Recipes with greens - 620 recipes
More Greens recipes
Sausage & Spinach Skillet Pizza
By á-25010
Starting the pizza on the stove top makes a perfectly crisp pizza crust! Feel free to adjust the pizza toppings to...
- 1 (15 ounce) can tomato sauce
- 3 tablespoons grated Parmesan cheese
- 2 tablespoons tomato paste
- 3/4 teaspoon dried oregano, crushed
- 1/2 teaspoon dried basil, crushed
- 1/8 teaspoon crushed red pepper
- 1 5 ounce package fresh baby spinach
- 2 teaspoons water
- Olive oil
- 1 pound frozen pizza or bread dough, thawed
- 8 ounces bulk Italian sausage, cooked and drained
- 1 1/2 - 2 cups shredded mozzarella cheese (6 to 8 ounces)
- Crushed red pepper (optional)
California Lettuce Wrap - South Beach Diet
By á-25010
phase 1 snack
- 2 leaves red leaf lettuce or 2 leaves green leaf lettuce
- 2 slices turkey breast
- 2 slices ham
- 2 slices tomatoes
- 2 slices avocado
- 2 teaspoons lime juice
- 2 leaves arugula or 2 leaves watercress
- 2 tablespoons sugar-free ranch dressing
White Pizzas with Arugula
By winefoot
A fresh and delicious pizza that will let you forget about getting pizza delivery and always going back to this rec...
- For the dough:
- 1 1/4 cups warm water
- 2 packages dry yeast
- 1 tablespoon honey
- Olive oil
- 4 cups all-purpose flour, plus extra for kneading
- Kosher salt
- 4 cloves garlic, sliced
- 5 sprigs fresh thyme
- 1/4 teaspoon crushed red pepper flakes
- For the topping:
- 3 cups grated Italian fontina cheese
- 1 1/2 cups grated fresh mozzarella cheese
- 11 ounces creamy goat cheese, such as montrachet, crumbled
- For the vinaigrette:
- 1/2 cup good olive oil
- 1/4 cup freshly squeezed lemon juice
- Freshly ground black pepper
- 8 ounces baby arugula
- 1 lemon, sliced
Roasted Yam & Kale Salad
By YOder
Super foods make a super salad! Nutrient-rich kale and garnet yams are the keys to this colorful salad
- 2 garnet or jewel yams, cut into 1-inch cubes
- 3 tablespoons olive oil, divided
- Salt and freshly ground black pepper to taste
- 1 onion, sliced
- 3 cloves garlic, minced
- 1 bunch kale, torn into bite-sized pieces
- 2 tablespoons red wine vinegar
- 1 teaspoon chopped fresh thyme
Bulgur, Spinach and Tomato Casserole
By á-7571
Bulgur is a versatile cracked wheat product that can lend a nutty flavor to a variety of dishes
- 1 cup coarse (#3) bulgur
- Salt to taste
- 1 28-ounce can chopped tomatoes with juice
- 3 tablespoons extra virgin olive oil
- 3 plump garlic cloves, minced
- 1/4 teaspoon sugar
- 1/4 to 1/2 teaspoon ground allspice or cinnamon (to taste)
- Freshly ground pepper
- 1 12-ounce bunch spinach, stemmed and washed thoroughly in 2 changes of water, or 2 6-ounce bags baby spinach
- 2 teaspoons dried mint or 1 tablespoon chopped fresh mint
- 1 1/2 cups cooked chickpeas (1 can, drained and rinsed) (optional)
- 2 ounces Gruyère, or 1 ounce each Gruyère and Parmesan, grated (1/2 cup)
Pan Seared Cod with Arugula Campari Tomatoes & Fig Balsamic Glaze
By AllysKitchen
This Pan Seared Cod with Arugula Campari Tomatoes & Fig Balsamic Glaze is such an easy and quick dish and you'll fe
- 1 to 1 1/2 pounds filet of cod, 3 equal size pieces
- 6 tablespoons butter, salted & divided
- 1 1/2 teaspoons sea salt
- 3 Campari tomatoes, cut into 2 thick slices
- 1 cup arugula, packed, divided
- 1/4 cup chardonnay
- 1/4 cup fig balsamic glaze
- 12 asparagus stalks, cooked, steamed or pan seared
- Coarse ground pepper, to taste
Spinach Tart with Olive-Oil Cracker Crust
By á-8183
Vegetarian Main Course!
- Crust:
- 3/4 cup whole-wheat flour
- 3/4 cup all-purpose flour
- 1 tsp. coarse salt
- 2 Tbs. sesame seeds
- 1/2 cup extra-virgin olive oil
- 1/2 cup water
- Filling:
- 1 1/2 lbs. spinach, stems trimmed, rinsed well (about 14 packed cups)
- 1 Tbs. extra-virgin olive oil
- 1 large shallot, finely chopped (about 1/2 cup)
- 1 clove garlic, minced
- 1/4 tsp. red-pepper flakes, plus more for serving
- 2 oz. feta cheese, crumbled (about 1/2 cup) or goat cheese??
- 2 large eggs, lightly beaten
- 1/2 tsp. coarse salt
- 1/2 tsp. sesame seeds
Roasted Beets and Kale Salad
By tonya370
This takes a little bit of time, but is soooo very delicious!
- 6-8 beets
- olive oil
- kosher salt
- 6-8 pieces of bacon
- 1-2 shallots, thinly sliced
- 4 cloves garlic, minced
- 1 apple, cut into strips (I prefer honey crisp)
- 3 bunches kale, multi colored. Center ribs removed and ripped into pieces.
- pecans or almonds, toasted
- 1 lemon, zested and juiced
- goat cheese
- olive oil
- balsamic vinegar
- finishing salt
Escarole with Spaghetti
By ladygourmet
Heat a large frying pan with the olive oil
- 1 head of escarole – cleaned and cut
- 5 cloves of garlic chopped
- 1 pint of grape tomatoes – halved
- 3 tablespoons of raisins – chopped
- 1 cup chicken broth
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- 1/4 tsp. red pepper flakes
- 1 tablespoon honey
- 2 tablespoons olive oil
- 1 lb. of your favorite spaghetti or macaroni
- Fresh grated Romano or Parmesan cheese
Pork Soup with Escarole
By ladygourmet
In a soup pot place the olive oil, carrots, celery, red onion, parsley, basil, garlic, salt, pepper and oregano
- For the Escarole:
- 2 carrots – diced
- 3 stalks celery – chopped
- 1 small red onion – diced
- 4-5 cloves of fresh garlic – chopped
- 1/4 cup of fresh parsley – chopped
- 1/4 cup of fresh basil - chopped
- 1 tsp. salt
- 1/2 tsp. black pepper
- 1 tsp. dried oregano
- 2-3 tablespoons olive oil
- 5-6 cups of chicken broth
- 2 cups shredded pork (from leftover pork)
- 1 lb. of your favorite macaroni for soup
- Fresh Romano or Parmesan cheese for grating
- 1 head of escarole – cleaned and cut
- 4-5 cloves of fresh garlic - chopped
- 1/2 tsp. salt
- 1/2 tsp. red pepper flakes
- 2-3 tablespoons olive oil
Boston Market Creamed Spinach
By jeknudson
In a large saucepan over medium heat, whisk together celery soup, flour, butter or margarine or canola oil, garlic ...
- 10 3/4 oz. can cream of celery soup
- 1 tbs. flour
- 1/4 cup butter or margarine or canola oil
- 1/2 tsp. garlic salt or to taste
- Salt to taste
- Pepper to taste
- 20 oz. frozen chopped spinach, cooked according to package directions, well drained OR 2 pounds fresh spinach, cleaned, stems removed, chopped, cooked and drained
- 1 tblsp dry onion, chopped, OR
- 1 small onion, peeled, ends removed, diced
Paleo SLOW-COOKER CARNITAS LETTUCE WRAPS WITH PINEAPPLE & AVOCADO SALSA
By ROBandSEAN
Crisp and tender slow-cooker carnitas are wrapped in butter lettuce and topped with pineapple and avocado salsa for...
- For the pineapple and avocado salsa:
- 1/4 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- Pinch of cayenne, or more to taste
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
- 2 pounds bone-in pork shoulder
- 1 onion, chopped
- 1 orange, juiced
- 2 tablespoons lemon or lime juice
- 3/4 cup diced fresh pineapple
- 1/2 cup diced red onion
- 1/4 cup chopped fresh cilantro
- 1 tablespoon lemon or lime juice, or more to taste
- Pinch of sea salt, or more to taste
- 1 avocado, peeled and cubed
- 1 head of butter or Boston lettuce, separated into individual leaves, for serving (optional)
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