13 Leafy Greens Recipes So Tasty You Will Actually Crave Your Vegetables

Be honest, how many times has a bag of spinach wilted in your fridge before you used it? You are not alone. Leafy greens like kale, spinach, chard and arugula are some of the most nutritious foods you can buy, but only if they make it to the plate. These recipes make them so tasty that the bag will be empty by Wednesday..

Massaged Kale Salad, the Easiest Way Into Leafy Greens

If you think raw kale is too tough, this trick will change your mind. Rub the leaves with a little olive oil, lemon and salt for two minutes and they turn soft, silky and sweet. Add crisp apple, dried cranberries and toasted pecans for a fall salad that keeps for days in the fridge. Quick poll: how do you feel about kale? A) love it, B) only in salads, C) only in smoothies, or D) still not convinced?

You will need: 1 large bunch curly kale, 2 tbsp olive oil, 2 tbsp lemon juice, 1/4 tsp salt, 1 apple thinly sliced, 1/3 cup dried cranberries, 1/3 cup toasted pecans, 1/4 cup shaved parmesan, 1 tsp honey.

How to make it: 1. Strip the kale from the stems and tear into bite size pieces. 2. Add the oil, lemon and salt and massage with your hands for 2 minutes. 3. Toss in the apple, cranberries, pecans and parmesan. 4. Drizzle with honey and serve, or chill up to 2 days.

Garlic Sauteed Spinach in 5 Minutes

A huge pile of fresh spinach cooks down to a small, silky side in just a few minutes. All you need is olive oil, plenty of garlic and a squeeze of lemon at the end. It goes with almost anything, from steak to salmon to a simple fried egg. Like most leafy greens, spinach gives you vitamin K, folate and fiber in every forkful. Did you know a whole bag shrinks to about one cup?

You will need: 1 lb fresh spinach, 2 tbsp olive oil, 4 garlic cloves sliced, pinch of red pepper flakes, salt, 1 tsp lemon juice.

How to make it: 1. Heat the oil in a large skillet and cook the garlic for 30 seconds. 2. Add the spinach in handfuls, tossing as it wilts. 3. Season with salt and pepper flakes. 4. Finish with lemon juice and serve right away.

Spinach and Cheese Quesadilla

This is how you sneak spinach past picky eaters. Sauteed spinach and melty cheese get folded into a whole wheat tortilla and crisped in a hot pan until golden. Cut it into wedges and serve with salsa or yogurt for dipping. It is a fast lunch, an after school snack or a lazy dinner. Would your kids notice the spinach, or would they be too busy with the cheese?

You will need: 2 cups fresh spinach, 1 tsp olive oil, 1 garlic clove, 2 whole wheat tortillas, 3/4 cup shredded mozzarella or cheddar, salsa or plain yogurt to serve.

How to make it: 1. Wilt the spinach and garlic in the oil, then squeeze out extra water. 2. Sprinkle cheese on half of each tortilla and add the spinach. 3. Fold and cook in a dry pan 2 to 3 minutes per side. 4. Cut into wedges and serve with salsa.

Palak Paneer With Flaky Flatbread

In North India, spinach becomes a silky, spiced curry that even vegetable skeptics adore. Blended greens simmer with onion, ginger, garlic and garam masala, then cubes of soft paneer cheese are folded in. Scoop it up with warm paratha or naan. It is comfort food that happens to be packed with leafy greens. Have you ever ordered this at an Indian restaurant?

You will need: 1 lb spinach, 8 oz paneer cubed, 1 onion, 2 garlic cloves, 1 inch ginger, 1 green chili, 1 tomato, 1 tsp cumin seeds, 1 tsp garam masala, 2 tbsp cream, 2 tbsp oil, salt.

How to make it: 1. Blanch the spinach for 1 minute, cool and blend smooth. 2. Fry the cumin, onion, garlic, ginger and chili in oil until golden. 3. Add the tomato and spices, cook 5 minutes, then stir in the spinach puree. 4. Add the paneer and cream and simmer 5 minutes.

Tuscan Kale and White Bean Soup

Hearty, cheap and so cozy, this Italian style soup is made for chilly October nights. Kale, white beans, carrots and celery simmer in a garlicky tomato broth until everything is tender. A parmesan rind in the pot adds deep flavor for free. It tastes even better the next day. Do you save your parmesan rinds, or is this a new trick for you?

You will need: 1 bunch kale chopped, 2 cans white beans, 1 onion, 2 carrots, 2 celery stalks, 3 garlic cloves, 1 can diced tomatoes, 6 cups broth, 1 parmesan rind, 2 tbsp olive oil, 1 tsp Italian seasoning.

How to make it: 1. Cook the onion, carrot and celery in oil for 6 minutes. 2. Add the garlic and seasoning for 1 minute. 3. Add the tomatoes, broth, beans and parmesan rind and simmer 20 minutes. 4. Stir in the kale for the last 5 minutes.

Spinach Basil Pesto

Basil can be pricey this time of year, so stretch it with spinach. The pesto stays bright green, tastes just as good, and sneaks a whole lot of leafy greens into your pasta, sandwiches and eggs. Freeze it in an ice cube tray for quick dinners later. Quick poll: what would you put it on first? A) pasta, B) pizza, C) sandwiches, or D) eggs?

You will need: 2 cups baby spinach, 1 cup basil leaves, 1/3 cup parmesan, 1/4 cup walnuts or pine nuts, 1 garlic clove, 1/3 cup olive oil, 1 tbsp lemon juice, salt.

How to make it: 1. Toast the nuts in a dry pan for 3 minutes. 2. Add everything except the oil to a food processor and pulse. 3. Stream in the oil while blending. 4. Season with salt and store in a jar with a thin layer of oil on top.

Garlic Stir Fried Leafy Greens

In Chinese restaurants, a plate of garlicky stir fried greens is on almost every table, and it is easy to copy at home. Bok choy, choy sum or even regular broccoli rabe cook in minutes over high heat with garlic and a splash of oyster or soy sauce. Serve with rice for a simple, satisfying side. What is your favorite green to order at a Chinese restaurant?

You will need: 1 lb bok choy or choy sum, 1 tbsp oil, 4 garlic cloves minced, 1 tbsp oyster sauce or soy sauce, 1 tsp sesame oil, 2 tbsp water, small red chili (optional).

How to make it: 1. Wash the greens and cut into long pieces. 2. Heat the oil until very hot and fry the garlic and chili for 20 seconds. 3. Add the greens and water and toss 2 to 3 minutes. 4. Add the sauce and sesame oil, toss and serve.

Arugula and Roasted Beet Salad

Peppery arugula and sweet roasted beets are a classic pair for a reason. Add goat cheese, walnuts and a balsamic drizzle and you have a salad that looks like it came from a fancy bistro. Buy pre cooked beets to make it in five minutes. Do you love beets, or are they the one vegetable you just cannot get into?

You will need: 4 cups arugula, 3 roasted beets sliced, 2 oz goat cheese, 1/4 cup walnuts, 2 tbsp olive oil, 1 tbsp balsamic vinegar, 1 tsp honey, salt, pepper.

How to make it: 1. Whisk the oil, balsamic, honey, salt and pepper. 2. Toss the arugula with half the dressing. 3. Top with the beets, goat cheese and walnuts. 4. Drizzle the rest of the dressing over and serve.

Creamy Green Spinach Soup

This soup is bright green, velvety and ready in 25 minutes. A potato gives it a creamy texture without much cream, and a big handful of spinach goes in at the end so the color stays vivid. Top it with a swirl of yogurt and serve with crusty bread. Would you try a soup this green, or does the color scare you a little?

You will need: 1 onion, 2 garlic cloves, 1 large potato diced, 4 cups broth, 6 oz spinach, 1/4 cup milk or cream, 1 tbsp butter, salt, pepper, nutmeg, yogurt to serve.

How to make it: 1. Cook the onion and garlic in butter for 5 minutes. 2. Add the potato and broth and simmer 15 minutes. 3. Stir in the spinach for 1 minute, then blend smooth. 4. Add the milk, season and serve with a swirl of yogurt.

Spinach and Feta Omelet

A Greek inspired breakfast that takes less time than a drive thru. Wilted spinach and salty feta tucked inside fluffy eggs make a protein packed start to the day that keeps you full until lunch. Add a few cherry tomatoes on the side for color. Quick poll: your perfect omelet filling? A) spinach and feta, B) ham and cheese, C) mushroom, or D) everything?

You will need: 3 eggs, 1 cup baby spinach, 2 tbsp crumbled feta, 1 tsp butter, salt, pepper, pinch of dried oregano.

How to make it: 1. Wilt the spinach in butter, then set aside. 2. Beat the eggs with salt, pepper and oregano and pour into the pan. 3. Cook gently, lifting the edges, until almost set. 4. Add the spinach and feta, fold and slide onto a plate.

Spinach Quiche for Brunch

Quiche is the brunch hero that can be made the night before. A buttery crust holds a silky egg custard full of spinach, onion and Swiss cheese. Serve it warm, at room temperature or even cold from the fridge. It is perfect for holiday mornings when you want to relax with guests. Do you make your own crust, or are you team store bought?

You will need: 1 pie crust, 5 eggs, 1 cup milk, 1 cup shredded Swiss cheese, 2 cups spinach, 1/2 onion diced, 1 tbsp butter, salt, pepper, pinch of nutmeg.

How to make it: 1. Bake the crust at 375 F for 10 minutes. 2. Cook the onion and spinach in butter until soft and dry. 3. Whisk the eggs, milk and seasonings, then add the cheese and spinach. 4. Pour into the crust and bake 35 to 40 minutes until just set.

Sauteed Rainbow Chard, the Prettiest of Leafy Greens

With its bright red, yellow and pink stems, rainbow chard is almost too pretty to eat. Do not throw the stems away. Slice them thin and cook them first, then add the leaves for a sweet, tender side that looks gorgeous on a holiday plate. A splash of vinegar and some raisins make it extra special. Have you ever spotted chard at the farmers market?

You will need: 1 bunch rainbow chard, 1 tbsp olive oil, 1 shallot sliced, 2 garlic cloves, 2 tbsp golden raisins, 1 tsp red wine vinegar, 2 tbsp toasted pine nuts, salt.

How to make it: 1. Separate the stems and leaves, then slice the stems and chop the leaves. 2. Cook the shallot and stems in oil for 4 minutes. 3. Add the garlic, raisins and leaves and cook until wilted. 4. Finish with vinegar, salt and pine nuts.

Creamy Polenta With Leafy Greens and Tomato Sauce

We end with pure comfort. Soft, cheesy polenta is topped with garlicky sauteed greens and a spoon of warm tomato sauce. It feels like a hug in a bowl and works as a meatless dinner. Want more feel good food ideas? Read our anti inflammatory foods and recipes. Which of these leafy greens dishes will you try first?

You will need: 1 cup polenta or cornmeal, 4 cups water or broth, 1/2 cup parmesan, 1 tbsp butter, 4 cups spinach or kale, 2 garlic cloves, 1 tbsp olive oil, 1 cup marinara sauce, fresh basil.

How to make it: 1. Whisk the polenta into boiling water and cook on low for 20 minutes, stirring often. 2. Stir in the butter and parmesan. 3. Saute the garlic and greens in oil until wilted. 4. Spoon the polenta into bowls and top with greens, warm marinara and basil.