Greens Recipes

My kids never complain about eating both beans and greens in one meal when they're served alongside rich, slow-cooked pork.

Swiss chard is a heart-healthy leafy green that everyone should include in their diet. This recipe is an excellent source of calcium, so you'll build bone with every bite.

Get your daily dose of omega-3 fatty acid with this lime and ginger flavored salmon dish.

Rich, creamy rice studded with healthy squash and greens make a hearty side dish or a vegetarian entree.

A low-fat, lower-sodium twist on an old family favorite.

Tender, bitter greens contrast with sweet, ripe strawberries and crunchy pecans for a lovely spring salad. A smoky-sweet dressing finishes the dish.

Seitan is sauted with cumin, tossed with roasted veggies and rice, then topped with a very rich guacamole for those days that you just have to have something a little extravagant

Light and refreshing, this salad is packed with the flavors of spring. Pair it with a simple roast chicken.

From "You Can Trust a Skinny Cook," By Allison Fishman

Vegan safe! Serve with vegan cornbread or rice for a full southern meal.

This recipe cooks down a lot. Don't be daunted by the amount of greens. You should use about 6 bunches, total.

This is a great one-bowl make and bake (and take!) breakfast item. Use 1/2 serving for snack and full serving (1/8th pan) for meals. Make a batch on the weekend and have a week's worth of balanced, healthy breakfasts ready!

Make this easy casserole on the weekend, and you'll have 8 portions of breakfast ready for the week. (Use a 1/2 portion for snacks.) Recipe includes variations for your favorite vegetables or adding meat for flavor options to this otherwise vegetarian dish.

A warm bread salad filled with flavors and nutrients!

I received radishes with tops in my CSA package. The greens looked so good, I wanted to use them. I am allergic to raw radishes due to my hay fever, so I assumed I was also allergic to the raw greens, so here's how I cooked them

I adapted this recipe from one I found online to use all the fresh produce I received this week in my CSA (community supported agriculture) share. I had my doubts how chili would taste with winter squash, but this recipe is a winner!

The original adaptation of this recipe comes from one of my favorite cook books by Cooking Light - Fresh Food Fast - weekend nights. It is light but drink plenty of water - the sodium is high.

Side salad can easily feed 2 people though the calories are so little why not fill up and enjoy.

Hearty chicken stew with chickpeas and tons of vegetables and greens. This recipe can be cooked in slow cooker (brown chicken thighs first if desired).

Use any type of greens desired

A great twist to Collard Greens & a spicy new pasta

This is a staple in our vegetarian home. It's also a super healthy dish that I always know my 2 yr old will eat. The recipe below is basic. Normally, you would have more herbs. I usually use a mix of whatever herbs and greens I have on hand - parsely (fresh), mint (fresh or dry), chives, collards, kale, even dandelion greens from my lawn. Just be careful with too much kale or dandelions, as it can make it bitter. This dish is great cold the next day also and is traditionally served with dairy - goat's cheese, sour yoghurt, feta, etc.

SMEXYNANA made this soup. I couldn't get Kale and had to get southern greens mix instead, so I modified to recipe a bit in order to add it to my nutrient tracker. I made a big pot! Smells delicious!

SMEXYNANA made this soup. I couldn't get Kale and had to get southern greens mix instead, so I modified to recipe a bit in order to add it to my nutrient tracker. I made a big pot! Smells delicious!

Scrambled eggs with a variety of vegetables are one of our favorites. We serve it with fresh sliced tomato and fresh sliced fruit. The beet greens are the tops from a bunch of beets we just bought at the farmers market. You can check for more recipes at Dinnermagic.net.

Bet you didn't know the leaves of the horseradish plant were edible! They taste like a cross between arugula and kale, and are typically given the "kale" cooking treatment - I figured why not make "horseradish chips" with it instead?

Bacon and greens, YUM. (May substitute any kind of green. Kale, Spinach, Collard, turnip...)