If he asks, I'll just tell him it's parsley 😉. I stir-fry any greens in a bit of lard, with plenty of garlic, a bit of salt, a pinch of MSG important and - if the greens are very bitter - just a pinch of sugar.

Chard, kale, spinach, turnip greens, cima di rapa, pea shoots, water spinach … Can add some chili flakes. I know this is a food forum and not a nutrition forum, but you might spare your taste buds if you ask your eye doctor what specific nutrients they want you to eat.

If, say, they want you to get more vitamin K, natto destroys leafy greens. The vitamin A in greens is nothing compared to the vitamin A in liver. If it's about the phytonutrients, there's phytonutrients just about everywhere. Blueberries, blackberries, raspberries, strawberries, purple sweet potatoes- just eat the rainbow.

If chlorophyll is key, chlorella and spirulina top kale and spinach. Spinach has oxalate concerns and kale can contain heavy metals. Neither is as well regarded nutritionally as they were a decade ago. Arugula is the real deal. Have you tried it on a pizza? White pizza, arugula, shaved parm and a little lemon juice.

Also you can't beat arugula on a sandwich. But I would look for alternatives for the other stuff. Life's way to short to eat kale. One of my favourites is this stir-fried sweet potato shoots and garlic.

Fried in self rendered lard, yes. Even better with spinach instead of the sweet potato. The Kitchen Scale Manifesto. I have a recipe for a traditional Tuscan kale and bean soup that is delicious, and has a LOT of kale in it it keeps and reheats well, too 😞 let me know if you'd like the recipe.

Michaela , aka "Mjx" Manager , eG Forums mscioscia egstaff. The only thing I'll add is if you don't want to deal with making spanakopita with filo the filling which I will use spinach, arugula, beet greens, chard and escarole makes an excellent filling for an omelet.

I make a panade with spinach and mushrooms that is delicious--I'll look for the recipe later. Just about any Rancho Gordo beans cooked with hearty greens is going to be delicious--I don't use recipes for things like that.

We just call them Beans 'n Greens. I'll sometimes use garlic-infused olive oil instead of the actual cloves. I'd also add raisins, but Ms Alex isn't a fan. Gene Weingarten, writing in the Washington Post about online news stories and the accompanying readers' comments: "I basically like 'comments,' though they can seem a little jarring: spit-flecked rants that are appended to a product that at least tries for a measure of objectivity and dignity.

It's as though when you order a sirloin steak, it comes with a side of maggots. It turns out that if you give everyone access to the Library of Congress, what they do is watch videos on TikTok. Egg bites! I use four large eggs, a half-cup of cottage cheese, an ounce or so of Jarlsberg or whatever else is handy, salt, white pepper, Penzey's Sunny Paris seasoning or equivalent, and a few handfuls of the clamshell baby spinach or "power greens.

With no offense to Scott, or anyone else who likes 'em, a list that begins with "spare your taste buds" but then includes natto and liver amused me greatly.

To be clear, I'm in the pro-liver camp but have never had natto. I'm sure it packs a ton of umami, but "lumpy snot" is not a texture that in any way appeals to me. By liuzhou , August 6, By MaryIsobel , September 28, By weinoo , January By gfweb , June 16, Browse Forums Forum Guidelines Staff Online Users Melty Cheese Calculator Cure Calculator More Activity All Activity My Activity Streams View New Content Culinary Modernism Unread Content Content I Started Search More Donate Orders Manage Purchases My Details Personal Information Addresses Payment Methods Alternative Contacts More Help Help Articles Support More More More Everywhere This Forum This Topic Status Updates Topics Products Pages Help Articles Members.

Dark Leafy Greens and how to get more of them. Share More sharing options Followers 6. Prev 1 2 3 Next Page 1 of 3. Recommended Posts. Katie Meadow Posted September 2, Posted September 2, Delicious, but the quantity is comparatively moderate. Link to comment Share on other sites More sharing options Okanagancook Posted September 2, Posted September 2, edited.

Spanakopita, Caesar salad, spinach soup, typical recipes that include greens in combination Include potatoes, pasta and beans. I suppose you can always take a supplement targeting eye health.

Cuisine Gluten-Free, Vegan. Freezer Friendly No. Does it keep? Cook Mode Prevent your screen from going dark. Ingredients US Customary — Metric. Instructions Add the oil, garlic, and red pepper flakes optional to a large rimmed skillet over medium heat.

Once lightly sizzling and fragrant, add the greens. Toss to evenly coat the greens in the oil and get the garlic off the bottom of the pan. Once the greens have wilted slightly minutes , add the salt and toss to evenly distribute. Add the lemon juice and 2 Tbsp 30 ml water, reduce heat to medium-low, and cover with a lid.

Let cook for minutes, then remove the lid and toss. The greens should be in a very shallow amount of liquid, not submerged or sizzling in a dry pan. Add the remaining water if needed and cover for another minutes, stirring occasionally and adding water if needed.

After 15 minutes, the greens should be fully tender, darker in color, and most of the liquid should have evaporated.

Depending on your preferred texture, they may be done at this point or they may need more minutes with a bit more water. Serve immediately! Leftovers will keep in a sealed container in the refrigerator for days.

Not freezer friendly. Serving: 1 serving Calories: Carbohydrates: 6. Did You Make This Recipe? Facebook Twitter Pin It. Recipes Easy Three Bean Salad. Recipes Creamy Vegan Spinach Artichoke Pasta 1 Pot! Recipes The BEST Carrot Top Pesto. Recipes Creamy Italian White Bean Skillet Meal 25 Minutes!

Cancel reply Have a question? Comment: My Rating: My Rating:. I Made this I Have a Question. All comments I made this Questions. This recipe was delicious. The kale was so flavorful. Highly recommend. Thank you for the lovely review! Sprinkle on your favorite toppings, like salsa, guac, hot sauce, or just a simple squeeze of lime.

For the Potato and Spinach Tacos recipe from Nancy of Mexican Made Meatless, click here. Once you have a creamy risotto all ready, fold in the kale, lemon zest, pistachios, and any other vegetables or legumes you may have on hand.

For the Quinoa Kale Risotto with Pistachios recipe from Sharon Palmer, click here. The filling of the pie is a mixture of cooked onions, spinach you can use kale, too , carrots, and white beans, all cooked down with a creamy roux for a smooth consistency.

Top the mixture with dollops of parsnip puree for a sweet bite and beautiful presentation. Grits are basically pulverized cornmeal that you can cook with water and any other seasonings to create a creamy, porridge-like texture. Grits are a great foundation for a meal because you can top them with any variety of cooked vegetable, plant-based meat, or leafy green.

For the Smoky Grits and Greens recipe from Chef Jumoke Jackson, click here. You can use any combination of grains, roasted vegetables, greens, and dressings. This recipe calls for a fresh and tangy avocado sauce, spicy chipotle cauliflower, and zesty lime rice—all over a big bed of leafy greens.

For the Spicy Vegan Burrito Bowl recipe, click here. Another clever way to use up excess spinach and kale is to stuff it in a quesadilla. Anything sandwiched between two tortillas ends up tasting pretty good, but this combination of tofu scramble, hash browns, plant-based chorizo, and spinach will have you feeling full and satisfied until way beyond lunchtime.

For the Vegan Breakfast Quesadilla with Southwest Tofu Scramble recipe from Good Food Baddie, click here. Click here for more Meatless Monday recipes.

When posting pictures of recipes to your social media network, tag MeatlessMonday use MeatlessMonday to show the plant-based community your creation.

Upgrade your sautéed spinach by making this recipe featuring the nutrient powerhouse. The leafy green recipe is surprisingly simple, incorporating garlic, lemon, and red pepper flakes, so even those who are sensitive to spices can enjoy the side dish. If you're in the mood for pizza with a healthy-ish twist , look no further than this vegan pie.

Topped with broccoli rabe, the 'za delivers a solid dose of leafy greens, and the cashew ricotta tastes just like the cow's milk version. Fresh, filling, and colorful, this quinoa tabbouleh recipe will make you fall in love with parsley, an herb with grassy flavor that brightens the entire dish.

Plus, the cooked quinoa packs eight grams of protein, three grams of fat, and five grams of fiber per cup. Talk about a satisfying side. Okay, you might not be too keen on the idea of having to make a flatbread from scratch, but trust, it's deep flavor profile makes it worth the effort.

The fluffy flatbreads are topped with homemade zhug a hot sauce originating in Yemeni cuisine that's infused with a hot serrano chile, bitter arugula, and warm spices. Finally, the poached eggs give the whole leafy green recipe a hit of protein. This leafy green recipe features the mildly sweet leaves which become super tender when cooked , crumbled feta, garlic, and onion.

As Ina Garten would say, "How easy is that? Looking to get a bit wild with your side dish tonight? This leafy green recipe uses three things you've probably never paired together and possibly never even cooked with before : dandelion greens, currants, and pine nuts.

Since they're traditionally a bitter green, the dandelion greens' bite is cut by the nuts and olive oil. Every vegetarian knows what it's like to have nothing to eat besides a hamburger bun at a BBQ.

Enter: This grilled romaine with avocado lime dressing recipe. The leafy green recipe makes for a simple, smoky side. This leafy green recipe is so delicious, you won't mind digging your spiralizer out from the back of the cupboard.

The slaw, featuring apples and two types of cabbage, is high in fiber and packed with flavor, thanks to the honey, poppy seed, and balsamic vinegar dressing. This warm and nourishing leafy green recipe makes radicchio, a veggie packed with antioxidants and vitamin K percent of your daily value, to be exact , the star of your plate.

The side also features butternut squash , which has the highest levels of vitamin A out of all the squashes. Oh yeah, and cheese is involved. You probably pass right over this lettuce-looking green in the grocery store, but escarole is mild in taste, cripy in texture, and nutrient-dense especially with vitamins A and C.

Throw the leafy green into this soup, along with some cannellini beans , and you've got a simple and satisfying meal. Use limited data to select advertising. Create profiles for personalised advertising. Use profiles to select personalised advertising. Create profiles to personalise content.

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List of Partners vendors. By Laura Rege. Trending Videos. View recipe. View Recipe. view recipe. The Most Common Types of Kale and How to Cook with Them.

You Can't Beat the Health Benefits of Beets, Your New Favorite Root Veggie. This one pot creamy kale pasta, uses a yummy homemade cashew cream sauce to bring an Alfredo-like taste and texture to the pasta. Tortillas can be your best friend when you need to make a quick meal.

Loading them up with diced potato and sautéed spinach makes for a satisfying meatless bite. Sprinkle on your favorite toppings, like salsa, guac, hot sauce, or just a simple squeeze of lime.

For the Potato and Spinach Tacos recipe from Nancy of Mexican Made Meatless, click here. Once you have a creamy risotto all ready, fold in the kale, lemon zest, pistachios, and any other vegetables or legumes you may have on hand.

For the Quinoa Kale Risotto with Pistachios recipe from Sharon Palmer, click here. The filling of the pie is a mixture of cooked onions, spinach you can use kale, too , carrots, and white beans, all cooked down with a creamy roux for a smooth consistency.

Top the mixture with dollops of parsnip puree for a sweet bite and beautiful presentation. Grits are basically pulverized cornmeal that you can cook with water and any other seasonings to create a creamy, porridge-like texture.

Grits are a great foundation for a meal because you can top them with any variety of cooked vegetable, plant-based meat, or leafy green. For the Smoky Grits and Greens recipe from Chef Jumoke Jackson, click here. You can use any combination of grains, roasted vegetables, greens, and dressings. This recipe calls for a fresh and tangy avocado sauce, spicy chipotle cauliflower, and zesty lime rice—all over a big bed of leafy greens.

For the Spicy Vegan Burrito Bowl recipe, click here. Another clever way to use up excess spinach and kale is to stuff it in a quesadilla.

Anything sandwiched between two tortillas ends up tasting pretty good, but this combination of tofu scramble, hash browns, plant-based chorizo, and spinach will have you feeling full and satisfied until way beyond lunchtime.

For the Vegan Breakfast Quesadilla with Southwest Tofu Scramble recipe from Good Food Baddie, click here. Click here for more Meatless Monday recipes. When posting pictures of recipes to your social media network, tag MeatlessMonday use MeatlessMonday to show the plant-based community your creation.

Big Greens Soup with Toasted Almonds Use all your leftover vegetables in one pot with this nutritious deep green soup. Fruit and Veggie Protein Smoothies This refreshing smoothie is a convenient way to use up leftover greens. Kale, Potato and Carrot Curry A curry is a great place to use up those vegetables you may have lingering about your fridge.

One-Pot Creamy Vegan Tuscan Kale Pasta Pasta can be so much more than spaghetti and red sauce. Potato and Spinach Tacos Tortillas can be your best friend when you need to make a quick meal.

Food Ingredients Vegetables Greens. Long before green smoothies became all the rage, cuisines from around the world were incorporating leafy greens into many of their recipes. Italians might sauté some spinach or broccoli rabe with garlic in olive oil while Chinese cooks would stir-fry pieces of bok choy with a splash of oyster sauce.

Whatever cuisine and cooking technique you choose—often it's sautéeing, blanching or braising—greens can take on a range of global flavors and be interchanged in many dishes. Most greens tend to be thick, hearty and a bit bitter, so you'll usually need to cook them to mellow them out.

Chard Bok Choy Arugula Cabbage Kale Lettuce Spinach Watercress View. Newsletter Sign Up. You may accept or manage your choices by clicking below, including your right to object where legitimate interest is used, or at any time in the privacy policy page.

These choices will be signaled to our partners and will not affect browsing data. Accept All Reject All Show Purposes. Crunchy bread crumbs are an essential topping.

This French classic is a favorite holiday side, but it's just as good at a normal weeknight dinner. We're all about keeping things in balance. Which means pairing hearty kale with extra-creamy mozzarella mixed with sour cream, lemon juice, and salt.

Broccoli rice is the base for bright toppings like fresh peas, avocados, and pickled ginger. Round out the bowl with a creamy, herby dressing and a soft-boiled egg.

Garlicky butter gives this greens-filled pasta rich, savory flavor. Feel free to substitute any nut you have on hand if you can't get hazelnuts. When in doubt, frittata. This version turns greens-and-beans into a complete one-skillet supper. There's no chopping required for this weeknight spaghetti dinner.

Just blend spinach , kale , basil, and garlic with feta, cream cheese, and olive oil to make a fresh, rich sauce that wraps itself around pasta.

Brussels sprouts, apples, gouda, radishes, and hazelnuts turn this kale salad into something special enough to serve guests. The flavor of the soy paste really shines here, so use the best-quality one you can find.

In this recipe, white fish gets smothered in a garlicky olive paste, then wrapped in chard leaves before simmering in a lemony, cilantro-laced sauce. If you can't find molokiah, you can use a mix of a mix of spinach and okra blended together in this delicious dish.

A tomato-free version of the North African poached egg dish, shakshuka, perfumed with warm spices and dotted with creamy feta cheese.

Homemade pizza is a great way to eat your greens. This version is covered in pesto and cheese and then topped with a veritable salad of peas, crisp asparagus ribbons, zucchini, leeks, and watercress.

Baking a salad might make you nervous, but a quick moment in the oven will only wilt the greens slightly and yet melt the cheese so that it cloaks the greens nicely.

Lots of seeds keep this bowl of roasted broccolini, shaved Brussels sprouts, and raw kale exciting. Asparagus, snap peas, green onions, edamame, spinach, and cilantro make this vegetarian noodle stir-fry plenty green and full of flavor. Feel-good greens and creamy comforting coconut come together in less than half an hour for a weeknight dinner you can really get behind.

A Vietnamese-inspired ginger dressing and plenty of cooling, crunchy cucumbers takes kale salad from "not now" to "hey, wow! Kuku sabzi is less about the egg and more about the herbs and greens.

You really can use whatever hearty greens and herbs you like. If you can get your hands of fresh fava beans, buy them. Otherwise, a bag of the frozen stuff makes a great substitute. This lightning-fast version of the classic spring pasta calls for just the right amount of water that magically cooks down to create a silky sauce, no draining necessary.

When dressing hardy raw greens, it's good to be aggressive. Fortunately, we've got spicy ginger and seedy flavor bombs on hand. Make this dish before you do any cooked asparagus recipes , at the start of the season when you get pristine, extra-sweet spears.

Be sure to cut the asparagus very thin. The secret to making this extraordinary spring salad? Remove and fry rotisserie chicken skin for a salty, extra-crispy topping.

Their time in the olive oil is more for flavoring and reaching the ideal texture. Herby green goddess dressing perks up this delicious bowl, filled to the brim with all the green veggies you can handle. Zucchini ribbons in place of lasagna noodles, and a spinach-kale filling, more than make up for all the cheese in this vegetarian, gluten-free version of the classic pasta dish.

Look for lime pickle at your closest Indian grocery store. It adds spice and acidity to the hearty greens like sautéed kale. The fleeting vibrance of spring vegetables is captured in this citrus-and-garlic-infused marinade, turning delicate fresh produce into a versatile condiment.

Serve on toast or over polenta. This broccoli is packed with flavor thanks to a quick dressing of garlic, anchovies, and lots of fresh lemon juice and zest. The crisp-tender texture and robust flavor of thinly sliced Tuscan kale stands up to the tart, Caesar-like dressing of this hearty slaw.

Serve as a first course or as a side with grilled chicken, fish, pork, or lamb. Chiles de árbol, garlic, and mustard seeds add three levels of flavorful heat to this quick side-dish sauté.

This unexpected side dish can be prepped hours ahead of the meal; just wait until the last minute to toss it all together.

A bright tangle of shredded Brussels sprouts, raisins, and pine nuts tops silky ricotta in this snappy, satisfying toast. Watercress is fantastic paired with piquant mustard and sharp vinegar that can stand up to the nose-tingling burn.

Get your greens and your comfort food craving satisfied all at once with this decadent, crispy-crusted casserole. Collard greens are often braised for hours, but this recipe showcases another side of collards—one that's briefly sautéed so that they remain bright and full of body.

Spicy, sharp turnip greens—braised gently with a smoked ham hock—are a time-honored accompaniment on Southern tables at any time of the year. Add in the turnips, plus lots of apple, and the dish tastes a bit brighter.

A puréed Granny Smith apple makes for a tart, exciting dressing for this simple, holiday-worthy salad. Cooking the brussels sprouts in two stages for this recipe ensures that the cores will be tender and the outer leaves will still have bite.

Toss Brussels sprouts, asparagus, green beans, and fennel with green goddess dressing for a healthful, vibrant—and verdant—salad. Crunchy raw broccoli and brussels sprouts meet their match in a punchy triumvirate of olives, anchovies, and lemon juice.

An soy-and-mirin enriched seaweed broth makes wilted spinach a star worthy of savoring until the last bite. Our new favorite grain salad is packed with crunchy raw veggies, salty Pecorino, lively mint, and fresh chile peppers. Good-quality smoked bacon and fresh collard greens are the keys to this luscious riff on creamed spinach.

Packed with nutritious greens and zesty lemon, this gorgeous soup is just the thing to perk you up on a chilly weeknight. Fresh basil and pears team up for a winning combo of sweet fruit and herbal notes in this bright, crisp salad. Puntarelle is a crisp, spiky Italian green related to chicory.

If not, escarole is a great substitute. Light, creamy, warm, and slightly-sweet egg-based dressing is the perfect companion to zesty watercress.

For this recipe, the greens taste best if sautéed just before serving, but you can cook the bacon and stems ahead; leave the pan on an unlit burner 'til go time. Some green vegetable recipes work just as well as main dishes as sides or apps, like this charred kale and Halloumi combo.

Photo by Joseph De Leo, Food Styling by Anna Stockwell. Get This Recipe. Photo by Chelsea Kyle, Food Styling by Simon Andrews. Photo by Joseph De Leo, Food Styling by Kaitlin Wayne.

Photo by Joseph De Leo, Food Styling by Micah Marie Morton. Photo by Marcus Nilsson, Prop Styling by Kalen Kaminski, Food Styling by Rebecca Jurkevich.

Photo by Chelsea Kyle, Prop Styling by Nathaniel James, Food Styling by Laura Rege. Photo by Laura Murray, Food Styling by Susie Theodorou.

Photo by Chelsea Kyle, Food Styling by Anna Stockwell. Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by Dana Bonagura.

Photo by Laura Murray, Food Styling by Pearl Jones. Photo by Chelsea Kyle, Food Styling by Ali Nardi. This recipe calls for potatoes, but it would be just as good with any leftover cooked veggies. Photo by Chelsea Kyle, Food Styling by Olivia Mack Anderson. Ed Anderson. Photo by Chelsie Craig, Food Styling by Alison Attenborough.

Photo by Kevin J. Photo by Kristin Teig. Photo by Mackenzie Kelley.