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In a medium sauté pan, heat 1 tablespoon olive oil over medium heat

  • Puff Pastry
4/5 (18 Votes)

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Creamy and delicious, this hearty soup is flavorful with the sautéed garlic and added escarole

  • 2 tablespoons extra virgin olive oil
  • 2 cloves fresh garlic
  • 1 medium carrot,diced
  • 1/2 large white onion, diced
  • 1 can cannellini (white Italian kidney) beans, rinsed
  • 1 cup half & half
  • 3 cups reduced sodium vegetable broth
  • 1 head escarole, chopped
  • 1 teaspoon sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 cup shredded Parmesan cheese
4.2/5 (18 Votes)

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skinnytaste.com May 21, 2013

  • 8 thin chicken cutlets, 3 oz each
  • 1/2 cup whole wheat Italian seasoned breadcrumbs
  • 1/4 cup grated parmesan cheese, divided
  • 6 tablespoons egg whites or egg beaters
  • 5 oz frozen spinach, squeezed dry of any liquid
  • 6 tbsp part skim ricotta cheese
  • 6 oz part skim mozzarella
  • olive oil non-stick spray
  • 1 cup pomodoro sauce or your favorite marinara sauce
  • salt and pepper to taste
4.1/5 (24 Votes)

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This delicious salad resulted from an effort to create a hearty vegetarian dish while at the same time offering a d...

  • 1 pound beets, halved
  • 2/3 cup uncooked black rice
  • 1 1/3 cup water
  • 1/2 cup pecans, roughly chopped
  • 2 cups packed, shredded raw kale
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons cold-pressed flaxseed oil OR extra virgin olive oil
  • 1 tablespoon whole grain mustard
  • 1 clove garlic, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon sea salt, plus more to taste
  • Ground pepper, to taste
4.3/5 (7 Votes)

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From Shape Magazine Oct. 2014 From chef Ivy Stark, author of Dos Caminos Tacos

  • Tacos:
  • 2 1/4 pounds mixed wild mushrooms, cleaned and trimmed
  • 5 tbsp. olive oil
  • Fine sea salt
  • Freshly ground black pepper
  • 2 cups Chipotle Salsa or jarred salsa
  • 1 small bunch kale (8 oz.), stems removed and cut into thin slices
  • 8 corn tortillas, warmed
  • 1/2 cup crumbled cheese (goat in picture), seasoned with black pepper
  • Chipotle Salsa:
  • 1 large white onion, quartered
  • 2 tbsp. plus 1 tsp. olive oil
  • 4 cloves garlic
  • 1 28-oz. can peeled tomatoes
  • 2 chipotle peppers in adobo (canned)
  • 1 bay leaf
  • 1 tsp. toasted ground cumin
  • 1 tsp. dried epazote or dried basil
  • 1 tsp. dried Mexican oregano or regular dried oregano
  • 1 tsp. ground Ceylon or cinnamon
  • 1/2 tsp. freshly ground black pepper
  • 1/8 tsp. ground allspice
  • Fine sea salt
4.3/5 (7 Votes)

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In a large sauté pan, heat olive oil over medium high heat

  • 4 pound Spinach (trimmed/washed)
  • 3 cloves Garlic (sliced)
  • 3 tablespoons Extra Virgin Olive Oil
  • Salt and Pepper
  • 1/4 cup Pine Nuts
  • 1 cup Dill (leaves only)
  • Zest of 1 Lemon
  • 3 cups Feta (crumbled)
  • 1 box Phyllo Dough (thawed)
  • 1/2 cup Butter (melted)
3.9/5 (10 Votes)

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DIRECTIONS 1. To make the vinaigrette, combine the orange juice, zest, vinegar, and honey in a food processor or bl...

  • Orange Vinaigrette:
  • INGREDIENTS
  • baby spinach
  • dried cranberries
  • sliced almonds, toasted
  • 1/2 orange, juiced
  • 1 tsp. orange zest
  • 1 Tbsp. balsamic vinegar
  • 1 Tbsp. honey
  • 1/4 cup extra virgin olive oil
  • salt and pepper, to taste
4.1/5 (9 Votes)

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This one stop appetizer shop features a wreath of crescent rolls filled with spinach dip and serving of hot sauce i...

  • ROASTED GARLIC:
  • 1 tablespoon olive oil
  • 1 head garlic
  • SPINACH DIP:
  • 1/3 cup mayonnaise
  • 1/3 cup cream cheese, softened
  • 1/4 cup sour cream
  • 1 cup parmigiano-reggiano, freshly grated
  • 1 cup marinated artichokes, drained, rinsed and chopped
  • 2 cups frozen spinach, thawed, drained and chopped
  • 2 tablespoons roasted garlic
  • WREATH:
  • 2 packages crescent dough
  • 1 egg (beaten, mixed with 1 tablespoon of water)
  • Hot sauce (to serve)
  • Kosher salt and freshly ground black pepper, to taste
3.6/5 (8 Votes)

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Healthy and easy Green Spinach Smoothie recipe

  • 1 cup unsweetened almond milk or any kind
  • 1 large handful of organic baby spinach, washed
  • 1/4 cup frozen mango chunks
  • 1/4 cup frozen pineapple
  • 1/2 of a banana, fresh or frozen
  • 1 tablespoon flax meal, optional
  • 1 tablespoon chia seeds, optional
  • 1 scoop vanilla protein powder, optional
4.3/5 (3 Votes)

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12.18.2013 Recipe Source: Cooking Classy

  • 1 1/4 lbs boneless skinless chicken breasts (raw)
  • 1 1/4 cups chopped yellow onion (1 medium onion)
  • 1 cup chopped celery (about 3 stalks)
  • 4 cloves garlic, minced
  • 2 Tbsp extra virgin olive oil
  • 3/4 cup dry quinoa
  • 1/2 tsp dried thyme
  • 1/2 tsp dried rosemary, crushed
  • 4 (14.5 oz) cans low-sodium chicken broth (7 cups)
  • Salt and freshly ground black pepper, to taste
  • 1 (15.5 oz) can Great Northern or Cannellini beans, drained and rinsed
  • 4 cups packed kale, roughly chopped (thick ribs chopped and discarded)
  • 3 Tbsp chopped fresh parsley
  • 2 Tbsp fresh lemon juice
  • Finely shredded parmesan cheese, for serving
4.3/5 (3 Votes)

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At Migrant in Maui, chef Sheldon Simeon makes his own chow fun noodles

  • brown butter broth
  • 1 tablespoon unsalted butter
  • 1 cup chicken stock
  • 1 teaspoon Asian fish sauce
  • 1/4 teaspoon ground annatto seeds (see Note)
  • noodles
  • 12 ounces fresh wide rice noodles, such as chow fun, or 8 oz. dried noodles
  • 3 tablespoons canola oil, plus more for tossing
  • 3 ounces torn curly kale
  • 2 ripe tomatoes, cut into wedges
  • 1/2 small red onion, thinly sliced
  • 1 1/2 tablespoons fresh lime juice
  • 1 tablespoon Asian fish sauce
  • Kosher salt
  • 2 tablespoons soy sauce
  • 1 teaspoon instant dashi powder
  • 6 ounces warm Chinese-style roast pork, chopped (1 1/2 cups)
4.3/5 (3 Votes)

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Serve with Roasted Beets and Carrots

  • 4 to 6 boneless pork chops. Thick enough to slit open
  • 1/2 to 1 cup finely chopped onion
  • 1-3 T olive oil
  • Bunch kale. 1-2 cups Finely chopped.
  • Can substitute Swiss chard, collard greens or spinach which may cook faster
  • 1 apple plus or minus. Finely chopped.
  • 1-2 Tablespoons almond meal (or plain bread crumbs) per chop
  • 1 lb each beets and carrots (0r more they shrink a lot)
  • 2 T each Olive Oil and Red wine vinegar
4/5 (4 Votes)

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Kale stuffed Pork Chops with Maple Fig Glaze Spinach Artichoke Squares