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19 New Ways to Eat Leafy Greens

19 New Ways to Eat Leafy Greens

By Grace Elkus

January 20, 2015

Photo: Johnny Autry

Leafy greens such as kale, spinach, and arugula are bursting with nutrients. Eating more of them has been shown to help detoxify your body, reduce inflammation, and fight disease—but we’re not always eager to make them the star of our plate. Here, we’ve gathered up our favorite healthy recipes that make greens shine in tasty new ways.

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Sneak them into a smoothie.

Photo: Hector Manuel Sanchez

View Recipe: Berry-and-Beet Green Smoothie

Adding a handful of greens into a fruit-based smoothie is an easy and tasty way to get a healthy serving of leafy greens.

View more: Smoothie recipes

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Pack them into pesto.

Starter Dish: Spinach Pesto Pasta with Shrimp

Photo: Hector Manuel Sanchez

View Recipe: Spinach Pesto Pasta with Shrimp

Although pesto is traditionally made with basil, leafy greens can easily be subbed in. Our spinach pesto is a gorgeous twist on the original, while our arugula version adds a peppery bite.

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Put them in a bowl.

Photo: Alison Miksch

View Recipe: Farro Breakfast Bowl

We put everything else in bowls. Why not pack them full of leafy greens for added nutritional benefits? Spinach, kale, and arugula all make excellent additions to any bowl.

View more Bowl Recipes:

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Bring them to breakfast.

Photo: Alison Miksch

View Recipe: Zucchini and Spinach Chilaquiles

Starting your day with a serving of greens ensures you’re fueling your body with essential vitamins, minerals, and antioxidants. Eggs are a great blank slate for greens—they pair well with just about any variety.

More leafy green breakfast recipes:

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Wrap them up.

Photo: Victor Protasio

View Recipe: Spinach, Hummus, and Bell Pepper Wraps

Yes, lettuce wraps are great, but there's nothing wrong with wrapping up your leafy greens for a quick and easy lunch. Use Flatout Light whole-grain flatbreads to keep calories in check; you can find them at most supermarkets, usually in the bakery section.

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Pile it on a pizza.

Photo: Greg Dupree

View Recipe: Mushroom and Arugula Pizza

Pizzas are made for piling on the toppings—but instead of pepperoni, try a handful of arugula or spinach. Whether you bake it under the cheese or scatter it on top, it’s a tasty way to get your greens.

View Recipes:

Supremely Veggie Pizza
Mini Mozzarella-and-Kale Pita Pizzas
Ham and Cheese Pizza
Kale, Mushroom, and Bacon Pita Pizzas

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Add them to bread pudding.

Photo: Jennifer Causey

View Recipe: Spinach, Cheese, and Bacon Bread Puddings

You just can’t go wrong with a savory bread pudding—think of it as a cross between holiday stuffing and a cheesy breakfast casserole. It is one of the most comfort food-eqsue ways to introduce greens into a meal.

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Put them in pie.

Photo: Jennifer Causey

View Recipe: Skillet Chicken and Root Vegetable Potpie

Make this classic comfort food and family favorite more healthy by adding some hearty sautéed greens. This recipe is so good the kids will never know there are greens underneath this tasty crust. Trust us.

More pies with greens:

Sausage and Spinach Spaghetti Pie

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Stir them into soup.

Photo: Hector Manuel Sanchez

View Recipe: Immunity Soup

Use tender, silky greens in soups and stews, especially during the winter when comfort foods are a dinnertime staple. Kale works well in Italian soups, while chard gives bean-based broths a boost.

View Recipes:

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Toss them into pasta.

Photo: Jennifer Causey

View Recipe: One-Pot Cheesy Pasta Bake

Kale, spinach, and arugula all taste great stirred into pasta dishes. Even if the recipe doesn’t call for it, greens can be easily tossed in at the end of the cooking time for added nutrients, color, and flavor.

View Recipes:

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Top tarts with them.

Photo: Jennifer Causey

View Recipe: Spanakopita Tart

This cheesy spinach tart is something the whole family will enjoy-leafy green lovers or not.

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Tuck them into tacos.

Photo: Greg Dupree; Styling: Lindsey Lower

View Recipe: Smoky Potato and Greens Tacos

Any hearty green will work for this delicious taco recipe. This recipe is all the proof we need that greens can taste good and be good for you. Of course you don't have to stick to this recipe. Mix it up by adding chicken, fish, or any other topping of your choosing. (Just don't forget the greens.)

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Put them in potato salad.

Photo: Jennifer Causey

View Recipe: Crispy Chicken Thighs with Spinach-and-Pea Potato Salad

Use some lush leafy greens to dress your summer potato salad at any upcoming cookout.

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Mix them into a stir-fry.

third meal: chili-garlic shrimp and noodle stir-fry

Photo: Jennifer Causey

View Recipe: Chili-Garlic Shrimp and Noodle Stir-Fry

Stir-fries and sautés are great for using up odds and ends from the week, so throw in leftover greens and enjoy a hearty one-dish meal.

View Recipes:

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Use As a Wrap

Photo: Justin Walker

Instead of reaching for a tortilla or flatbread, use a leafy green as the base for your wrap. Bibb lettuce, romaine, and cabbage all work well—just fill with toppings, roll, and enjoy!

View Recipes:
Korean Chicken Lettuce Wraps
Mu Shu Chicken Lettuce Wraps

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Stuff them into potatoes.

View Recipe:Chorizo and Kale-Stuffed Sweet Potatoes with Zucchini-Arugula Salad

Stuffed potatoes are such a simple weeknight meal. Add some vitamins and nutrients by stuffing some extra leafy greens like kale, arugula, spinach, or collards.

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Add to Appetizers

Photo: Randy Mayor

From crostini and tartines to smooth and creamy dips, leafy greens can spruce up any app. Spinach is an obvious choice, but Swiss chard and arugula work beautifully as well.

View Recipes:
Tartines with Cheese, Peppers, and Chard

Cheesy Spinach-Artichoke Dip

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Bake Into Chips

Photo: Oxmoor House

Kale chips make a healthy, delicious snack, and they can take on all sorts of fun flavors. Keep it simple with olive oil and salt, or go bold with chipotle chile powder.

View Recipes:
Kale Chips
Chipotle Kale Chips

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Stack Onto Sandwiches

Photo: Johnny Autry

Whether you’re pressing a panini or assembling a pita, there’s plenty of room for greens of all sorts. If your sandwich is cold, try crisp arugula or romaine, while hot sandwiches pair well with spinach and kale.

View Recipes:
Fried Chickpea and Arugula Pita Sandwiches with Lime Tzatziki

Kale and Caramelized Onion Grilled Cheese

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By Grace Elkus

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19 New Ways to Eat Leafy Greens

1 of 19

Sneak them into a smoothie.

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Pack them into pesto.

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Put them in a bowl.

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Bring them to breakfast.

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Wrap them up.

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Pile it on a pizza.

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Add them to bread pudding.

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Put them in pie.

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Stir them into soup.

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Toss them into pasta.

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Top tarts with them.

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Tuck them into tacos.

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Put them in potato salad.

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Mix them into a stir-fry.

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Use As a Wrap

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Stuff them into potatoes.

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Add to Appetizers

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Bake Into Chips

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Stack Onto Sandwiches

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