What are your fave recipes featuring dark leafy greens?

(kale, spinach, collard greens, Swiss chard, bok choy, arugula, turnip/beet greens, mustard greens…)

Looking for some inspiration. Thank you!🌱

Question

What are your fave recipes featuring dark leafy greens?

(kale, spinach, collard greens, Swiss chard, bok choy, arugula, turnip/beet greens, mustard greens…)

Looking for some inspiration. Thank you!🌱

Kelsie · Answer

The Kale Salad That Started it All: It’s so easy and SO satisfying. Don’t skip the chili flakes or the massage.

Ona · Answer

Saag paneer: You can make basically any saag paneer recipe with a mix of collards, kale, chard, and spinach. I usually harvest a mix from our garden for it. Keep some spinach in the mix so it doesn't get too stringy. I like this NYT recipe, just doctor it up by doubling all the spices.

Sara Quinn · Answer

Green Pancakes with Lime Butter: I make these when we have tooooo many greens, they are flexible and easy and good leftover and freeze rly well and yummy!

George · Answer

Sky Lagoon Iceland: googlereview@recleague.com

Camille Thornton · Answer

Meera Sodha’s Miso Butter Greens Pasta: a unique and easy veggie-packed sauce. chili oil on top changes everything!!

Hailey · Answer

Herby Skillet Chicken With Greens: This has entered our rotation. Love with lots of mint, dill and green olives. Can make with boneless skinless no problem.  Serve with rice or couscous!

Leah · Answer

Kale Caesar Salad: J Kenji Lopez-Alt came thru with this recipe. It saves so well too unlike normal Caesar salad. (I’m also obsessed it’s his Peruvian chicken recipe.)

Meg · Answer

Pan-fried gnocchi and turnips with miso butter (Hetty Lui McKinnon): Great way to use kale, love the turnips in this, and you can use regular gnocchi or I use cauliflower gnocchi as a gluten free option! The miso butter packs a lot of flavor with little effort!

Anna Songsong · Answer

Ash reshteh (Persian greens, bean and noodle soup): And my favorite soup of all time (okay except for maybe southern Louisiana style gumbo)

Leah Abrams · Answer

Spicy Miso Lentil Soup Recipe: Banger

Carolyn T · Answer

Saag paneer: I’ve made this using all types of leafy greens and usually a combo. You may have to steam or boil hearty greens to get them tender. The spices make everything so delicious. I’ve even made it up to the point of adding yogurt and then froze it for a quick dinner later.

Rob · Answer

Warm Brussel Sprout and Kale Caesar Salad: deceptively easy and delicious!

Hannah · Answer

Spaghetti with Swiss Chard, Pine Nuts, and Raisins: A perfect dish I make again and again; sometimes I sub in walnuts for the pine nuts! I think many nuts would work

Sophia Lucchesi · Answer

Orechiette with Kale, Bread Crumbs, and Anchovies: One of my favorite pastas…add more anchovies and red pepper. Leftovers are excellent topped with a poached egg!

Joy Fowlkes · Answer

Kale and Walnut Pasta: We triple the kale. So easy!

grayaelc · Answer

Spanakopita (Greek Savory Greens Pie) Recipe: You really can make it with any greens. I especially like it with Swiss chard.

Christina · Answer

Pasta With Caramelized Onion, Swiss Chard and Garlicky Bread Crumbs Recipe: I’ve made this with both collards and chard and both work well. Love the funky anchovy breadcrumbs, they add a lot to an otherwise vegetarian dish. I’ve tried with regular pasta, but the whole wheat definitely works best.

Jenny Booth Potter · Answer

Smitten Kitchen kale salad: Pretty much just go to her site and search kale - she has a lentil soup she adds kale to that is soooo good. But this salad is vibrant and full of yummy flavors and textures. Yum.

Liz · Answer

I like to mix it with frozen blueberries and coconut water for a (delicious?) smoothie.

Brigid · Answer

Cut It With Kale: This account brings me so much joy. Watching a woman with a great manicure pulverize the shit out of some frozen kale before putting it in the microwave and adding it to a takeout meal with elaborately doctored sauces is really healing for me. Aïcha is funny and possibly a genius.

This also made me realize that I can add kale to basically everything?? I was just regretting not adding it to my butternut squash macaroni and cheese.

Loose Links · Answer

Orecchiette With Bacony Collards & Cannellini Beans (Sohla El-Waylly): Endlessly riff-able and so comforting.

Sealligator · Answer

Sri Lankan greens: Learned this from Madhur Jaffrey's World Vegetarian and it's been my go-to greens recipe ever since. Even greens-averse people seem to like it!

Erin · Answer

wild rice and mushroom soup: I’m obsessed. I don’t even like mushrooms, but I’m in love with this soup. Ate it on a rainy fall day, and it was immaculate.

Amy · Answer

Extra-Green Pasta Salad Recipe

Amy · Answer

Sprouted Kitchen’s Everyday Lentil Soup: Absolutely love this one! You will want to eat it every day.

Julia · Answer

Apple and Cheddar Crisp Salad from Smitten Kitchen: Welcome fall with this amazing salad. It’s got layers of texture, it’s salty, it’s sweet, and you can pretend you are ultra health because it has kale.

Julia · Answer

Pierre Franey's Creamed Spinach Recipe: Do you need a veggie side that looks and tastes impressive but is actually very easy? What about if your oven is full and you need a side that can hang out in a warming drawer or heat up quickly? This is it. When I want to make it really fancy I shred Gruyère on top and stick it under the broiler.

Julia · Answer

Kale Sauce Pasta: One of our house favorites pasta dishes. It’s violently green and absolutely delicious.

Kate · Answer

Skillet Chicken With White Beans and Caramelized Lemon Recipe: I made this way too many times several years ago and now can no longer touch it- sign of a great recipe? It does indeed slap

Dylan · Answer

Pesto rigatoni (gluten free!):

Blend basil, kale, toasted pine nuts, garlic, parmesan & a generous pour of extra virgin olive oil in a food processor

Optional pesto add ins: add a little tang with some lemon juice or spice it up with some pickled jalapenos

Cook pasta in heavily salted water until al dente (I used Rummo gluten free rigatoni)

Reserve a little pasta water & mix into the sauce with a tbsp butter (optional) until it's a creamy consistency

Serve with a generous sprinkling of parmesan & some extra toasted pine nuts

Dylan · Answer

Chicken, Kale & Pickled Cucumber Salad: Currently eating this while I'm hungover because I am clearly all about health & wellness (I contain multitudes)!!!

Made it up, but here are some vague tips on how to replicate:

ingredients: chicken breast, kale, cucumber, dill, baby capers, apple cider vinegar, extra virgin olive oil, mayonnaise, lemon, hemp seeds, crushed garlic

1. poach chicken until cooked & juicy, set aside to cool

2. meanwhile, make the pickles by finely slicing the cucumber into a large jar, fill jar with vinegar, garlic, dill & water & shake gently to combine

3. mix mayo, garlic, and a dash of the pickling liquid to make the dressing

4. add all the ingredients to a bowl of chopped kale, top with hemp seeds, more capers & a squeeze of lemon

YUM!

Clara G · Answer

White Bean Soup: My parents have been making a version of this my whole life - I throw a whole bag of kale in right at the end and replace cream with coconut milk - also a splash of balsamic

JV · Answer

5 o’clock Dinner Idea #1 Harvest Salad: Tonight, you want this harvest salad topped with tofu, as per the recipe, or swap in pan seared or roast chicken breast. Go heavy on the Greek yogurt if you’re not in the mood for mayo. Slice up some plums, maybe extra avocado, and carrots and celery sticks for the table to dip in the extra dressing.