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Light, fresh, and delicious

  • Fresh Mozzarella
  • Arugula
  • Italian Olives
  • Cherry tomatoes
  • Olive oil
  • Salt
  • Pepper
  • Garlic Powder
  • Lemon Juice
  • Honey
4.3/5 (10 Votes)

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This salad is long overdue for a more updated photo, so I apologize for it's lackluster appearance (this is from my...

  • SALAD VARIATION #1:
  • 1 bag baby spinach
  • 1 can bean sprouts, drained
  • 1 can water chestnuts, drained
  • 1 medium red onion, sliced thin
  • 1/2 pound bacon, cooked crisp
  • SALAD VARIATION #2:
  • 1 bag baby spinach
  • 3 to 4 hard boiled eggs, sliced thin
  • 1/2 medium red onion, sliced thin (or to your personal taste)
  • 1/2 pound bacon, diced and cooked crisp
  • DRESSING:
  • Makes approximately 2 cups of dressing
  • 1/2 cup salad oil (I prefer Extra-Virgin Olive Oil)
  • 1/2 cup white sugar
  • 1/2 cup ketchup
  • 2 tablespoons Worcestershire sauce
  • 1/4 cup red wine vinegar
4.3/5 (11 Votes)

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In a bowl, combine the onion, garlic, balsamic vinegar and extra virgin olive oil and marinade for a 30 minutes to ...

  • 1 small white onion,thinly sliced
  • 2 cloves garlic, minced
  • 4 tbsp balsamic vinegar
  • 1 1/2 tbsp extra virgin olive oil
  • 1 (10 oz) pkg baby spinach
  • 1 (8 oz) container ciliegine (cherry-sized) mozzarella balls
  • 1 cup yellow cherry tomatoes, thinly sliced
  • freshly cracked black pepper
4.3/5 (10 Votes)

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This easy salmon recipe makes a simple, satisfying supper any night of the week

  • 1 Knorr® Chicken flavored Bouillon Cube, crumbled
  • 5 Tbsp. olive oil, divided
  • 1 lb. baby red potatoes, quartered
  • 1 large bunch kale, coarse stems removed and torn into pieces
  • 4 salmon fillets (about 4 oz. ea.)
  • 1 lemon, peel finely grated and juiced
4.3/5 (11 Votes)

By

Add some diced fresh tomatoes

  • 3 Tbs. olive oil
  • 3 medium cloves garlic, minced (1 Tbs.)
  • 4 medium portabello mushrooms, stemmed, gills removed
  • Kosher salt
  • Freshly ground black pepper
  • 4 oz. cream cheese, softened
  • 3 Tbs. mayonnaise
  • 1-1/2 tsp. fresh thyme
  • 9 to 10 oz. frozen chopped spinach, thawed and squeezed dry
  • 9 oz. frozen artichokes, thawed, lightly squeezed dry, and chopped
  • 1/2 cup fresh breadcrumbs or panko
  • 1/3 cup finely grated Parmigiano-Reggiano
4.3/5 (11 Votes)

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These days, with the leafy dark greens omnipresent in the produce aisles, it seems like everyone is hailing to the...

  • 1 tablespoon oil, olive, extra-virgin
  • 4 stalk(s) celery
  • finely chopped
  • 1 small onion(s)
  • chopped
  • 2 clove(s) garlic
  • minced
  • 30 ounce(s) lentils, brown, canned
  • drained and rinsed
  • 1 cup(s) tomatoes, crushed
  • 3 cup(s) vegetable juice, low-sodium
  • 1 bunch(es) kale
  • (1/2-pound), tough stems removed and leaves roughly chopped (5 to 6 cups)
  • peppercorns, black
  • freshly ground, to taste
  • 1 cup(s) cheese, cheddar, reduced-fat
  • shredded
4.3/5 (11 Votes)

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In your pot or Dutch Oven, warm the butter and olive oil on medium heat and begin softening your vegetables

  • 2 Tbsp. extra virgin olive oil
  • 1 Tbsp. butter
  • 2 celery stalks, chopped
  • 1 large carrot, sliced thin
  • 2 Russet Potatoes, cleaned and cubed with skin on
  • 1 large onion, chopped
  • 2 large garlic cloves, minced
  • 3/4 to 1 lb. your favorite Italian Turkey Sausage (you can slice links or use ground, it doesn't matter)
  • 4 cups chicken stock
  • 5 oz. package of fresh baby spinach
  • 1 Bay Leaf
  • 1 (15 oz.) can Cannellini beans, drained and rinsed well
  • 1 cup half and half
4.3/5 (6 Votes)

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There's so much flavor going on with this recipe! Sweet butternut squash, fresh ricotta, hearty kale and the nutty,...

  • 1 medium butternut squash
  • 1 package good quality premade pasta sheets
  • 1 pound ricotta, drained of liquid
  • 1/4 cup of cooked kale, chopped, squeezed and drained, or substitute Swiss chard or spinach
  • 3/4 cup Parmesan or Pecorino Romano cheese, grated
  • 1 egg, slightly beaten
  • 1 garlic clove, finely chopped and smashed
  • Salt, to taste
  • Pepper, to taste
  • 1 lemon, zested
  • 1 stick unsalted butter
  • 10 sage leaves
  • 1/2 lemon, juiced
3.7/5 (12 Votes)

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In a large bowl, combine all ingredients except buns, mixing well with hands

  • 2 lbs. ground beef
  • 10-oz. pkg. frozen chopped spinach, thawed and drained
  • 1/2 to 3/4 c. grated Parmesan cheese
  • 1.35-oz. pkg. onion soup mix
  • 4 to 6 sandwich buns, split
4.3/5 (6 Votes)

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Find more recipes at: puffpastry

  • Ingredients
  • 3 tbsp. mayonnaise
  • 3 tbsp. sour cream
  • Generous dash freshly ground black pepper
  • 1/4 cup frozen chopped spinach, thawed and well drained
  • 1/3 cup well drained chopped canned artichoke heart
  • 1/3 cup lump crabmeat, well drained
  • 1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
  • 3 tbsp. Japanese bread crumbs (panko)
  • 1 1/2 tbsp. finely grated Parmigiano-Reggiano or Parmesan cheese
  • 1 1/2 tsp. extra-virgin olive oil
  • 12 small sprigs fresh parsley package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed 3 tbsp. Japanese bread crumbs (panko) 1 1/2 tbsp. finely grated Parmigiano
  • Reggiano or Parmesan cheese 1 1/2 tsp. extra
  • virgin olive oil 12 small sprigs fresh parsley
4.6/5 (21 Votes)

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If drinking a mojito on the seaside is not in the cards any moment in the near future, offer Spinach Mojito Smoothi...

  • 1/2 cup soy milk
  • 1 frozen banana
  • 1 cup baby spinach
  • 1 teaspoon vanilla extract
  • 1/2 small lime, juiced
  • 1/2 cup fresh spearmint Ice cubes
4.3/5 (12 Votes)

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Thaw, press and squeeze the spinach

  • 1 box frozen spinach, thawed and drained
  • 1/2 yellow onion, diced
  • 2 cloves garlic, minced
  • 1 tbs canola oil
  • 1 tsp salt
  • 1 tub vegan cream cheese
  • seasoning salt to taste
4.3/5 (12 Votes)

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