3 C. chopped fresh parsley (1/2 C. dried parsley)
  • 3 15-oz. white navy or cannellini beans, undrained
  • Shredded Parmensan cheese (optional)
4.4/5 (23 Votes)

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