You may want to give these well-known recipes for leafy green vegetables a try sometime:
- Spinach and Feta Omelette: A straightforward recipe for an omelette that’s packed with flavour thanks to the addition of feta cheese and spinach.
- Kale Caesar Salad: This is a tasty and nutritious take on the classic Caesar salad that is made with finely chopped kale, grated parmesan cheese and dressing made from scratch.
- Spinach and Ricotta Stuffed Shells: Large pasta shells topped with marinara sauce and mozzarella cheese and stuffed with a blend of spinach and ricotta cheese.
- Collard Greens and Black-Eyed Pea Soup: A substantial and soothing soup made with collard greens, black-eyed peas and bacon.
- Arugula Pesto Pasta: This delicious and nutritious pasta meal is made with arugula, basil, pine nuts and parmesan cheese.
- Sautéed Swiss Chard with Garlic and Lemon: This is a quick and easy side dish that is really delectable. All you need is sautéed Swiss chard, garlic and lemon juice.
- Creamed Spinach: is a side dish that is prepared by combine fresh spinach with a cheesy and creamy sauce that is produced with cream and cheese.
- Wilted Lettuce Salad: This is a type of salad that is made with wilted lettuce, bacon and a warm bacon dressing.
- Kale and Quinoa Salad: This is a substantial and nutritious salad that is created with quinoa, kale and a lemon dressing.
- Saag Paneer: is a well-known Indian dish that is prepare with both paneer cheese and spinach.
The recipes for leafy green vegetables present here are just a few examples of the many scrumptious and nutritious options available to you. You can discover out which flavours, herbs and methods of cooking you prefer the most by trying out a variety of options and experimenting.
Spinach and Feta Omelette
Here is a recipe for a spinach and feta omelette:
Ingredients:
- 2 eggs
- 1/4 cup milk
- Salt and pepper, to taste
- 1 tablespoon butter
- 1 cup fresh spinach leaves, washed and dried
- 1/4 cup crumbled feta cheese
- Fresh parsley, for garnish (optional)
Directions:
Mix together in a small bowl Eggs, milk, salt and pepper using a whisk. Melt Butter over medium heat in a nonstick skillet. See if the butter has melted than add spinach leaves to the pan and saute for 1-2 minutes or till the leaves have dwindle.
Then pour the egg mixture into the pan and the heat should be on medium. Keep cooking for 2-3 minutes or till the bottom is firm. On one side of the omelette crumble some feta cheese and keep it aside. When this is done turn the omelette opposite side over the cheese.
Cook for another 1-2 minutes or till the cheese has melted and the omelette is cooked properly. If you like you can top the omelette with some fresh parsley before serving it hot.
Eat this spinach and feta omelette on its own as a delicious and nutritious breakfast choice or you can have it with toast and fresh fruit for a traditional breakfast spread. You can discover which flavours, herbs & method to cook you prefer. Try out a variety of options and experiment.
Kale Caesar Salad
Here is a recipe for a Kale Caesar Salad:
Ingredients:
For the dressing:
- 1/2 cup mayonnaise
- 2 cloves of garlic, minced
- 2 anchovy fillets, minced
- 2 tablespoons Dijon mustard
- 1 tablespoon lemon juice
- 1/4 cup grated Parmesan cheese
- Salt and pepper, to taste
- 1/4 cup olive oil
For the salad:
- 1 large bunch of kale, washed, dried and finely chopped
- 1/4 cup grated Parmesan cheese
- 1/4 cup croutons
Directions:
Combine all the ingredient Mayonnaise, garlic, anchovy fillets, Dijon mustard, lemon juice, Parmesan cheese, salt and pepper in a food processor to prepared the dressing. To blend pulse.
While the food processor is operating, slowly pour the olive oil down the feed tube until the dressing is emulsified.
Place the chopped kale in a big bowl and start putting the salad together.
Over the greens, drizzle the dressing and toss to coat thoroughly.
Toss one more after adding the croutons and grated Parmesan cheese.
Serve right away and delight in!
Note : For increased taste and protein, you may also add other ingredients like some diced chicken, shrimp or even some bacon.
You can serve this tasty and nutritious kale Caesar salad as a side dish or as a main course. The dressing is simple to prepare and keeps for a week in the refrigerator. To determine which seasonings, herbs and culinary techniques you prefer most, you can experiment.
Spinach and Ricotta Stuffed Shells
Here is a recipe for Spinach and Ricotta Stuffed Shells:
Ingredients:
- 12 jumbo pasta shells
- 1 cup ricotta cheese
- 1 cup grated mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 egg
- 1/4 teaspoon nutmeg
- Salt and pepper, to taste
- 1 (24 oz) jar of marinara sauce
- 2 cups fresh spinach leaves, washed and dried
Directions:
Keep the oven to heated to 375°f (190°c) first.
The pasta shells should be cooked as directed on the package until they are al dente.
Drain, then leave them to cool.
In a mixing bowl mix together ricotta, mozzarella and parmesan cheese, egg, nutmeg, salt & pepper.
Add the fresh spinach leaves and toss everything together thoroughly.
A 9 x 13-inch baking dish should have a thin coating of marinara sauce on the bottom.
Place the filled pasta shells in the baking dish after stuffing each one with the spinach and cheese mixture.
Over the shells with filling, drizzle the remaining marinara sauce.
Bake the dish for 25 minutes while it is covered with aluminium foil.
After removing the foil, bake the shells for 10-15 minutes more or till the cheese has melted.
Enjoy the hot packed shells after serving!
This meal, which comes in both main course and side dish varieties, is spinach and ricotta stuffed shells. To determine which seasonings, herbs and culinary techniques you prefer most, you can experiment.
Collard Greens and Black-Eyed Pea Soup
Here is a recipe for Collard Greens and Black-Eyed Pea Soup:
Ingredients:
- 2 cups bacon, diced
- 1 large onion, diced
- 3 cloves of garlic, minced
- 1 teaspoon smoked paprika
- 1 teaspoon thyme
- 1 teaspoon cumin
- Salt and pepper, to taste
- 6 cups chicken or vegetable broth
- 2 cups black-eyed peas, cooked or canned and rinsed
- 2 cups diced tomatoes
- 1 lb. collard greens, washed, dried and finely chopped
- Sour cream, for serving (optional)
Directions:
The bacon should be cooked till its crispy in a big pot on medium heat. Remove bacon and keep it aside.
After adding onion and garlic to saucepan cook for 3 – 5 minutes or till it gets soft.
Add cumin, thyme, salt and pepper with smoked paprika. Simmer until aromatic for 1 to 2 minutes.
In the saucepan add black-eyed peas, tomatoes, collard greens and broth. Then for 15 to 20 minutes or till collard greens are soft. Simmer the soup.
Pour the soup into bowls and if you like garnish with bacon and sour cream.
Serve hot.
This collard greens and black-eyed peas delicious and soothing soup can be eaten as main course or side dish. To determine which seasonings, herbs and culinary techniques you prefer most you can experiment. It’s a fantastic way to employ the black-eyed peas and collard greens, which are both filling and savoury ingredients.
Arugula Pesto Pasta
Here is a recipe for Arugula Pesto Pasta:
Ingredients:
- 2 cups of your favorite pasta
- 3 cups of arugula leaves, washed and dried
- 1/4 cup pine nuts
- 2 cloves of garlic, peeled
- 1/4 cup grated parmesan cheese
- 1/4 cup grated pecorino cheese
- 1/2 cup extra-virgin olive oil
- Salt and pepper, to taste
- Fresh basil leaves, for garnish (optional)
Directions:
Pasta should be cooked as directed on the package until it is al dente. Drain and set it aside.
Mixing together in a food processor arugula, pine nuts, garlic, parmesan & pecorino cheese. Add a pinch of salt & pepper. The ingredients must be roughly chopped after a few pulses.
Olive oil should be carefully drizzled into the feed tube while the food processor is running. Continue mix the mixture until a smooth paste develops.
Be sure to evenly coat the cooked pasta as you toss it with the arugula pesto.
Serve immediately after adding fresh basil leaves as a garnish.
This pasta dish with arugula pesto is appetizing and nutritious option for main course or side dish. You may use the arugula pesto as spread, dip or pasta sauce. One can store it in refrigerator for up to a week. To determine which seasoning, herbs and culinary technique you like you can experiment.
Sautéed Swiss Chard with Garlic and Lemon
Here is a recipe for Sautéed Swiss Chard with Garlic and Lemon:
Ingredients:
- 1 bunch of Swiss chard, washed, dried and finely chopped
- 2 cloves of garlic, minced
- 2 tablespoons olive oil
- Juice of 1 lemon
- Salt and pepper, to taste
- Lemon zest, for garnish (optional)
Directions:
Take a large pan heat olive oil on medium heat.
Once the oil is hot add garlic cook for a minute or two or till garlic smells good.
Add swiss chard cook for 5 to 7 minutes or till it turns soft and wilted.
Squeeze lemon juice over chard &toss to coat it even.
Add salt & pepper to taste.
Take skillet off the heat & top it with lemon zest.
Serve it right away and have fun!
This Swiss chard sauté with garlic and lemon is an easy and tastey side dish that goes well with grill meat & fish. It can be had even on its own. Swiss chard is fully of vitamins &minerals and the lemon &garlic give dishes a nice taste. You can try diffrent spices, herbs &ways to cook to see which one you like best.
Creamed Spinach
Here is a recipe for Creamed Spinach:
Ingredients:
- 2 cups fresh spinach leaves, washed and dried
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Salt and pepper, to taste
- Nutmeg, to taste (optional)
Directions:
Bring water to boil in a large pot. Add in spinach leaves and keep cook for 2 to 3 minutes or till soft. Drain spinach and cut it into big pieces.
Melting butter in a large pan on medium slow heat. Once butter is melting pour flour and whisk it.
Cook mixture for 1 -2 minutes or till golden brown.
Pour heavy cream in slow while whisk all the time. Simmer the flame and cook for 2 to 3 minutes or till the mixture thickens.
Keep stirr the parmesan cheese, salt, pepper and nutmeg (optional). The cheese has to melt and sauce should become smooth.
Add all chop spinach in the pan and stir till sauce covers the spinach properly.
Cook for another two to three minutes or until the spinach is hot.
Serve it right away and have fun!
This Cream Spinach is a tasty &comfort side dish that goes well with grilled meats, fish or even on its own. You can try various spices, herbs &ways of cook to see which one you like. Nutmeg can be add as an option to give a unique flavour.
Wilted Lettuce Salad
Here is a recipe for Wilted Lettuce Salad:
Ingredients:
- 8 cups mixed lettuce leaves (e.g. butter, oakleaf, romaine) washed and dried
- 4 slices of bacon, diced
- 1/4 cup red wine vinegar
- 1/4 cup olive oil
- 1/4 cup honey
- Salt and pepper, to taste
- Croutons, for garnish (optional)
Directions:
In a large skillet on medium heat cook bacon till crispy. With a spoon take out bacon and keep it aside.
To make dressing mix red wine vinegar, olive oil, honey, salt &pepper in a small bowl with a whisk.
Mix lettuce leaves and add them to pan with bacon fat. Toss leaves to coat them with fat. Cook for 2 to 3 minute or until leaves are wilted.
Take pan off the heat and mix dressing with lettuce.
Add croutons and bacon to top. Serve right away and have fun!
The wilted lettuce salad is very easy to make and taste very nice. It can be side dish or main dish. The warm bacon dressing gives salad a nice balance of flavours and wilted lettuce and croutons give it a nice texture. You can try various spices, herbs and ways of cooking to see which one you like.
Kale and Quinoa Salad
Here is a recipe for Kale and Quinoa Salad:
Ingredients:
- 1 cup uncooked quinoa
- 2 cups chicken or vegetable broth
- 2 cups kale, washed, dried and finely chopped
- 1/2 cup chopped red onion
- 1/2 cup diced tomatoes
- 1/2 cup feta cheese
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 2 cloves of garlic, minced
- Salt and pepper, to taste
- Lemon zest, for garnish (optional)
Directions:
In a medium saucepan bring quinoa chicken or vegetable broth to a boil. Lower the heat cover and cook for 18-20 minutes or until quinoa is cook properly & all liquid is absorb.
In a large bowl mix all cook quinoa, kale, red onion, tomatoes and feta cheese.
In a small mix bowl bring together olive oil, lemon juice, garlic, salt &pepper and whisk it nicely. Pour dressing over quinoa mixture and toss to combine.
Let salad sit for at least 30 minutes before serving to let flavors meld together.
Garnish with lemon zest if you like. Serve and enjoy!
This kale and quinoa salad is a very delicious dish & very healthy dish. You can be enjoy it as a main course or as a side dish. Quinoa is very good source of protein, kale is pack with vitamins &minerals. Feta cheese and lemon dress gives salad a nice balance of flavors. You can experiment with various seasoning, herbs and cook methods to find which one you like.
Saag Paneer
Saag Paneer is a popular Indian dish that consists of spinach, paneer (a type of Indian cottage cheese) and a variety of spices. Here is a recipe for Saag Paneer.
Ingredients:
- 2 cups fresh spinach leaves, washed and finely chopped
- 454 gms paneer, diced
- 2 tablespoons vegetable oil
- 1 large onion, finely chopped
- 3 cloves of garlic, minced
- 1-inch piece of ginger, minced
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chili powder (optional)
- Salt, to taste
- 1 cup heavy cream
- 1/4 cup grated paneer or dairy cream (optional)
Directions:
In a large pan on medium heat, heat the oil. When oil gets hot add chopped onions and cook it for 3 -4 minute or until the onion is transparent.
Add garlic &ginger &continue to cook for 1-2 minutes or until all the mix smell good.
Mix all the powder i.e. cumin coriander turmeric red chilli and salt. Cook spices for 1 to 2 min. or until they smell good.
Add spinach &continue to cook for about 5-7 minutes or until spinach has turned soft and wilted.
Add heavy cream and, if you’re using the grated paneer & stir to mix. Cook this for another 2 -3 minutes or until sauce gets nice and thick.
Add diced paneer & gently stir so that the sauce covers paneer. Cook for another 2–3 minutes or until paneer is warm all the way through.
Serve saag paneer with rice or naan while it’s still hot.
This saag paneer is a very delicious and very comfort dish that you can eat as a main course or as a side dish. Spinach make the dish taste well-balance and paneer gives it a nice texture. You can try various spices, herbs and ways of cook to see which one you like.
