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in med saucepan heat 1 tbs oil over med heat

  • 4 tbs olive oil
  • 1 small onion
  • 2 cups quinoa
  • 1 1/2 cups water
  • 3 cups kale
  • 1/3 cup red wine vinegar
  • 1 tea Dijon mustard
  • 1/2 cup toasted pine nuts
  • 1/2 cup parmesan
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1. Place the Nuts, Seeds, Sun Dried Tomatoes & Dates into a medium sized bowl and place just enough water to cover ...

  • Soak Ingredients:
  • 1 Cup Macadamia Nuts (this gives it the creamy, dreamy taste!)
  • 1/2 Cup Sunflower Seeds
  • 1/4 Cup Cashews
  • 1/4 Cup Sesame Seeds (optional)
  • 5 Sun Dried Tomatoes
  • 4 Dates (pits removed)
  • Approx. 1 1/2 Cups Water to Cover the Soaked Ingredients
  • Other Ingredients:
  • 4-5 Heads of Green Leafy Kale (Washed & De-Veined – see image)
  • 1/2 Sweet Yellow Onion
  • 1 Single Stalk of Celery
  • 1 Carrot
  • 1/4 Cup Olive Oil
  • 3 Tablespoons Apple Cider Vinegar
  • 2 Tablespoons Braggs Aminos (or to taste)
  • 1 Teaspoon Cayenne Pepper (or to taste)
  • 1 Teaspoon Lemon Juice
  • 1 Cup Nutritional Yeast (this gives it the ‘cheesy’ flavor) – Add Last!
  • Additional 1/4 – 1/2 Cup Water – only if needed.
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In a large mixing bowl, combine the ground turkey, egg, defrosted spinach, bread crumbs and seasoning

  • 1 lb ground turkey
  • 1 egg, lightly beaten
  • 5 oz frozen spinach, defrosted {half a bag}
  • 1/3 cup Panko breadcrumbs
  • 3/4 cup crumbled goat cheese
  • 2 tsp Tony Chachere’s seasoning
  • whole wheat buns for serving
  • ketchup/mustard/lettuce/tomato for serving
1/5 (1 Votes)

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1. Preheat the oven to 350 degrees and spread the pecans on a baking tray

  • Salad
  • 1/2 cup pecans
  • 8 ounces kale
  • 4 to 5 medium radishes
  • 1/2 cup dried cranberries (or cherries)
  • 1 medium Granny Smith apple
  • 2 ounces soft goat cheese, chilled
  • Dressing
  • 3 tablespoons olive oil
  • 1 1/2 tablespoons apple cider vinegar (or white wine vinegar)
  • 1 tablespoon smooth Dijon mustard
  • 1 1/2 teaspoons honey
  • Sea salt and freshly ground pepper, to taste
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This is a copycat of the quiche muffins from Paradise Bakery

  • 1 pkg frozen chopped spinach
  • 1/2 cup egg beaters
  • 2 eggs
  • 1 cup skim milk
  • 2 cup shredded low fat cheese
  • 1/4 cup flour
  • 1 tsp nutmeg
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1. Place all marinade ingredients in blender or food processor and process until smooth

  • 1/4 cup raw almonds (or almond butter)
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons raw honey
  • 1 tablespoon tamari
  • 1 inch fresh ginger, grated
  • dash cayenne
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Cook crust 10 minutes. Then cool

  • I package frozen spinach
  • 1 onion chopped fine
  • 4 eggs in blender
  • 2 cups of cream (half and half cream)
  • 1/2 package of Swiss cheese 8 oz. (cut up)
  • 1/2 mozzarella (cut up) 8 oz.
  • 1/2 cup Parmesan cheese
  • Mrs. Smith's Deep Dish Pie crust (2)
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In saucepan over medium heat melt butter

  • 1 tbs butter
  • 1/4 c. slivered almonds
  • 1 lb spinach
  • 1 c. craisins
  • 4 oz feta cheese
  • Dressing;
  • 2 tbs toasted sesame seeds
  • 1 tbs poppy seeds
  • 1/2 c. sugar
  • 2 tsp minced red onion
  • 1/4 tsp paprika
  • 1/4 c. white wine vinegar
  • 1/4 c. cider vinegar
  • 1/2 c. oil
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Toss the spinach and basil in a large salad bowl

  • 6 cups fresh spinach leaves
  • 2 ups fresh basil leaves
  • 1/2 cup olive oil
  • 3 cloves of garlic, minced
  • 1/2 cup pine nuts
  • 4 oz. prosciutto, dices
  • 3/4 cup freshly grated Parmesan Cheese
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In a 6 qt pot, heat the olive oil, paprika, and cumin over low heat, stirring until aromatic, 2 to 4 minutes

  • 1/4 cup olive oil
  • 1 tsp sweet paprika
  • 1 tsp ground cumin
  • 1 or 2 medium bunches of scallions, trimmed, white parts cut into 1/4 inch pieces, enough green part cut similarly to fill 1/4 cup
  • 1 lb lentils (green, brow, red) (Red are preferred)
  • 5 1/2 cups chicken broth or vegetable soup
  • 3-4 cloves of garlic minced
  • 1 bunch of chard (red preferred but white or yellow stem work well too) stemmed and leaves roughly chopped
  • 1 bunch cilantro, coarsely chopped
  • Juice of 1 lemon
  • Kosher or sea salt to taste (use no much because broth typically has a lot of salt)
  • A small pinch of crushed red pepper flakes
  • Fresh ground pepper to taste
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1 In a medium bowl, mix the strawberries and apples; sprinkle lightly with asorbic acid if using

  • 6 cups Baby Spinach, washed and torn into bite-size pieces
  • 2 cups strawberries, washed, hulled and sliced
  • 1 medium granny smith apple, diced
  • 2 green onions, sliced
  • 1 large jalapeno pepper, seeded and minced
  • 3 tablespoons cilantro, chopped
  • citrus vinaigrette dressing
  • ascorbic acid (optional)
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1. In a large serving bowl, whisk together the lemon juice, 4 tablespoons olive oil, garlic, salt and pepper to ta...

  • Juice of one lemon
  • 6 tablespoons extra virgin olive oil
  • salt and freshly ground black pepper
  • red pepper flakes
  • 4 to 6 loosely packed cups kale, preferably flat leaf purple kale - midribs removed and leaves thinly sliced
  • 2/3 cup grated Pecorino Toscano cheese (Rossellino variety if you can find it or other flavorful grating cheese, such as Asiago or Parmigiano-Reggiano
  • 1 small loaf ciabatta or other rustic bread, cut into 1 inch cubes (about one cup)
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NO FAIL KALE SALAD Quinoa Salad with Kale and pine nuts, Parmesan