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1. Wash leaves and spin-dry

  • 8 C malabar spinach
  • 1 T grapeseed oil
  • 1 T minced garlic
  • 1 T minced ginger
  • 1 T minced scallion
  • 2 T soy sauce
  • salt and pepper to taste
  • 1 C dried assorted wild mushrooms, hydrated
3.8/5 (68 Votes)

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What I like best about this salad, besides the fact that it is completely delicious, is that you can dress it ahead...

  • Salad:
  • Kale, washed and cleaned
  • Raw Almond Slivers, handful
  • Dried Cranberries, handful
  • Roasted and Salted Pumpkin Seeds (Pepitas), handful
  • Crystallized Ginger (Candied Ginger), 6-8 pieces chopped up finely (No candied ginger? Try dried pineapple)
  • Orange Dressing:
  • 1/2 cup Orange Juice
  • 1/2 cup Sesame Oil or Canola Oil
  • 1 Tbsp Soy Sauce
  • 2 Tbsp Apple Cider Vinegar
  • 3 Tbsp Sugar
4/5 (6 Votes)

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From The Vegetable Butcher (Workman) by Cara Mangini

  • For the Honey Vinaigrette:
  • 2 ears corn (Note: Grilled corn adds another dimension to this salad; but if your corn is very fresh, you don't need to cook it. Shave the kernels off the cob and toss them directly into the salad)
  • 1 large head red-leaf lettuce, washed, dried well and chopped, or torn, into bite-size pieces
  • Flaked sea salt
  • Freshly ground black pepper
  • 2 ripe peaches, pitted and thinly sliced
  • 1 avocado, pitted, peeled and diced
  • 1/2 cup toasted walnuts
  • 1/2 cup freshly crumbled, good-quality feta cheese
  • 3 Tbsp. honey
  • 1/3 cup champagne, or white-wine vinegar
  • 1/2 tsp. fine sea salt, plus more, to taste
  • 1/8 tsp. freshly ground black pepper, plus more, to taste
  • 1/2 cup extra-virgin olive oil
  • 1/2 cup grapeseed oil
3.7/5 (12 Votes)

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Prep greens: Cook onion in 2 tablespoons butter in a wide 8-quart heavy pot over moderately low heat, stirring, unt...

  • 1/4 cup (1/2 stick or 2 ounces) butter
  • 1 small onion, finely chopped
  • 3 pounds Swiss chard, leaves and stems separated and both cut into 1-inch pieces
  • Pinch of freshly grated nutmeg
  • 2 cups heavy cream or whole milk
  • 2 garlic cloves, minced
  • 2 tablespoons flour
  • 2 pounds medium red-skinned sweet potatoes (yams), peeled and cut into 1/8-inch thick rounds
  • 1 tablespoon minced fresh Italian parsley
  • 1 tablespoon minced fresh thyme
  • Fine sea salt
  • Freshly ground black pepper
  • 1 1/4 cups (about 5 ounces) coarsely grated Gruyére cheese
4/5 (5 Votes)

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Dressing; Zest orange & add to a small bowl Add shallot, mustard, honey & orange juice Mix together Add beer & whi

  • 1 orange
  • 1 small shallot, chopped
  • 1 tsp. Dijon mustard
  • 1 tsp. honey
  • 1 Tbsp. orange juice
  • 1/3 cup India Pale Ale Beer
  • 1/3 cup olive oil
  • salt & pepper
  • 7 oz. arugula
  • 1/2 cup feta cheese crumbles
4/5 (5 Votes)

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In a small bowl whisk the oil and vinegar until no longer separated

  • Salad:
  • 6 cups kale leaves, massaged with sea salt
  • 6 strips precooked turkey bacon, diced
  • 1 cup cherries, halved (seeds removed)
  • 1/2 cup blueberries
  • 1/2 cup crumbled feta cheese
  • 1/2 cup diced granny smith apple
  • 1/4 cup pecan pieces
  • Balsamic Vinaigrette:
  • 1 Tbsp. Dijon mustard
  • 1/2 Tbsp. honey
  • 1/2 tsp. dried basil
  • 1/4 cup balsamic vinegar
  • 1/3 cup olive oil
  • Salt and pepper, to taste
3.4/5 (5 Votes)

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Wild salmon salad with greens and soba noodles

  • Grilled salmon
  • Mixed salad greens
  • Cilantro- 2 chopped tablespoons
  • Orange- segments
  • Cucumber- sliced
  • Tuscan kale
  • Sesame seeds
  • bottled sweet chili sauce
4/5 (4 Votes)

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-Cut the dried tomatoes -Mix Dijon mustard with honey -Place the fresh endive on a plate -Add tomatoes and Isabel T

  • 4 dried tomatoes
  • Dijon mustard
  • honey
  • fresh endive
  • Isabel Solid Light Tuna in extra virgin olive oil
4/5 (4 Votes)

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Pan cooked chicken breasts stuffed with a mixture of sautéd kale and corn with garlic

  • 4 teaspoons olive oil
  • 5 1/2 ounces frozen chopped kale, about 2 cups
  • 2 cloves garlic, finely chopped
  • Kosher salt
  • 1/3 cup frozen whole kernel corn
  • 2 ounces pepper jack cheese, grated, about 1/2 cup
  • Four (8-ounce) boneless skinless chicken breast halves
  • Freshly ground black pepper
  • 1/2 cup low-sodium chicken broth
  • 1 teaspoon all-purpose flour
  • 1 1/2 teaspoons fresh lemon juice
3.9/5 (12 Votes)

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Andouille Sausage and Cajun Shrimp Lettuce Wraps: Big on flavor, low on carbs, and gluten-free… Healthy eating a...

  • 2 tablespoons olive oil
  • 1 medium onion, finely chopped
  • 1 red pepper, finely chopped
  • 1 celery stalk, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 teaspoon Worcestershire Sauce
  • 1 teaspoon hot sauce (more if desired)
  • 7 ounces canned petite diced tomatoes
  • 12 ounces al fresco all natural Smoked Andouille Chicken Sausage
  • 1 pound fresh rock shrimp or small shrimp (50-60 count per pound)
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons paprika
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon cayenne
  • 1/2 teaspoon dried thyme
  • 2 heads Boston Bibb lettuce
  • garnish with chopped green onions and parsley
4/5 (3 Votes)

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Put steamer basket into a pot with water

  • 1 bunch kale, rinsed well, destemmed and cut into bite sized pieces
  • 3 heaping tablespoons tahini
  • Juice of 1 lemon
  • 1/2 cup water
  • 2 tablespoons soy sauce
  • 1 garlic clove, peeled and minced
  • 1 shake black pepper
  • 1 tablespoon maple syrup
4.3/5 (4 Votes)

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Nutritional Info Servings Per Recipe: 6 Amount Per Serving Calories: 246

  • 6 small-medium boneless, skinless chicken breasts
  • 4 oz baby spinach, julienned
  • 1/4 cup part skim ricotta
  • 1/4 cup reduced fat feta cheese
  • 2 tbsp Light sour cream
  • 2 tbsp finely chopped sun dried tomatoes
  • 3 cloves garlic, minced
  • 1 tsp Dijon mustard
  • 2 tbsp finely chopped scallions (green onions)
  • 1/2 tsp salt (more or less to your taste)
  • 1/2 tsp FRESHLY ground pepper
  • Add other herbs to your liking! Fresh or dried.
  • 1/2 tsp oregano
  • 1/4 tsp basil
  • 1 tbsp Extra Virgin Olive Oil
4/5 (3 Votes)

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Herbed Spinach, Feta, Ricotta stuffed Chicken Malabar Spinach And Wild Mushroom Stir-fry