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A seasonal dish from the BoneFish Grill

  • Lemon Butter Sauce:
  • 1/2 cup dry white wine
  • 1/4 cup heavy cream
  • 3 teaspoons salt
  • 3 tablespoons lemon juice
  • 10 tablespoons unsalted butter
  • Salmon with Spinach, Bacon, and Gorgonzola:
  • 4 to 6 8-ounce portions of salmon
  • 4 cups spinach
  • 2 ounces olive oil
  • pinch of salt
  • 8 to 12 ounces crumbled gorgonzola blue cheese (2 ounces per fish portion)
  • 4 to 6 tablespoons diced, cooked bacon (1 ounce per fish portion)
4/5 (4 Votes)

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Spinach pasta salad is light and refreshing with a sweet and spicy teriyaki dressing, with added nuts, oranges and ...

  • DRESSING:
  • 8 ounces bowtie pasta, cooked and cooled
  • 4 cups spinach leaves, cleaned
  • 1/2 cup craisins
  • 1/3 cup cashews or pine nuts
  • 1 (4-ounce) can mandarin oranges, drained
  • 1/4 cup cilantro leaves, roughly chopped
  • 1/3 cup teriyaki sauce
  • 1/3 cup rice wine vinegar
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon sugar
  • 1/2 cup olive oil
3.9/5 (19 Votes)

By

Melt all in crockpot on low and stir often

  • 2 lbs Jalapeno Cheese (L&M Meats Only)
  • 2 jars diced pimentos (drained)
  • 1/2 onion chopped finely
  • 1 roma tomato chopped
  • 2 cups milk
  • 1 pkg frozen spinach, thawed & drained
  • 1/2 tsp garlic powder
  • salt & pepper
3.9/5 (21 Votes)

By

Adzuki Beans Place beans in a large bowl and cover with water and let sit over night

  • Adzuki Soak
  • 250 grams adzuki
  • 2 quartes cold water
  • The Base
  • 3 tbsp olive oil
  • 1 yellow onion chopped
  • 2 carrots chopped
  • 1 celery stick chopped
  • 2 garlic cloves
  • 1 tbsp ground cumin
  • 1 tsp curry
  • 1 tbsp smoked spicy paprika
  • 1 tbsp sweet paprika
  • 2 tbsp tomato paste
  • 4 whole tomatoes chopped in 4
  • 2 quarts cold water
  • 1 tbsp dried oregano
  • 1 bay leaf
  • 1 cinnamon stick
  • 1/2 cup quinoa
  • 1 cup chopped swiss chard
  • 1 piece kombu
  • Salt and freshly ground black pepper
3.8/5 (4 Votes)

By

Heat the oil in a heavy-bottomed 10- or 12-inch skillet over medium heat

  • 1 tablespoon olive oil
  • 1 large sweet potato (about 3/4 to 1 pound), peeled and cut into 1-inch cubes
  • 1 tablespoon minced fresh rosemary
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 cup chicken or vegetable broth
  • 1 (5-ounce) bag baby spinach or 1 large bunch spinach, rinsed and torn into bite-sized pieces
  • 1/2 cup half-and-half
  • 1 (12-ounce) bag frozen cheese tortellini
3.8/5 (10 Votes)

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Heat the skillet over medium heat, add olive oil, the onions, pineapple and garlic

  • 1 tablespoon olive oil
  • 10 ounces spinach, washed and cut crosswise into
  • 3 -inch pieces
  • 1/4 cup chicken broth
  • 1/2 pineapple (or 3 cups cubed pineapple), cut into
  • 1/2 -inch cubes
  • 1/2 red onion, roughly chopped
  • 2 garlic cloves, minced
  • 1/2 teaspoon red chili flakes
4.2/5 (5 Votes)

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First things first, fill a large pot with water, salt it, and turn it on high for the pasta

  • 8 oz salmon fillet
  • 5 oz fresh spinach (half a bag)
  • 1 cup heavy cream
  • Small handful of parsley
  • 3 tablespoons of butter
  • 1/2 pound of pasta (half a box)
  • Zest of one lemon
  • Salt and Pepper to taste
4/5 (3 Votes)

By

215 Calories

  • 1 tablespoon extra-virgin olive oil
  • 2 cloves garlic, minced
  • 10-ounce bag baby spinach, rinsed
  • 1 cup tomato salsa, drained (use a mesh strainer)
  • 1 pound cod fillets, (haddock or other firm white fish could be substituted), cut into 4 portions
  • Ground black pepper, to taste
  • 1/2 cup crumbled feta cheese
3.8/5 (4 Votes)

By

Preheat oven to 350 degrees

  • 1 (16 oz.) bag frozen niblet corn, thawed
  • 1 (10 oz.) bag fresh baby spinach
  • 3 carrots grated
  • 1 onion, finely chopped
  • 1 (16 oz) container sour cream
  • 1 (10.75-oz.) can cream of chicken soup
  • 1 large egg
  • 1 (6-oz) box chicken flavored stuffing mix
  • 1/2 cup butter, melted
2.7/5 (10 Votes)

By

Sauté onion in butter till tender

  • Christy Coleman Spinach, Artichoke and Crawfish Dip
  • 2 boxes frozen chopped spinach, cooked and drained
  • 1 large jar marinated artichoke quarters
  • 1 stick real butter
  • 1 onion chopped
  • 8 oz philly cream cheese
  • 10 oz Monterey Jack
  • ½ carton sour cream
  • 4 oz parmesan cheese
  • ½ pound crawfish tails
  • dash Cajun seasoning, and Worcestershire sauce
3.7/5 (3 Votes)

By

1. Cook spinach in salted boiling water for 1 minute or until blanched

  • 12 ounces spinach leaves, washed
  • 1/4 cup olive oil
  • 3/4 teaspoon salt
  • 1/2 teaspoon fresh ground black pepper
  • 12 ounces portobello mushroom, sliced 1/2" thick
  • 2 tablespoons garlic, finely chopped
  • 1/2 teaspoon red pepper flakes
  • 2 cups tomatoes, canned, diced fine
  • 1 teaspoon balsamic vinegar
  • 1/2 teaspoon dried rosemary, crumbled
  • 1/2 teaspoon dried thyme
  • 9 each lasagna noodle
  • 8 ounces goat cheese
  • 8 ounces mozzarella, shredded
  • 4 ounces asiago Cheese, grated
3.5/5 (4 Votes)

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This is my most popular thing to bring to parties

  • 1 Package of cream cheese
  • 1/4 cup fresh grated parm
  • 2 tbsp. fresh grated romano
  • 1/4 medium red pepper, minced
  • 1 shallot minced
  • 1 green onion minced
  • 1/2 tsp. garlic powder
  • 1/2 block frozen chopped spinach, thawed and drained well
  • shredded cheddar cheese to sprinkle on top
3.9/5 (9 Votes)

Any burning questions? Our chefs answer!

"Kelsey's" 4 Cheese Spinach Dip Salmon Topped with Spinach, Bacon, and Gorgonzola