We all know we should be getting more greens, but not everyone loves the taste of raw spinach or kale. And eating arugula salads for days on end after buying too much at the farmer’s market might not be the most appealing meal plan for most of us! To combat salad fatigue, we’ve put together a list of five recipes that ingeniously use your extra greens. Without a salad fork in sight. Enjoy!
- Stir-Fried Chicken With Greens. Chicken with a side of veggies is a healthy eating staple, but this recipe takes it to the next level. With Chinese stir fry-inspired flavors, this is a delicious dinner for the whole family! It also makes great leftovers.
- Kale and Sundried Tomato Hummus. Stand aside plain old hummus, make way for this delightful recipe! This hummus takes a bit of extra elbow grease, but it’ll stay good in the fridge for a week or so. It would also make a great addition to your next party or barbecue!
- Collard Greens With Roasted Peanuts. A side dish that not only uses greens inventively but peanut butter too! This recipe originates from West Africa and combines flavors that we don’t often see in typical American veggie sides. It’s an easy side dish to put together because it’s all made in one pot.
- Spinach and Kale Greek Yogurt Dip. Greek yogurt dip with veggies is all well and good, but this recipe puts the Trader Joe’s version to shame. Try using it as your condiment in a sandwich or a wrap. You can also pair it with carrot sticks and whole wheat pita to bring as an appetizer to a friend or neighbor’s cocktail party.
- Coconut Milk Braised Lettuce. Another veggie side dish with an interesting flavor profile. If you’ve never tried braised lettuce before, it’s a great way to use up some extra greens! Add chicken or shrimp for protein and you have a macronutrient balanced meal!
Do you have a favorite way to use up extra greens? Share it in the comments!