79 Green Vegetable Recipes for Soups, Salads, Sautés, and More
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Perhaps there was a time when you didn’t need green vegetable recipes—you’d play it by ear, tossing some spinach in a pan, scrunching some kale. But if you’re out of ideas and looking for a way to get something green into your diet, maybe you require a little help. Turn to this list whenever you need green vegetable ideas, whether you’re looking to eat some collards, broccoli, Swiss chard, or green beans. Below you’ll find hardy salads, luscious gratins, easy frittatas, warming soups, quick side dishes, and more ideas for what to make with whatever vegetable is in your fridge right now.
Photo by Joseph De Leo, Food Styling by Anna Stockwell4/79Winter Salad Hummus Bowls
Kale and brussels sprouts get massaged in a sweet-and-tangy dressing, then served over hummus and topped with savory granola. It’s a flavorful bowl that comes together in minutes, so it's the perfect weeknight meal, especially if you've prepped your seedy sprinkle in advance. (Don't sleep on the salad dressing recipe, either—it's a keeper you'll use again and again.)
5/79Spinach and Egg Dumplings
The trick to making these comforting vegetarian dumplings is to scramble the eggs just until they form custardy curds. You don’t want to finish them, or they’ll overcook once you boil or steam your dumplings. Be careful with any other ingredients you add to the filling; even an ounce of excess moisture will make the filling too loose and unwieldy. Stick to raw herbs like dill, or thoroughly wring out moist ingredients like blanched spinach. If you decide to use frozen spinach or other greens, let it thaw fully and dry it well.
Photo by Joseph De Leo, Food Styling by Kaitlin Wayne6/79Dahi Dal (Yogurt Lentil Curry With Spinach)
Photo by Joseph De Leo, Food Styling by Micah Marie Morton7/79Egg Salad With Grilled Broccoli and Chili Crisp
Photo by Marcus Nilsson, Prop Styling by Kalen Kaminski, Food Styling by Rebecca Jurkevich8/79Coconut Creamed Greens
Photo by Chelsea Kyle, Prop Styling by Nathaniel James, Food Styling by Laura Rege9/79Mushroom and Kale Breakfast Skillet
Photo by Laura Murray, Food Styling by Susie Theodorou10/79Blanched-and-Squeezed Greens
Precooked, compact, and way more flavorful than store-bought frozen spinach, these portioned greens are ready to be thrown into soups and stews straight from the freezer or thawed in the fridge and tossed into omelets and pastas. Even simple side dishes of garlicky greens become infinitely faster when virtually all the prep work is done ahead of time.
Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by Dana Bonagura12/79Sausage and Greens Sheet-Pan Dinner
When you're in the middle of a busy week, and just want to eat something green, this satisfying sheet-pan dinner is here for you. (Need more one-pan options? Check out our collection of all of the best sheet-pan dinners.)
Photo by Chelsea Kyle, Food Styling by Olivia Mack Anderson15/793-Ingredient Charred Green Beans With Ricotta and Lemon
Ed Anderson16/79Oven-Roasted Zucchini
This recipe from Bryant Terry's Vegetable Kingdom offers a double-veg punch, dressing sweet roasted zucchini with a bold collard-peanut pesto.
Photo by Joseph De Leo, Food Styling by Anna Stockwell19/79Torshi Tareh (Persian Sour Herb Stew With Marbled Eggs)
Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by Anna Stockwell24/79Green Beans Amandine
Photo by Joseph De Leo, Food Styling by Anna Stockwell25/79Massaged Kale With Tomatoes, Creamed Mozzarella, and Wild Rice
Photo by Alex Lau, Prop Styling by Kalen Kaminski, Food Styling by Sue Li28/79Spiced Chickpeas and Greens Frittata
When in doubt, frittata. This version turns greens-and-beans into a complete one-skillet supper.
Photo by Chelsea Kyle, Prop Styling by Alex Brannian, Food Styling by Anna Hampton30/79Kale Salad With Brussels Sprouts, Apples, and Hazelnuts
Photo by Alex Lau, Prop Styling by Beatrice Chastka, Food Styling by Lillian Chou31/79Chinese Broccoli With Soy Paste
Photo by Joseph De Leo, Food Styling by Micah Marie Morton34/79Chicken Meatballs With Molokhieh, Garlic, and Cilantro
Photo by Chelsea Kyle, Food Styling by Katherine Sacks36/79White Pizza With Shaved Vegetables and Pesto
Homemade pizza is a great way to eat your greens. This version is covered in pesto and cheese and then topped with a veritable salad of peas, crisp asparagus ribbons, zucchini, leeks, and watercress.
Photo by Chelsea Kyle, Prop Styling by Sophie Strangio, Food Styling by Olivia Mack Anderson44/79One-Pot Pasta Primavera With Shrimp
Photo by Laura Dart and A.J. Meeker46/79Raw Asparagus Salad with Breadcrumbs, Walnuts, and Mint
Make this dish before you do any cooked asparagus recipes, at the start of the season when you get pristine, extra-sweet spears. Be sure to cut the asparagus very thin.
Photo by Alice Gao, Prop Styling by Alex Brannian, Food Styling by Diana Yen60/79Shredded Brussels Sprout and Ricotta Toast
Photo by Gentl & Hyers62/79Collard Green Gratin
Get your greens and your comfort food craving satisfied all at once with this decadent, crispy-crusted casserole.
Photo by Chelsea Kyle, Prop Styling by Alex Brannian, Food Styling by Michelle Gatton74/79Escarole, Pear, Parmesan, and Basil Leaf Salad
Photo by Chelsea Kyle, Prop Styling by Alex Brannian, Food Styling by Ali Nardi77/79Watercress Salad With Warm Mustard Dressing
