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Quick, easy & healthy!

  • 1 1/2 teaspoon olive oil
  • 1 pound salmon fillets
  • 1 cup vegetable broth
  • 1 tablespoon minced garlic (you can always add more if you are like me!)
  • 16 ounces frozen chopped spinach, thawed and drained
  • 1 pound angel hair pasta, cooked & drained
  • 1/2 cup Parmesan Cheese, grated
4.3/5 (9 Votes)

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Set a heavy pot of salted water over medium-high heat and bring to a rolling boil

  • 3 cups Swiss chard, stems removed, roughly chopped
  • 1 tablespoon butter
  • 3 cloves garlic, thinly sliced
  • 1/2 pound sorrel, stems removed, roughly chopped
  • 1 tablespoon all-purpose flour
  • 2 cups whole milk
  • 1/4 cup grated Parmesan
  • Salt
  • Freshly ground black pepper
  • 1/3 cup panko bread crumbs
4.3/5 (4 Votes)

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Create a festive holiday wreath for your guests by utilizing freezer finds to keep it simple & quick! {Photos and r...

  • 1/2 package of frozen chopped spinach (sold in 10 oz. packages - so 5 ounces worth)
  • 8 oz. container of non-dairy Chive & Garlic flavored cream cheese spread
  • 1 package of gluten-free garlic baguettes (like Cole's brand - each package container 3 baguettes)
  • Optional: 1 red pepper
4.5/5 (2 Votes)

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"Escarole always needs a good soak in cold water to rid it of the dirt trapped between its leaves

  • 1 head escarole, dark green outer leaves discarded, inner leaves separated and trimmed of dark green tops
  • 1/4 C. good extra-virgin olive oil
  • 1 –2 cloves garlic, thinly sliced
  • 1 –2 cups cooked white beans with some of their cooking liquid or a small ladleful of water
  • Salt and pepper
4.5/5 (2 Votes)

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This Smoked Salmon, Arugula and Goat Cheese Tart is the perfect appetizer for a party

  • Unsalted butter, for greasing the tart pan
  • 1 cup all-purpose flour
  • 1/2 cup almond flour
  • 1/4 cup packed fresh flat-leaf parsley leaves
  • 1 tablespoon fresh thyme leaves
  • Kosher salt and freshly ground black pepper
  • 1 stick unsalted butter, cut into 1/2-inch pieces, chilled
  • 2 tablespoons ice water, plus more as needed
  • 3 tablespoons olive oil
  • 1 medium leek, pale green and white part only, cleaned and thinly sliced
  • 6 cups baby arugula leaves (6 ounces)
  • 2 ounces goat cheese, crumbled
  • 3 ounces smoked salmon, chopped into 1/2-inch pieces
  • 6 large eggs, at room temperature
  • Kosher salt and freshly ground pepper
  • Special equipment: a 9-inch diameter tart pan with a removable base
4.4/5 (10 Votes)

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From The Chew July 10th

  • Beef brisket
  • coriander
  • cayenne pepper
  • black pepper
  • salt
  • yellow mustard
  • brown sugar
4.4/5 (10 Votes)

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A fun appetizer for any occasion

  • Dough:
  • 17 oz of flour
  • 1/3 cup of extra virgin olive oil
  • 3/4 cup dry white wine
  • 1 teaspoon salt
  • (You can also use 2 pre-made pie crusts from the refrigerated section at the grocery store. Not as tasty, but very convenient and cuts prep time.)
  • Filling:
  • 12 oz of boiled spinach
  • 12 oz ricotta
  • 1 egg
  • 3 oz of grated Parmesan
  • Salt and pepper
  • Italian seasoned bread crumbs
4.1/5 (36 Votes)

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1. Cook spinach about 5 minutes in boiling water; drain

  • 1 batch Basic Crepe Batter (makes 6 crepes)
  • 1 lb raw spinach, washed thoroughly to remove sand, discard stems and heavy veins
  • 1 cup lean ham, finely chopped
  • 3 TBS heavy cream
  • 1 TBS Parmesan Cheese, grated
  • 1 TBS cornstarch dissolved in 2 TBS cold water
  • pinch of salt
  • pinch of nutmeg
4/5 (9 Votes)

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Light and fresh, this inventive medley of Mahi Mahi, orange, fennel, olives and butter lettuce with an olive oil dr...

  • 1 orange or blood orange supremes, chopped
  • 1 cup fennel, shaved
  • 2 tablespoons black olives, chopped
  • 3 cups butter lettuce
  • 4 ounces leftover mahi-mahi
  • Olive oil, for serving
4.4/5 (7 Votes)

By

Preheat oven to 200°C. Line a large baking tray with non-stick baking paper

  • 700 g butternut pumpkin, peeled, cut into 2cm pieces
  • Olive Oil Spray
  • 1 leek, pale section only, halved lengthways, washed, dried, thinly sliced crossways
  • 2 garlic cloves, crushed
  • 100 g baby spinach leave
  • 4 eggs
  • 2 egg whites
  • 60 ml (1/4 cup) skim milk
  • 80 g (1/3 cup) fresh low-fat ricotta
  • 1/3 cup fresh basil leaves
  • Mixed salad leaves (optional), to serve
4/5 (15 Votes)

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I had so many zucchini and just felt like something different

  • 2 cloves garlic minced
  • 2 tbsp butter
  • Sea salt and ground pepper to taste
  • 1/2 cup of your choice, (Farro, Rice, Quinoa, Barley)
  • 1 cup frozen (10 oz) spinach, drained well
  • 1-1/4 cup chicken broth
  • 1/4 cup half n half (more if needed)
  • 1/2 can (15 oz) petite diced tomatoes
  • 1 cup Parmesan cheese
  • 2 medium zucchini
  • 12 oz pkg of shredded mozzerella cheese
  • Optional: 1/4-1/2 lb. Italian sausage***
4.5/5 (10 Votes)

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Warm pita bread is topped with some hummus, crumbled goat cheese, roasted zucchini, arugula, chopped almonds and se...

  • 4 small zucchini, cut into 1/2-inch thick rounds, about 1 1/2 pounds
  • 2 tablespoons olive oil
  • Kosher salt
  • 4 round, pocketless whole-grain pita
  • 1/3 cup prepared hummus
  • 1/4 cup crumbled goat cheese
  • 2 cups baby arugula
  • 1/4 cup chopped almonds
  • 1 lemon, quartered, for serving
4.4/5 (7 Votes)

Any burning questions? Our chefs answer!

Roasted Zucchini Flatbread with Hummus, Arugula, Goat Cheese & Almonds Angel Hair Pasta with Salmon and Spinach