Green Veggies: Delicious Recipes Adding Them to Your Meals
You can always find greens at the grocery store, but they’re not always the most appetizing. Salads that come out of a bag are sometimes hard to stomach, but luckily, greens come in all varieties and can be popular at almost any time of year. Kale, spinach, and Swiss chard are the most popular varieties that shoppers at the farmer’s market or produce aisle snatch up, and we’re showcasing seven recipes that you can use them in. When you’re craving lighter dishes with lots of nutrients, these recipes will be perfect to serve for lunch or dinner.
1. Arugula, Dried Cherry, and Wild Rice Salad
First up is a salad recipe from Cookie & Kate. Some people complain that salads don’t fill them up, but when you add a grain to the mix, salad can be sufficiently satiating. This arugula salad features wild rice, dried cherries, almonds, feta, and basil, and it gets coated with a homemade lemon dressing that is light and won’t take away from the healthiness of the dish. Whether you serve your salad as a main meal or as an accompaniment, it’ll satisfy you the nutritious way.
- 1 cup wild rice, rinsed
- ½ cup sliced almonds
- 4 cups arugula
- ½ cup coarsely chopped fresh basil
- ½ cup dried sour cherries or cranberries, chopped
- ⅓ cup crumbled feta
- ¼ cup olive oil
- 2 tablespoons lemon juice (about 1 medium lemon, juiced)
- 1 teaspoon Dijon mustard
- 1 teaspoon honey or maple syrup
- 1 medium clove garlic, pressed or crushed
- ¼ teaspoon salt
- Freshly ground black pepper, to taste
For full recipe, visit Cookie & Kate.
2. Caramelized Onion, Kale, and Feta Frittata
A common misconception is that greens can only be enlisted in salads. This recipe from Warm Vanilla Sugar proves that theory wrong. It yields a dish you can enjoy for breakfast, lunch, or dinner, and after one bite of this caramelized onion, kale, and feta frittata, you might want to eat it for all three. Frittatas are light and healthy, and they’re packed full of healthy fats and omega-3s. This one also gets its rich flavor from garlic, thyme, and feta cheese, and it can be served with hot sauce. Feeding 4 to 6, you can share your frittata with friends or spread it out over several meals.
- 2 tablespoons extra virgin olive oil
- 3 onions, finely sliced
- 1 tablespoon red wine vinegar
- 1 teaspoon granulated sugar
- 1 teaspoon Worcester sauce
- ¼ teaspoon dried thyme
- Pinch of salt and pepper, to taste
- 2 garlic cloves, minced
- 2 big handfuls (3-4 cups) chopped kale, ribs removed
- 6 large eggs
- ¼ cup plus 2 tbsp milk
- 1/3 cup crumbled feta cheese
- Hot sauce, for serving (optional)
For full recipe, visit Warm Vanilla Sugar.
3. Sausage, Chard, and Lemon Lasagna
Swiss chard is the next green we’re featuring, and although it is often overshadowed, it should not be forgotten that the green boasts impressive levels of vitamin A, C, and K, along with other health benefits. This sausage, chard, and lemon lasagna from Martha Stewart will make it easy for you to get your greens for the day, and it’s the perfect comfort food you can serve in the spring without feeling weighed down. Now that the greens are out and citrus is a plenty, it’s high time you swap out the heavy sauce and try your hand at a different kind of lasagna.
- 3 tablespoons unsalted butter
- ¼ cup all-purpose flour
- 3 cups whole milk
- 1 cup finely grated Parmesan cheese
- Coarse salt and freshly ground pepper
- 5 cups coarsely chopped Swiss chard
- 1 pound sweet Italian sausage, casings removed
- 1 lemon, very thinly sliced
- 6 no-boil lasagna noodles, preferably Barilla
For full recipe, visit Martha Stewart.
4. Eggs Baked Over Sautéed Mushrooms and Spinach
If you’re cooking brunch at home this weekend and don’t want to go the pancake route, consider giving this spring spin on eggs a try. Baking your eggs over sautéed mushrooms and spinach will make your brunch a hearty and healthy one, and the sophisticated dish is one with which you can easily impress your breakfast guests. This recipe from Food & Wine breaks down the steps for you. You’ll crack your eggs into ramekins on top of already sauteed mushrooms and spinach before baking them in the oven for 10 to 12 minutes. You can then serve your eggs with toast.
- 1 tablespoon olive oil
- 1 large leek, white and light green parts only, cut into ½-inch pieces
- 1 tablespoon unsalted butter
- 1 pound white or cremini mushrooms, thinly sliced
- 1 tablespoon soy sauce
- ¼ cup dry red wine
- 5 ounces baby spinach
- Salt and freshly ground pepper
- 4 large eggs
- 4 slices of whole-grain toast
For full recipe, visit Food & Wine.
5. Garlic, Sausage, and Kale Naan Pizza
Pizza is next, but this recipe from Eating Well deviates from the norm. It enlists thick naan, rather than pizza dough, and it’s a substitute we don’t think you’ll be mad about. Naan pizzas are easy to make and easy to eat, as you can skip the sticky pizza dough and instead serve each eater ½ of a pizza, each. These naan pizzas are studded with in-season kale, sausage, and mozzarella, and the addition of garlic also gives them rich flavor. Taking you 20 minutes or less to make, there’s no reason you shouldn’t whip up these pizzas tonight.
- 3 tablespoons extra-virgin olive oil, divided
- 3 cloves garlic, thinly sliced
- ¼ teaspoon crushed red pepper, or to taste
- 12 ounces 93%-lean ground turkey
- 1 teaspoon fennel seeds
- 1 teaspoon paprika
- ¼ teaspoon kosher salt, divided
- 8 cups lightly packed prechopped kale or baby kale
- 1 tablespoon red-wine vinegar
- 2 8-inch whole-grain naan breads or whole-wheat pitas
- ¾ cup mini mozzarella balls, such as mozzarella “pearls”
For full recipe, visit Eating Well.
6. Chicken Stuffed with Spinach and Feta
Next up is spinach and feta-stuffed chicken featured on Chowhound. This flavorful dish will ensure your family and friends don’t get tired of your chicken dishes. The key to keeping chicken interesting is varying the recipes you follow, and this is a fun one that will satisfy everyone.
- 1 tablespoon plus 2 teaspoons olive oil
- ½ medium red onion, small dice
- 3 cups spinach leaves, tough stems removed, washed thoroughly and dried
- Dash nutmeg
- Kosher salt
- Freshly ground black pepper
- 2 (10-ounce) boneless, skinless chicken breasts
- 1/3 cup crumbled feta cheese
For full recipe, visit Chowhound.
7. Bacon and Swiss Chard Pasta
Saving the best for last, we feature a recipe that has bacon. Because bacon is always in season. This bacon and Swiss chard pasta from Epicurious is especially fresh, and you can feel good about eating bacon-studded carbs when you’re also getting in your greens. Linguine, bacon, Swiss chard, and cheese are a match made in pasta heaven, and this recipe serves 6.
- 1 pound linguine
- 12 ounces bacon, cut crosswise into ½-inch slices
- 1 very large red onion, halved, sliced
- 2 large bunches Swiss chard, stemmed, chopped
- 1 tablespoon balsamic vinegar
- 3 tablespoons extra-virgin olive oil
- 2/3 cup grated Parmesan cheese
For full recipe, visit Epicurious.