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First, make sure you always wash and pick through your lentils

  • 1-1/2 Cups French Lentils
  • 1 lb Hot or Mild Italian Sausage (Omit for Vegetarian/Vegan)
  • 8 oz (2-3 Cups) Kale stems removed and cut into ribbons
  • 1 Large Leek diced
  • 3 Carrots shredded
  • 3 stalks Celery diced
  • 1 Tbs Red Wine Vinegar
  • 3 Bay Leaves
  • 1 Tbs Thyme
  • 1/4 Tspn Red Pepper Flakes
  • 4 Tbs (Divided) Olive Oil
  • 6-7 Cups Water
  • Salt and Pepper
4.1/5 (11 Votes)

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Reviews from other cooks suggest that the blue cheese may be too strong on the first day, but is delicious the day ...

  • 1/4 cup blue cheese crumbles
  • 3 Tablespoons lemon juice
  • Salt and ground black pepper; to taste
  • 1-1/2 teaspoon extra-virgin olive oil
  • 1/2 small red onion thinly sliced
  • 1 (5 ounce) package baby spinach
  • 4 cups cubed and roasted butternut squash; warmed
4.3/5 (8 Votes)

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1. Cook pasta in a large pot of boiling salted water until al dente (about 8 minutes)

  • 1 lb. bow tie pasta (Farfalle)
  • 1/2 lb. unsalted butter at room temperature
  • 1 1/2 cups loosely packed baby arugula
  • 1 1/2 cups cooked peas or fava beans
  • 4 oz. prosciutto, torn into bite size pieces
  • 3/4 cup grated Parmigianino Reggiano cheese plus additional for serving
  • 4 ripe plum tomatoes, peeled, seeded and diced
  • 3 tables. chives, finely minced
  • 3 tables. basil leaves, finely chopped
  • Coarse salt and freshly ground white pepper to taste
4.6/5 (7 Votes)

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This is a Martha Stewart Recipe

  • 4 tablespoons unsalted butter, plus more for ramekins
  • 2 tablespoons finely grated Parmesan cheese (1/2 oz)
  • 1/4 cup all-purpose flour
  • 1 cup whole milk
  • 1 cup grated Gruyere cheese (2 ounces)
  • 2 tablespoons minced chives, plus 1 tablespoon 1/2 inch pieces
  • coarse salt and freshly ground pepper
  • 3 large eggs, room temperature, whites and yolks separated
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon red wine vinegar
  • 2 cups packed baby arugula (2 ounces)
  • 4 strips bacon, cooked and broken into large pieces, for serving
4.6/5 (7 Votes)

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Arugula Pesto Grate your cheese

  • Arugula Pesto
  • 1/2 cup grated romano or parmesan cheese
  • 1/2 cup walnuts, coarsely chopped
  • 1 clove garlic
  • 2 big handfuls of packed arugula leaves
  • A drizzle olive oil
  • salt and pepper
  • Italian Sausage
  • 1 X 8 inch piece Chorizo Sausage, hot
  • Dash oil
  • Dash Sherry vinegar
4.5/5 (8 Votes)

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Fresh spinach gets bulked up with diced ham, bell pepper, and sliced hard-boiled eggs, and tossed in a light mustar...

  • Juice from one lemon
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon Dijon mustard
  • 1/4 cup onion, minced
  • 1/2 teaspoon ground black pepper
  • 1 (9-10 ounce) package fresh spinach
  • 2 cups lean ham, diced
  • 1 red bell pepper, cored and sliced
  • 2 hard-boiled eggs, sliced
  • 1 tablespoon fresh parsley, chopped
4.3/5 (14 Votes)

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This hearty soup goes great with barbecue dishes or a nice crusty wheat bread for a filling dinner or lunch

  • 3/4 pound kielbasa
  • 2 cups chicken or vegetable broth
  • 2 cloves of garlic
  • 1 teaspoon dried oregano
  • 1 tablespoon olive oil
  • 2 cups cannellini beans, rinsed and drained
  • 2 medium tomatoes, small diced
  • 6 cups baby spinach leaves
  • Freshly ground black pepper to taste
3.7/5 (303 Votes)

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This recipe is perfect for summer

  • 1 pound chicken breasts, grilled and sliced
  • 1 pound dry linguine, fettucine or spaghetti
  • Salt, to taste
  • Black pepper, freshly ground, to taste
  • 6 ounces fresh baby spinach, steamed just until beginning to wilt
  • 2 tablespoons extra virgin olive oil
  • 1 1/2 teaspoons lemon zest
  • 2 tablespoons lemon juice
  • 1 1/2 cups skim milk ricotta
  • 1/2 cup Parmesan, finely shredded, plus more for serving
4.3/5 (23 Votes)

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Toss all ingredients together with your desired amount of dressing until combined

  • Poppyseed Dressing Ingredients:
  • 6 cups fresh baby spinach
  • 1 pint strawberries, hulled and sliced
  • 1 avocado, diced, (or you can double this to 2 avocados)
  • 4 ounces crumbled gorgonzola or blue cheese
  • 1/4 cup sliced almonds toasted
  • half a small red onion, thinly sliced
  • poppyseed dressing (recipe below)
  • 1/2 c avocado oil (or any Oil, such as olive oil)
  • 3 Tbsp apple cider vinegar
  • 2 Tbsp honey
  • 1 Tbsp poppy seeds
  • pinch of ground dry mustard (optional)
  • salt and pepper
4.4/5 (22 Votes)

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Need to warm up? Try this deliciously creamy and hearty soup with chicken, spinach, mushrooms and tortellini stuffe...

  • 1 1/2 tablespoons olive oil
  • 1 1/3 cups yellow onion, chopped
  • 1 1/3 cups carrots, diced
  • 6 to 8 ounces cremini mushrooms, sliced
  • 3 cloves garlic, minced
  • 4 1/2 cups low-sodium chicken broth
  • 1 pound chicken breasts, boneless, skinless, pounded evenly to about 1/2-inch thickness
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • Salt and freshly ground black pepper
  • 1/4 cup unsalted butter, sliced into 1 tablespoon pieces
  • 1/3 cup flour
  • 2 1/2 cups milk
  • 9 ounces refrigerated three cheese tortellini
  • 4 cups fresh spinach
  • 1/3 cup heavy cream
  • Parmesan cheese, finely shredded for serving
4.4/5 (19 Votes)

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This hearty salad makes for a great lunch or light dinner

  • 12 cups baby spinach
  • 2 red potatoes, cut into a 1/4-inch dice
  • 1 tablespoon olive oil
  • 1 red onion, finely chopped
  • 1 cup green beans, cut into 2-inch pieces
  • 1 pint grape tomatoes, halved
  • 1 cup crumbled feta cheese
  • 1/3 cup kalamata olives, halved
  • 3 tablespoons red wine vinegar
  • 1/2 lemon, juiced
  • 1 teaspoon creamy Dijon mustard
  • 1/4 cup fresh basil
  • 1 clove garlic
  • 1/4 cup olive oil
  • Salt and pepper, to taste
4.3/5 (18 Votes)

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Stroganoff is best known as a beef dish, but you won’t miss the meat in this vegetarian version

  • 1/2 ounce dried porcini mushrooms (about 1/2 cup)
  • 2 cups water
  • 2 tablespoons plus 2 teaspoons olive oil
  • 8 ounces fresh cremini mushrooms, stems trimmed and sliced 1/4 inch thick
  • 1 1/2 cups medium-dice yellow onion (about 1 medium onion)
  • 1/2 teaspoon paprika
  • 2 tablespoons all-purpose flour
  • 1 bunch flat-leaf kale (about 11 ounces), tough stems removed and leaves cut into bite-size pieces
  • 3 medium garlic cloves, minced
  • Kosher salt
  • Freshly ground black pepper
  • 1/4 cup dry white wine
  • 8 ounces dried egg noodles
  • 2 tablespoons unsalted butter (1/4 stick)
  • 1/3 cup sour cream
4.3/5 (27 Votes)

Any burning questions? Our chefs answer!

Kale and Mushroom Stroganoff French Lentil Soup with Sausage and Kale