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Recipes with greens - 620 recipes

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Garlic bread stuffed with spinach artichoke dip -- a perfect appetizer, or side for an Italian meal

  • 1 baguette
  • 1/2 tablespoon oil
  • 1 (14-ounce) can artichoke hearts, drained and chopped
  • 1 (10-ounce) bag baby spinach leaves
  • 1 (8-ounce) package cream cheese
  • 1 1/2 cups shredded mozzarella cheese
  • 3 green onions, sliced
  • Salt and pepper, to taste
  • 3 tablespoons butter
  • 3 cloves garlic, minced
  • Parmesan cheese, grated, to top
  • Fresh basil leaves or parsley, torn, to top
3.9/5 (88 Votes)

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Your typical sheet-pan chicken recipe roasts everything together on a pan at once

  • 4 chicken thighs and drumsticks
  • 1 1/4 pounds small Yukon Gold potatoes, halved and cut into 1/2-inch slices
  • 2 1/2 teaspoons kosher salt, more as needed
  • 1/2 teaspoon black pepper, more as needed
  • 2 tablespoons harissa (or use another thick hot sauce, such as sriracha)
  • 1/2 teaspoon ground cumin
  • 4 1/2 tablespoons extra-virgin olive oil, more as needed
  • 2 leeks, white and light green parts only, halved lengthwise and thinly sliced
  • 1/2 teaspoon lemon zest (from 1/2 lemon)
  • 1/3 cup plain yogurt (do not use Greek yogurt)
  • 1 small garlic clove
  • 2 ounces baby arugula
  • Chopped fresh dill, as needed
  • Lemon juice, as needed
4/5 (22 Votes)

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1. Heat the oil or ghee in a large, deep Dutch oven, heavy pot or skillet over medium-high heat

  • 2 teaspoons oil or ghee
  • 1 small yellow onion, chopped
  • 4 large cloves garlic, peeled and minced
  • 1 tablespoon grated ginger, from a 3-inch piece
  • 1/2 cup sun-dried tomatoes, chopped
  • 1 large lemon, zested and juiced (about 2 tablespoons juice)
  • 1 dried hot red pepper or dash of red pepper flakes
  • 1 (15-ounce) can chickpeas, drained and rinsed
  • 1 pound baby spinach
  • 1 (14-ounce) can coconut milk
  • 1 teaspoon ground ginger
  • Salt to taste
  • Sweet potatoes, pasta, rice, quinoa to serve over.
4.5/5 (2 Votes)

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Bring clam juice to a boil

  • 1 pound spinach leaves, fresh, washed,well-drained torn into bite-sized pieces.
  • 2 cups clam juice
  • 4 TB butter
  • 1/2 cup chopped onion
  • salt & pepper
  • 1/2 tsp powdered nutmeg
  • 1-c Chablis Wine or Rhine
4.5/5 (2 Votes)

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In saucepan, cook potatoes in boiling water to cover 10-15 minutes or just until tender

  • 2 lbs. sm. (egg-sized) purple potatoes
  • 2 c. torn fresh spinach
  • 3 tbsp. sour cream
  • 2 tbsp. grated Romano, Gruyere or Cheddar cheese
  • 1 tsp. lemon juice
  • 1 tbsp. chopped fresh basil or 1 tsp. dried
  • 1 sm. clove garlic, peeled and minced
  • Salt and pepper
  • Basil leaves and lemon slices
4.5/5 (2 Votes)

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You’ve been eating spinach artichoke dip wrong your whole life

  • 12 frozen dinner roll dough balls
  • 8 ounces cream cheese, softned
  • 1/2 cup Parmesan cheese, grated
  • 1/2 cup Romano cheese, grated
  • 1/2 cup Mozzarella cheese, shredded
  • 1/4 cup sour cream
  • 1 14 ounce can (1 1/2 cups) artichoke hearts, drained and chopped
  • 3/4 cup frozen Spinach, chopped, thawed and drained of excess water
  • 2 cloves garlic, chopped
  • 1 teaspoon basil
  • 1/2 teaspoon crushed red pepper flakes
  • Olive oil
4.4/5 (10 Votes)

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This recipe is from Rao's Cook Book

  • 1/2 cup olive oil
  • 1 clove garlic, minced
  • 4 cups cooked cannelloni beans
  • 1 cup reserved bean broth
  • 8 cups Chicken Stock, or canned chicken broth
  • 2 large bunches of escarole, cooked and chopped
  • salt and Pepper to taste
  • Freshly grated Parmigiano Reggiano cheese for topping
4.3/5 (21 Votes)

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Pork tenderloins cook up quickly for this full dinner with an asparagus and arugula salad topped with a poach egg

  • 2 (1 1/2-pound) organic pork tenderloins
  • 2 tablespoons extra virgin olive oil
  • Salt, pepper & garlic powder
  • 4 eggs
  • 1/4 cup distilled vinegar
  • 1 large organic lemon, juiced
  • 1 teaspoon organic lemon zest
  • 1 teaspoon organic fresh tarragon, chopped
  • 1/3 cup extra virgin olive oil
  • 18 organic asparagus stems
  • 3 tablespoons water
  • 2 large organic carrots, peeled and shaved
  • 1 container pre washed organic arugula
  • 6 large, free range organic eggs, poached
  • 1 pint organic raspberries, washed
  • 1 pint organic blackberries, washed
4.5/5 (2 Votes)

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Sweet melon with salty cured prosciutto and spicy green arugula dressed simply with a bright vinaigrette makes for

  • 1/2 small cantaloupe about 1 pound
  • 2 tablespoons olive oil
  • 1 tablespoon red-wine or sherry vinegar
  • 1 teaspoon Dijon mustard
  • Kosher salt and pepper, to taste
  • 2 bunches arugula
  • 1/2 small red onion
  • 4 ounces prosciutto, thinly sliced
  • Crusty bread, for serving
4.5/5 (2 Votes)

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This zucchini pasta dish is full of mediterranean flavors and enough proteins and other nutrients to sustain you al...

  • 1/2 tablespoon olive oil
  • 1 garlic clove, minced
  • 1/4 cup diced shallots
  • 1 cup diced tomatoes or half a 14-ounce can of diced tomatoes
  • 2 tablespoons Mina Harissa Spicy Red Pepper Sauce
  • 1/2 teaspoon cumin
  • 1 small pinch of saffron
  • salt and pepper, to taste
  • 1 1/2 cups chopped kale
  • 3/4 cup chickpeas
  • 2 medium zucchinis, spiralized
  • 2 whole eggs
  • feta and chopped parsley, to garnish
4.5/5 (2 Votes)

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1.Wash and drain meat. 2.Wash the spinach and fenugreek leaves remove any thick stalks

  • 1 pound good cut of lamb, cut into cubes. Lean meat like leg
  • 1 bunch spinach leaves
  • Bunch of fenugreek leaves(use mustard seeds, maple syrup, vinegar instead
  • 2 medium onions-chopped
  • 1 inch piece of ginger,finely chopped
  • 2-3 cloves of garlic, chopped
  • 1 green chillies
  • 3 tbsp. oil or ghee
  • 1 tsp. turmeric powder (use mustard powder)
  • 1 1/2 tsp. coriander
  • salt to taste 2 bay leaves
  • 2 tbsp. tomato paste 1 tsp black mustard seeds
  • 2-3 tsp. Garam Masal 1 tsp chili powder
  • 2 cups beef stock add water as necessary for consistency
4.2/5 (13 Votes)

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Heat a large frying pan with 2-3 tablespoons olive oil

  • 1 lb of fresh baby spinach
  • 4 cloves garlic - chopped
  • 2 vine ripe tomatoes - diced
  • 1 bell pepper – any color - sliced
  • 2 oz. can of anchovy filets in olive oil
  • 3 tbs. olive oil
  • 3 tbs. red wine
  • 1 tsp. salt
  • 1/2 tsp. black pepper
  • 1/4 tsp. red pepper flakes
  • Fresh Romano or Parmesan cheese for grating
  • 1 lb. of your favorite spaghetti
  • Olive oil for drizzling
4.5/5 (4 Votes)

Any burning questions? Our chefs answer!

Spaghetti with Anchovy, Fresh Spinach & Tomatoes Spinach & Artichoke Dip Stuffed Garlic Bread