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We’ve all done it. We’ve loaded up on beautiful greens at the farmers' market or picked up that super-sized bin of spinach at the grocery store. This was the week you were going to eat green smoothies every day for breakfast, but then you remembered how much you like muffins, so you ate those instead.
Waste not, want not, love! I’m here for you. Here are a bunch recipes to use up that bag of spinach or box of greens, saving you from accidental fridge-created lettuce soup!
Keep in mind that greens are incredibly versatile. If a recipe calls for Swiss chard, feel free to substitute spinach. If it calls for spinach, see how baby kale works! You can swap out just about any kind of green for the specific ones called for in these recipes. Now, let’s get our green on!
Spinach Frittata
Elise Bauer The fresh, earthy taste of spinach is a great choice for the egg-heavy frittata, but arugula or wilted kale would also work. If you’re feeling crazy, add some diced ham as well.
Chicken with Goat Cheese and Arugula
Elise Bauer If you’re short on time and need dinner in a hurry, layer a chicken breast pounded thin with arugula and goat cheese. You don’t have arugula? Swap out spinach! It only takes 30 minutes start to finish.
Italian Skillet Chicken with Spinach, Tomatoes, and Onions
Alison Bickle With this Italian-inspired dinner, you will not only use up some of that spinach lingering in the fridge, but also only one pan to cook your whole meal.
Kale Salad With Balsamic Dressing
Elise Bauer Dress this raw kale salad with a vinaigrette a half hour to an hour before serving, and the dressing will tenderize the tough kale leaves. Waiting to eat it is the hardest part of this super simple salad that's accompanied by dried cranberries, pine nuts, and Parmesan cheese.
Continue to 5 of 21 belowEasy Sautéed Spinach
Elise Bauer If you’re staring down a nearly empty pantry and a nearly empty fridge, this dish is perfect. All you need is garlic, salt, olive oil, and spinach. Make it a meal by adding some chili flakes and a squeeze of lemon, and stir it into a bowl of pasta dressed with more olive oil.
Arugula Salad with Beets and Goat Cheese
Elise Bauer Spicy arugula tastes lovely with the earthy, robust flavor of cooked beets. Toss in some goat cheese and walnuts to round out this simple salad.
Cream of Spinach Soup
Elise Bauer Spinach soup can be served cold or hot. Garnish with freshly chopped chives and a dollop of sour cream.
Roasted Kale and Butternut Squash Pasta
Simply Recipes / Sally Vargas
Roasted butternut squash and kale become a sweet and savory topping for penne pasta. A sprinkling of goat cheese adds a bit of tang.
Continue to 9 of 21 belowMake-Ahead Feta and Spinach Breakfast Wraps
Sally Vargas We're big fans of hot breakfasts. Having a healthy wrap to make ahead and heat up in the morning is a great way to start the day.
Shrimp, Lemon, Spinach Linguine
Elise Bauer You have to love pasta dishes that come together quickly. Spinach, arugula, baby kale, or Swiss chard would all work well in this quick and easy weeknight meal.
Spinach & Artichoke Sheet Pan Pizza
Coco Morante Sheet pan pizza is a great way to feed a family or a crowd. Use store-bought pizza dough or homemade. Either will create a pizza you’ll want to make again and again.
Quinoa Bowls with Sweet Potatoes, Black Beans, and Spinach
Alison Bickle We love this recipe because a little work goes a long way. Make it on a Sunday and eat healthy, nutrition-packed leftovers for lunch all week!
Continue to 13 of 21 belowSautéed Greens With Pine Nuts and Raisins
Elise Bauer What's great about this recipe is that it uses up whatever greens you happen to have—kale, collard greens, mustard or turnip greens, or spinach. What makes it even greater is that it takes just 10 minutes to cook.
Crispy Curried Chicken Thighs With Wilted Greens
Sabrina Modelle Reach into the crisper to see what needs to be used up: baby arugula, kale, escarole, baby spinach, or even romaine can work in this crispy curried chicken recipe. Consider mixing it up and adding two or more types of greens.
Colcannon
Elise Bauer This Irish mashed potatoes dish often shows up on St. Patrick's Day menus, but it works any time of year. Wilt kale, cabbage, chard, or another leafy green into the potatoes.
Arugula, Mozzarella, Tomato on Focaccia
Elise Bauer If you have leftover arugula, this is exactly what you want to do with the greens. The tomatoes and onions are marinated for 30 minutes before becoming sandwich filling along with peppery arugula and mozzarella.
Continue to 17 of 21 belowScrambled Eggs With Kale and Mozarella
Elise Bauer Looking for a way to add healthy greens to breakfast? This simple scrambled egg dish does just that, and it's flavored with Italian seasoning and mozzarella, making them not your run of the mill scrambled eggs.
Kale Pesto
Elise Bauer The strong flavor of kale is tempered by the addition of lemon zest and lemon juice in this pesto that you can use anywhere you'd use traditional basil pesto. Bonus—kale pesto won't brown like basil pesto. It stays vibrantly green for days in the fridge.
Greens, Eggs, and Ham, Grilled Cheese Sandwich
Ue up that last handful of baby spinach or young chard in this grilled cheese sandwich inspired by Dr. Seuss. We're sure that you will like greens, eggs, and ham (with a little melty gruyere cheese added in).
Green Goddess Mac and Cheese
Elise Bauer A riff on the Green Goddess salad dressing popular in the 1970s, this mac and cheese uses up two kinds of greens: leafy baby spinach and the bunch of fresh parsley that you bought for some other recipe that called for just a bit. Go all in and use handfuls of that parsley here. It's absolutely delicious.
Continue to 21 of 21 belowItalian Wedding Soup
Sheryl Julian You can use escarole, Swiss chard, or kale in this Italian wedding soup, perfectly seasoned and made with pork and beef meatballs, pasta, and chicken stock.