Leafy Greens Recipes ♥ Alphabet of Vegetables
Trying to eat more greens? Tired of the same old spinach? Then you'll love this collection of recipes for that category of plants / vegetables we call "leafy greens" or "dark leafy greens" that includes everything from common favorites like spinach and kale but also greens that might be new to you, like amaranth or dandelion greens or the southern favorites like collards, mustard greens and turnip greens. And in case you're wondering which greens can be eaten as is without cooking and which ones need a quick sauté and which ones need slow-cooking and which ones are best for Green Smoothies, today's your lucky day because this just might be the motherlode of practical information and simple recipes for home cooks who are "greens curious". 
LEAFY GREENS 101: THE BASICS
There is no single vegetable called "leafy greens". Instead, we use the term to aggregate the many different plants that have edible green leaves. There are so many kinds of greens that it helps to dig a little deeper.
Salad Greens vs Cooking Greens Some greens like lettuce and baby spinach are so tender, we can enjoy them raw in beautiful fresh salads. (For recipes like this, please see Lettuce.) Other greens are more sturdy, more hearty, and require cooking. And some greens like chard and kale can go either way!
Tender Greens vs Sturdy, Hearty Greens This is another way to contrast greens, by their relative tenderness. The tender greens tend to be used for raw salads, the sturdier greens need cooking.
Vegetable Greens vs Greens Greens Beet greens and turnips greens, say, are the leaf portion of the actual beet and turnip vegetables. Other greens are grown just the leaves themselves.
The Big Three Greens are greens but when we talk about cookin' a mess o' greens, especially southern style, mostly, we're talking about collard greens, mustard greens and turnip greens.
Bitter Greens vs Sweet Greens Some greens have a slight or some times sharp bitterness or astringency. If your mouth has ever felt a tiny bit pasty after eating some greens, they were bitter. For more information, please see Vegetables 101: What Are Bitter Greens?. On the other hand, other greens like leaf lettuce don't have that bitterness, I call them "sweet" in contrast to bitter.
HOW TO CLEAN YOUR GREENS
Loose greens may appear clean but too often, bits of grit are hidden in small crevasses. It takes time to clean greens well, I budget 15 minutes for every pound of greens for trimming and cleaning. It's not a hard job, it's just time-consuming – and important. Trust me, you don't want this grit on your plate!
WHICH GREENS NEED CLEANING? ALL OF THEM That includes nearly all packaged pre-cleaned greens although the "cleaning" here can be limited to a quick run through a salad spinner, washing and drying at the same time. After that, all greens needs cleaning. The greens with bumpy surfaces (like lacinato kale) or curly leaves (like mustard greens) leaves are the most difficult to clean because the grit gets trapped in those hidden spots. But even smooth leaves (like collard greens) need care because the grit adheres itself to those surfaces as well. TRIM FIRST If the stems or leaves are bruised or damaged, remove and discard them. If the stems and ribs are heavy or tough, you may want to remove and discard them – but you may also want to cook the stems and ribs separately, they take longer to cook but can also be a great addition to a greens dish, for appearance or texture contrast. This works especially well for mid-tender greens like chard, you can start the chopped stems before adding the quicker-cooking leaves. SOAK IN WARM WATER If your greens are quite clean, you can skip this step. But greens from your own garden or a farmers market can be noticeably dirty, even outright muddy. If so, you'll want to soak the greens for 10 to 15 minutes, this helps loosen the dirt to make the actual cleaning easier. A pound of greens is a big pile of greens, use an extra large bowl or even a clean sink so you can use a lot of water. Otherwise, you'll need to work in batches. While the greens soak, swoosh the water around every so often, this will break loose some of the dirt. WASH THE GREENS Submerge the greens in warm water, swooshing the leaves around to loosen the grit that attaches itself to the leaves, working in batches if needed. If you do this in a large bowl, you can actually see the grit collect in the bottom. Keep swooshing and rinsing (changing the water in the bowl as needed) until no more grit appears. RUNNING WATER If the greens seem quite clean, you can rinse them carefully under running water, rubbing your fingers across the leafy surfaces. HOW TO KNOW WHEN THE GREENS ARE CLEAN Once there's no apparent grit in the bottom of the washing bowl, you might think you can assume the greens are clean and ready to cook. Sorry, no. Instead – and this is important, don't skip it – rub your fingers across one of the cleaned leaves to feel if it's clean, then take a small bite to taste if it's free of grit. If so, great, get to cooking. If not, keep on cleaning! DO YOU NEED TO DRY THE GREENS TOO? If the greens are being cooked right away, there's no need to dry the greens. If the greens are going into the fridge, let the greens air dry or dry between layers of paper towels before refrigerating.
LEAFY GREENS: BASIC HOW-TO TIPS & TECHNIQUES
How to revive fresh greens that are wilting NEW!
How to hold greens to eat later (my meal prep staple!)
How to cook greens with an Asian twist
How to cook pasta & greens with just one pot
How to add greens to your smoothies
What's your favorite way to cook greens? or what greens recipe did you hope to find here? I'm always looking for new ones, especially healthy recipes for greens. Leave me a quick note in the comments or via recipes@kitchen-parade.com! ~Alanna
HEY GREENS LOVERS! WHAT SOUNDS GOOD?
Most Any Green
Amaranth Arugula Beet Greens Bok Choy Chard Collard Greens Dandelion Greens Kohlrabi Greens Mustard Greens Turnip Greens
Kale Spinach Lettuce & Salad Greens
So popular,
they have their very own pages. :-)
Amaranth
Arugula Beet Greens Bok Choy Chard Collard Greens Dandelion Greens Kohlrabi Greens Mustard Greens Turnip GreensKale
Spinach Lettuce & Salad GreensSo popular,
they have their very own pages. :-)
Most Any Green
These recipes are especially suited for nearly any green. The tender greens will cook more quickly, the sturdier greens will take longer. Once you click into the recipe, it may specify a particular green, just ignore that.
Most Any Green in SIDE DISHES (HOT)
Asian Greens 15min/30min–ww0–pp1–sp1–fs0–green0–blue0–purple0–carb3 ♥
Braised Greens 15min/60min–ww1–pp2–sp2–fs2–green2–blue2–purple2–carb5 ♥
Greek Greens (Flash Cook to Eat Later) 15min/20min–ww0–pp0–sp1–fs0–green0–blue0–purple0–carb6 ♥
Greens & Stems with Mustard 15min/20min – WW0 – PP1 – NetCarb2 ♥
Greens with Sour Cream 25min/25min–ww4–pp5–sp7–fs5–green5–blue5–purple5–carb8 ♥
Amaranth
THE BASICS
[AM-uh-ranth] Once considered a weed in the U.S., amaranth is finally being acknowledged as the nourishing high-protein food it is. Amaranth greens have a delicious, slightly sweet flavor and can be used both in cooking and for salads.
Amaranth in SIDE DISHES (HOT)
A Veggie Venture recipes
Amaranth Greens 15min/15min–ww0–pp1–sp1–fs0–green0–blue0–purple0–carb4 ♥
Arugula
Also called Rocket
THE BASICS
Pronounced [uh-ROO-guh-lah]. Arugula is a bitterish, aromatic salad green with a peppery mustard flavor. Now that Trader Joe's carries arugula year-round, I suspect many of us eat it quite regularly! Arugula and spinach are the favorite salad greens at our house. Arugula is usually eaten raw but especially if the leaves are quite mature and spicy, it can be cooked as well.
Arugula SALADS
A Veggie Venture recipes
Arugula with Peaches, Concord Grapes and Feta ♥
Detox Chopped Salad 25min/25min–ww2–pp3–sp4–fs4–green4–blue4–purple4–carb13 ♥
Simple Arugula Salad 5min/5min–ww1–pp1–sp1–fs1–green1–blue1–purple1–carb0 ♥
Tuscan Bean Salad 15min/15min – WW3 – PP3 – SP5 – FS3 – NetCarb13
Arugula in MAIN DISHES
A Veggie Venture recipes
Arugula Salad with Smoked Trout & Peach Preserve Dressing 10min/10min–ww5–pp6–sp6–fs3–green3–blue3–purple3–carb12 ♥
Arugula EXTRAS
A Veggie Venture recipes
Arugula Pesto 20min/20min – WW0/WW4 – NetCarb0/2 ♥
Beet GREENs
THE BASICS
If you shop at a farmers market, you'll often find beets with their greens still attached. Grab 'em! Beet greens are especially perishable so be sure to eat them right away (definitely with a day or two), either raw if the leaves are small and tender or cooked if the leaves are larger and more sturdy.
Beet Greens in SIDE DISHES (HOT)
A Veggie Venture recipes
Gratin of Greens 20min/2hrs – WW3 – PP3 – NetCarb3 ♥
Greek Greens (Flash Cook to Eat Later) 15min/20min–ww0–pp0–sp1–fs0–green0–blue0–purple0–carb6 ♥
Greens & Stems with Mustard 15min/20min – WW0 – PP1 – NetCarb2 ♥
Greens with Sour Cream 25min/25min–ww4–pp5–sp7–fs5–green5–blue5–purple5–carb8 ♥
Grilled Beets, Greens & Beans ♥
Beet Greens in SOUPS
A Veggie Venture recipes
Greens 'n' All Beet Soup 35min/90min – WW1 – PP3 – SP5 – FS2 – NetCarb18 ♥
Beet Greens in MAIN DISHES
A Veggie Venture recipes
Beet Green Risotto 40min/40min – WW3 – NetCarb22 ♥
Beet Greens & Three-Onion Pizza 36min/60min – WW8 (plus crust) - NetCarb7 (plus crust) ♥
Farro with Beet Greens 15min/30min – WW4 – NetCarb35 ♥
Bok Choy
Including baby bok choy, Shanghai bok choy, Chinese cabbage
THE BASICS
[bahk CHOY] Also called Chinese white cabbage, pak choy, pak choi and white mustard cabbage, bok choy is a mild, versatile vegetable with crunchy white stalks and tender, dark green leaves. It is closely related to Napa cabbage. Bok choy is a great salad green with wonderful crunch but can also be cooked.
Bok Choy in SIDE DISHES (HOT)
A Veggie Venture recipes
Braised Shanghai Bok Choy 5min/35min–ww1–pp1–sp2–fs1–green1–blue1–purple1–carb2
Broccoli & Bok Choy with Coconut & Curry 15min/25min–ww3–pp4–sp5–fs5–green5–blue5–purple5–carb8 ♥
Garlicky Bok Choy 20min/30min–ww1–pp1–sp1–fs1–green1–blue1–purple1–carb2 ♥
Soy-Glazed Bok Choy 20min/20min – WW1/WW2 – NetCarb10 ♥
Bok Choy SALADS
A Veggie Venture recipes
Bok Choy Salad with Chinese Salad Dressing 15min/15min–ww3–pp5–sp5–fs5–green5–blue5–purple5–carb18 ♥
Bok Choy Salad with Homemade Creamy Vinaigrette 15min/15min–ww2–pp2–sp3–fs3–green3–blue3–purple3–carb5 ♥
Easy Steamed Bok Choy Salad 10min/15min–ww1–pp2–sp2–fs2–green2–blue2–purple2–carb6 ♥
Bok Choy in SOUPS
A Veggie Venture recipes
Weight Watchers Asian Zero Points Soup 35min/45min–ww1–pp2–sp2–fs0–green0–blue0–purple0–carb9 ♥
Bok Choy in MAIN DISHES
A Veggie Venture recipes
Kalamata Tuna Salad Bok Choy Wraps 10min/10min–ww2–pp2–sp2–fs1–green2–blue1–purple1–carb1 ♥
Stir-Fried Brown Rice 15min/15min – WW7 – NetCarb36 ♥
Chard
Also called Swiss Chard
THE BASICS
Chard is a member of the beet family and has crinkly green leaves and silvery, celery-like stalks that come in all the rainbow colors! Rhubarb chard has dark green leaves, reddish stalks and has a stronger flavor than chard with lighter leaves and stalks. Ruby chard has a bright red stalk and deep red, green-tinged leaves. The greens can be prepared like hearty or mature spinach, the stalks like asparagus. Tender leaves of chard make a great salad green but is also sturdy enough to use as a low-cal wrap to substitute for a tortilla or pita. Chard can also be lightly cooked, just a bit since its leaves are soft and sweet.
Chard for BREAKFAST
A Veggie Venture recipes
Green Smoothies 10min/10min – WW2-4 – PP3-5 – SP5-8 – FS5-8 – NetCarb20-36 ♥
Chard in SIDE DISHES (HOT)
A Veggie Venture recipes
Greens with Sour Cream 25min/25min–ww4–pp5–sp7–fs5–green5–blue5–purple5–carb8 ♥
Simple Swiss Chard 10min/20min – WW1 – NetCarb2
Swiss Chard Gratin 55min/75min – WW2/WW3 – NetCarb9/14 ♥
Chard in MAIN DISHES
A Veggie Venture recipes
Chard & Chickpeas with Feta 30min/50min – WW7 – PP9 – NetCarb43 ♥
Crustless Quiche with Greens & Garden Vegetables 35min/60min–ww3–pp4–sp5–fs2–green4–blue2–purple2–carb7 ♥
Farmgirl's Swiss Chard Tuna Salad 15min/15min–ww5–pp5–sp5–fs5–green5–blue5–purple5–carb1 ♥
Swiss Chard Skillet Supper with Tomatoes, Corn, Fresh Dill & Feta 25min/35min–ww3–pp3–sp4–fs3–green3–blue3–purple3–carb9 ♥
Collard GREENs
THE BASICS
Collard greens have thick, sturdy but supple leaves, they make me think of elephant ears! Slow-cooked collards are a real delicacy and a real tradition in the American south, especially at New Year's when the story goes, greens bring good luck in the new year!
Collards in MAIN DISHES
Kitchen Parade recipes
Slow-Cooked Greens & Smoked Turkey ♥
Collards in SIDE DISHES (HOT)
A Veggie Venture recipes
Braised Collard Greens 15min/60min–ww1–pp2–sp2–fs2–green2–blue2–purple2–carb5 ♥
Collards in SOUPS
A Veggie Venture recipes
Hoppin' John Soup 40min/2hrs – WW2 – PP3 – SP3 – FS2 – NetCarb9 ♥
New Year's Soup with Black-eyed Peas & Collard Greens 30min/90min – WW1 – PP2 – SP3 – FS1 – NetCarb10 ♥
Dandelion GREENs
Dandelion Greens SALADS
A Veggie Venture recipes
Simple Dandelion Salad 15min/15min – WW3 – PP3 – SP4 – FS3 – NetCarb5 ♥
Dandelion Greens in SOUPS
A Veggie Venture recipes
Cream of Dandelion Soup 30min/30min–ww8–pp9–sp13–fs9–green9–blue9–purple9–carb17 ♥
Dandelion Greens in MAIN DISHES
A Veggie Venture recipes
Dandelion Greens with Mushroom & Pancetta 15min/15min – WW2 – NetCarb8 ♥
Kale
Please see Kale Recipes.
Kohlrabi GREENs
Kohlrabi Greens in SALADS
A Veggie Venture recipes
Asian Greens 15min/30min–ww0–pp1–sp1–fs0–green0–blue0–purple0–carb3 ♥
Mustard GREENs
Kitchen Parade recipes
Slow-Cooked Greens & Smoked Turkey ♥
Spinach
Please see Spinach Recipes.
Turnip GREENs
Turnip Greens in SIDE DISHES (HOT)
A Veggie Venture recipes
New Year's Turnip Greens 25min/2hrs – WW2 – NetCarb2 ♥
Frozen Turnip Greens with Diced Turnip 5min/20min – WW1 – NetCarb1
Gratin of Greens 20min/2hrs – WW3 – PP3 – NetCarb3 ♥
Turnip Greens in MAIN DISHES
Kitchen Parade recipes
Slow-Cooked Greens & Smoked Turkey ♥
A Veggie Venture is home of greens lover and "veggie evangelist" Alanna Kellogg and the
famous asparagus-to-zucchini Alphabet of Vegetables.
© Copyright Kitchen Parade 2005 – 2020
famous asparagus-to-zucchini Alphabet of Vegetables.
© Copyright Kitchen Parade 2005 – 2020
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Thank you for taking a moment to write! I read each and every comment, for each and every recipe, whether a current recipe or a long-ago favorite. If you have a specific question, it's nearly always answered quick-quick. ~ Alanna