Recipes with greens - 620 recipes
More Greens recipes
Original Ranch Spinach Dip
By SMSchreiber
Preparation Prep Time: 30 min
- Ingredients
- 1 packet/1 oz.
- Hidden Valley® The Original Ranch® Dips Mix
- 1 container/16 oz.
- Sour cream
- 1 box/10 ounces
- Frozen chopped spinach, thawed and well-drained
- 1 can/8 oz.
- Water chestnuts, rinsed, drained and chopped
- 1 round loaf
- French Bread
- Fresh vegetable sticks
Houston’s Artichoke Spinach Dip
By longhornfans
1. In food processor blend artichokes, Romano cheese, garlic and parmesan cheese for about 1 – 1 1/2 minutes
- 1 (6.25 oz) Jar Marinated Artichokes (drained)
- 1 (10 oz.) Package Frozen Chopped Spinach (thawed and drained very well)
- 1/2 tsp. Minced Garlic
- 1/3 C. Freshly Grated Romano Cheese
- 1/4 C. Freshly Grated Parmesan Cheese
- 1 C. Shredded Mozzarella Cheese
- 1/3 C. Cream or Half and Half
- 1/2 C. Sour Cream
mushroom sausage spinach strudel
By momofsixplus1
heat oil in medium skillet over medium heat until hot
- 3 tbl olive oil
- 1 small onion, chopped
- 1/4 lb fresh mushrooms, sliced
- 1/4 cup chopped red bell pepper
- 1 clove garlic, minced
- 1/2 lb bob evans original recipe roll sausage, cooked and drained
- 1/2 lb fresh spinach, washed, chopped and drained
- 1/4 cup shredded swiss cheese
- 4 sheets of phyllo dough-thawed per pkg directions
- 1/4 cup butter or margarine, melted
- 3 tbl dry bread crumbs
Peanut Butter, Mayonnaise, and Lettuce Sandwich
By kbwinson
Okay, sounds gross but I love it! I found this recipe online
- 2 slices bread
- 1 tablespoon mayonnaise
- 2 tablespoons peanut butter
- 2 lettuce leaves
Portuguese Kale Soup
By Nalli
This soup came from our Victory Gardens Vegetable Cook Book, a much used and appreciated gift from Deb Courtney whe...
- 1 lb kale
- 1 lb potatoes
- 1 lb smoked sausage (linguica or chorizo)
- 1 cup chopped onions
- 1/2 cup chopped carrots
- 2 tsp chopped garlic
- 2 Tb olive oil
- 2 Tb butter
- 2 qt chicken broth or combination of beef and chicken
- 3 lb peeled, seeded, and chopped tomatoes
- 1 1/2 cups cooked kidney beans
- Salt and freshly ground pepper
Spinach Lobster Bisque
By á-174942
For the Lobster (or Crab or Shrimp) Broth: Simmer lobster shells with unusable legs in cups of water with the cele...
- LOBSTER BROTH:
- 2 tablespoons minced shallot
- 2 tablespoons butter
- 2 cups vermouth or chicken stock
- 6 tablespoons flour
- 3 cups lobster broth (see below)
- or use 3 cups of clam juice
- 1/4 teaspoon dry mustard
- 3 cups half-and-half
- 1 cup cooked pureed spinach
- 1 1/2 teaspoons salt
- 1/2 teaspoon freshly-ground black pepper
- Lobster shells and unusable legs
- 1 celery stalk
- 1 small onion
- 1 bay leaf
- GARNISH:
- Cooked lobster or crab meat or shrimp
- Grated Parmesan cheese (optional)
Crab-Spinach Souffle
By á-174942
Beat eggs. Add all ingredients and mix together
- 1 package frozen chopped spinach thawed
- 2 pounds small curd cottage cheese
- 3 tablespoons soy flour
- 6 eggs
- 5 tablespoons butter diced
- 1/2 pound sharp cheddar cheese
- 12 ounces crabmeat
Veal Breast Stuffed With Spinach And Mushrooms
By á-174942
Heat oven to 350 degrees. Heat 2 tablespoons olive oil over high heat
- 1/4 cup olive oil
- 1 cup pecans coarsely chopped
- 3/4 cup finely-chopped shallots
- 2 pounds mushrooms sliced (a mixture of white, shiitake, crimini, and/or portobello)
- 1 1/2 pounds baby spinach rinsed, dried
- 1 sheet matzo
- 1 tablespoon salt plus
- 1 teaspoon salt divided
- 1 teaspoon freshly-ground black pepper divided
- 1 veal breast - (abt 7 lbs) trimmed, and slit horizontally to form pocket for stuffing
Spinach Zucchini Souffle
By á-174942
Heat the oven to 350 degrees
- 2 packages fresh spinach - (10 oz ea)
- 2 zucchini shredded, drained
- 1 carrot shredded
- 3 green onions diced
- 4 eggs
- 2 tablespoons oil
- 1/3 cup matzo meal
- 1 teaspoon chicken bouillon powder
- 1 teaspoon minced fresh basil
- 1/2 teaspoon dried oregano
- 2 tablespoons minced parsley
- 1 small garlic clove minced (or 1/2 tspn garlic powder)
Creamed Spinach A La Lawry's
By á-170456
Cook the spinach according to package directions
- 1 package frozen chopped spinach - (10 oz)
- 2 bacon slices finely chopped
- 1 cup finely-chopped green onions
- 2 tablespoons flour
- 1 teaspoon seasoned salt
- 1/2 teaspoon freshly-ground black pepper
- 1 garlic clove minced
- 3/4 cup half-and-half
Toasted Orzo Salad And Pear Tomatoes W Chardonnay Vinegar
By á-170456
Heat 2 tablespoons of the olive oil in a medium saucepan over medium-high heat until almost smoking
- 1/4 cup Olive oil
- 1/2 cup Finely-chopped red onion
- 2 Shallots finely sliced
- 3 cups Orzo pasta divided
- 3 1/2 cups Chicken stock
- 3 Plum tomatoes, yellow and red finely diced
- 1/4 cup Coarsely-chopped parsley
- 1/4 cup Chardonnay vinegar
- Salt to taste
- Freshly-ground black pepper to taste
Olive And Sun-Dried Tomato Tapenade With Endive Leaves
By á-174942
In the bowl of a food processor, add the olives, sun-dried tomatoes and the olive oil it was packed in
- 3 cans pitted black olives - (8 oz ea) drained
- 3/4 cup sun-dried tomatoes packed in olive oil
- Extra-virgin olive oil
- 3 heads endive - (abt 1/2 lb)
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