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Preheat oven to 350 degrees F

  • 1 package boneless, skinless chicken breasts - 5 per package
  • 1 carton sliced mushrooms, finely chopped
  • 11 oz diced white onion
  • bag of baby spinach, roughly chopped
  • 3 Tbsp Adams Reserve Sun-Dried Tomato Bread Dipper
  • 1/4 cup grated parmesan cheese
  • 2 Tbsp olive oil
  • 1 jar Orti Di Calabria Vodka Sauce
0/5 (0 Votes)

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Put the lettuce in a small bowl and cut up hard boiled egg into small pieces

  • Leaf or Romaine lettuce, torn in small pieces
  • 1 hard boiled egg
  • 4 strips bacon
  • 2 Tbs. vinegar
  • 2 Tbs. sugar
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place oil, garlic and rosemary in a large pot over medium heat

  • 2 tbsp evoo
  • 7 cloves garlic, chopped
  • 4 sprigs fresh rosemary
  • 1 large yellow onion, diced
  • 1 large carrot, diced
  • 1 stalk celery, diced
  • 1 leek, diced (white and green parts)
  • 1 russet potato, peeled and diced
  • 8 c water
  • 3 vegetable boullion cubes
  • 1 bunch lacinato kale
  • 1/3 c quinoa
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Heat oil in medium pot over medium heat

  • 8 manicotti tubes
  • 1/4 lb Monforte Toscano or Italian
  • Percorino Toscan, 1 cup grated cheese
  • 1 Tbsp shaved almonds
  • TOMATO SAUCE
  • 1 T olive oil
  • 1 cup diced onion
  • 1 T minced garlic
  • 1 can (796 g) diced tomatoes
  • 1/3 cup tomato paste
  • Salt and pepper
  • SPINACH BECHAMEL
  • 1 T olive oil
  • 1 bag (255 g) pre-washed spinach
  • 2 cups whole milk
  • 1 bay leaf
  • 4 T butter
  • 3 T flour
  • Pinch of nutmeg
  • Salt and pepper
  • MUSHROOM FILLING
  • 2 T butter
  • ¼ cup diced shallots
  • 1 lb. Button mushrooms, finely chopped
  • 1 T fresh lemon juice
  • Salt and pepper
0/5 (0 Votes)

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Toast the walnuts in a 325 oven for 5-7 minutes

  • Gorgonzola Vinaigrette Dressing:
  • 2 heads Red Oak Leaf Lettuce
  • 2 Granny Smith Apples
  • 1 cup walnut halves
  • 2 cups crumbles Gorgonzola cheese
  • Juice of one lemon
  • Salt and pepper to taste
  • 1 T Dijon mustard
  • ¼ cup apple cider vinegar
  • ½ tsp chopped fresh thyme
  • ¼ cup mayonnaise
  • ¾ cup olive oil
  • 1 cup crumbled Gorgonzola cheese
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I serve variations of this lettuce salad with fruit and nuts throughout the year

  • • SALAD
  • • lettuce and baby lettuce
  • • bell pepper, thinly sliced
  • • fruit (pomegranate seeds, kiwis, nectarines, Clementines, or raisins depending on the season)
  • • pine nuts, toasted (optional)
  • • DRESSING
  • 1/3 • 1/3 cup virgin olive oil
  • 1/3 • 1/3 cup salad vinegar
  • 1/8-1/4 • 1/8-1/4 cup lemon juice
  • 1/2 • 1/2 teaspoon salt
  • • sprinkle black pepper
  • • sprinkle garlic powder
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Brush pie shell with egg yolk

  • 1c Buttermilk
  • 1c Half & Half
  • 8 Eggs
  • 2c Cheese, two kinds
  • 1cn Spinach, drained well
  • 10 Slices Bacon, precooked, chopped
  • 1 9” Pie Shell
  • 1 9”x 9” Pan
0/5 (0 Votes)

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Poached Pear, Macadamia, and Spinach Salad with Goat Cheese Notes: You can poach the pears up to 3 days ahead; le...

  • * Poached pears (recipe follows)
  • * 6 quarts baby spinach leaves (18 oz.), rinsed and crisped
  • * 1 jar (6 oz.; 1 1/4 cups) plain roasted, roasted and salted, or honey-roasted macadamia nuts
  • * 4 ounces fresh chèvre (goat cheese)
  • * 1/3 cup mild olive oil
  • * 3 tablespoons rice vinegar
  • * 1 tablespoon whole-grain mustard
  • * 1 tablespoon honey
  • * 1 tablespoon dried thyme
  • * Salt and pepper
  • * 3/4 cup pomegranate seeds (optional)
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Italian Sausage Soup

  • 2 medium red onions
  • 1 large red bell pepper
  • 1¼ lbs hot Italian sausage links (5 links), casings removed
  • 4 garlic cloves, pressed
  • 6 cups chicken stock
  • 1 can (28 oz) petite diced tomatoes, undrained
  • 1 cup uncooked ditalini pasta
  • 2 sprigs fresh rosemary
  • 1 small head (12 oz) escarole - (about 12 cups sliced)
  • 2 tbsp balsamic vinegar
  • 1 tsp salt
  • 2 oz Parmesan cheese, shaved
5/5 (1 Votes)

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A refreshing springtime salad which offers a lively taste sensation and is topped with savory Romano cheese shreds

  • 3 cups baby spinach or torn spinach leaves
  • 3 cups salad blend of arugula, frisee and radicchio lettuce
  • 1 cup sliced strawberries (about 6 ounces)
  • 1/4 cup chopped walnuts (optional)
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon fresh temon juice
  • 1 teaspoon honey
  • 1 ounce shredded Romano or Parmesan cheese
0/5 (0 Votes)

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Wash escarole Boil water with salt When water boils put escarole in Keep pushing escarole down in pot Boil for

  • 6 Bunches of escarole
  • 7 lbs of pork neck bones
  • 6 stalks of celery
  • 15 pieces of locatelli cheese
  • oil
  • salt
  • pepper
  • 28 oz of crushed tomatoes
  • Italian bread
0/5 (0 Votes)

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Peanut Sauce Preparation: Heat oil in medium saucepan over medium-high heat

  • Peanut Sauce:
  • 1 ‑3/4 to 2 pounds fresh spinach, washed and stemmed or 2 packages (10 ounces each) fresh spinach
  • 3 boneless skinless chicken breasts
  • 1 fresh red chili pepper, seeded and finely chopped* or 1/4 cup diced red bell pepper
  • 1/2 stalk fresh lemon grass
  • 2 kaffir lime leaves
  • 2 tbsp oil
  • 2 tsp vegetable oil
  • ½ cup finely chopped onion
  • 3 clove garlic, minced
  • ½ c chunky peanut butter
  • 3 Tbsp packed brown sugar
  • 2 Tbsp fish sauce or soy sauce
  • 1 tsp paprika
  • ¼ tsp ground red pepper
  • 1 c unsweetened coconut milk
  • 2 Tbsp lime juice
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Swimming Rama Chicken on Fresh Spinach Spinach & Mushroom Chicken with Vodka Sauce