Healthy Greens Recipes

In this healthy kale salad recipe, you massage the dressing into the kale, tenderizing the leaves and infusing the salad with sweet balsamic flavor. Creamy pine nuts and salty Parmesan cheese added at the end balance the flavors. Enjoy this salad on its own as a side dish or add cooked chicken, shrimp or steak to make it a full meal.

Make as many of these healthy breakfast bowls as you can fit in your freezer to always have a morning meal on hand. Just heat and eat for an instant breakfast packed with whole grains, veggies and protein.

Massaging kale, curly endive and Brussels sprouts then tossing with a warm dressing wilts them slightly for a more tender bite.

Here, we whir up fresh spinach and kale with cream cheese and Gruyère for the luscious sauce that highlights this rich pasta dish. Paired with beans, it makes a filling vegetarian meal.

Tender spinach with a hint of garlic, Parmesan cheese and sweet balsamic vinegar makes a quick and flavorful side dish. The sturdy leaves of mature spinach hold up best during cooking.

This easy holiday salad gets its flavor from a sweet citrus dressing that's infused into the kale by massaging the greens and the dressing together with your hands. We like a mix of kale for this recipe, but any type of kale will work.

This pretty salad board with greens, marinated peaches and fresh summer veggies is perfect for an evening outdoors--or serve it for a light, summery lunch. The creamy dressing can be made ahead to make assembly a breeze. Feel free to add additional vegetables to the board to make the most of all that summer has to offer.

Mild Italian sausage and potatoes are the foundation for this simple sausage, potato and kale soup. Serve it with slices of whole-wheat bread or a side salad for a complete and satisfying lunch or dinner.

This lightened-up version of the classic eggplant pasta dish swaps out some of the cheese and uses protein-rich lentil pasta.

Using applesauce in the peanut dressing lends a sweet, tart flavor that pairs wonderfully with shrimp.

Precooked farro makes this dish come together in no time. And you can make it in the same bowl you serve it in, minimizing cleanup!

Salad for breakfast? Don't knock it until you've tried it. We love how this meal gives you 3 whole cups of vegetables to start your day.

You'll get a serious dose of plant-based protein with this meal! The curry-infused cauliflower and chickpeas taste hearty and satisfying, while quinoa adds an extra boost of protein.

This easy frittata recipe is full of fall flavors, thanks to creamy butternut squash, plenty of fresh sage, and earthy lacinato kale.

An easy apricot-mustard sauce both seasons the pork and dresses the salad.

This bitter green salad turns the bland lunch salad on its head with its Mediterranean flair. Quickly charring radicchio and toasting dried oregano adds complex flavor, and slightly spicy soppressata pairs especially well with the sweetness of marinated cherry peppers. Pecorino Romano has a tangier, saltier taste than Parmesan, so just a bit provides the salad with plenty of nutty, sharp flavor. This salad can easily be made into a main course or served as a substantial side dish.

This mini quiche recipe uses classic Provençal flavors--garlic, oil-cured olives, anchovies, caramelized onions--to season these very-green egg cups. They keep well, perfect for breakfast on the fly, but the flavors are sophisticated enough to serve for brunch. If you frequently make mini quiches, consider investing in silicone mini muffin tins; they make popping these out a dream!

Mable Clarke, a South Carolina cook and activist, serves this collard greens recipe at monthly fish fries to support the Soapstone Baptist Church in the community where she grew up. There, farmers' markets overflow with big, leafy collards that are typically simmered with ham stock to make up this traditional Southern side dish. Clarke uses premade ham stock but it can be hard to find. We adapted the recipe with chicken broth and a ham bone or hock. As the bone simmers it adds flavor to the broth and yields enough meat to serve with the collards.

James Beard Award-winner and Top Chef contestant Karen Akunowicz of Fox & the Knife in Boston turns this Italian-inspired bread salad into a hearty fall dish. Instead of tomato, fennel mingles with the vinaigrette to let the bread soak up its licorice notes, while the arugula lends the dish a hint of pepper. The lemony vinaigrette is so simple and tastes so much fresher than store-bought. Make a double batch to toss on other salads. It will keep in the fridge for up to a week. Add some shredded chicken to the salad to make it a meal.

Fire-roasted tomatoes add slightly smoky flavor to red lentils. The addition of mashed potatoes gives this an upside-down shepherd's pie feel.