Recipe Roundup

79 Green Vegetable Recipes for Soups, Salads, Sautés, and More

These great recipes make it easy to get your daily dose.
A bowl of yogurt lentil curry on rice.
Photo by Joseph De Leo, Food Styling by Kaitlin Wayne

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 of roasted broccoli on a baking tray with a spatula.
    Photo by Joseph De Leo, Food Styling by Anna Stockwell
    1/79

    Crispy Sheet-Pan Broccoli

    Let's start our list of green vegetable recipes with the simplest of them all. Throw some broccoli florets on a sheet pan, and you'll wind up with vegetables that are so tender, crispy, and caramelized that it's hard to stop eating them right off the pan.

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  • Spring greens gratin in a black castiron skillet.
    Photo by Chelsea Kyle, Food Styling by Simon Andrews
    2/79

    Spring Greens and Leek Gratin

    Seasonal greens get even better when they’re decked out with cream, cheese, butter, and crispy torn bread.

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  • A parchment lined baking sheet with Roasted Garlic Asparagus.
    Photo by Joseph De Leo, Food Styling by Kaitlin Wayne
    3/79

    Roasted Asparagus With Garlic

    This quick roasted asparagus recipe yields tender spears and plenty of flavor thanks to a savory mixture of garlic, oil, onion powder, and parsley.

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  • Winter salad hummus bowls topped with seedy power sprinkle in two bowls.
    Photo by Joseph De Leo, Food Styling by Anna Stockwell
    4/79

    Winter 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.)

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  • Photo of vegetarian dumplings recipe with spinach and eggs from Helen You's Dumpling Galaxy.
    5/79

    Spinach 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.

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  • A bowl of yogurt lentil curry on rice.
    Photo by Joseph De Leo, Food Styling by Kaitlin Wayne
    6/79

    Dahi Dal (Yogurt Lentil Curry With Spinach)

    This soothing dal that's packed with greens and swirled with yogurt is ready in just 30 minutes of total time.

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  • Grilled Broccoli Egg Salad on a plate with a spoon and pieces of toast on the side.
    Photo by Joseph De Leo, Food Styling by Micah Marie Morton
    7/79

    Egg Salad With Grilled Broccoli and Chili Crisp

    Smoky, subtly sweet grilled broccoli feels luxurious served on a bed of creamy egg salad, turning this dish into a satisfying, comforting main meal.

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  • Coconut creamed greens topped with coconut flakes and cilantro on a white plate.
    Photo by Marcus Nilsson, Prop Styling by Kalen Kaminski, Food Styling by Rebecca Jurkevich
    8/79

    Coconut Creamed Greens

    Pairing earthy, hardy leafy greens with cooling coconut milk, a hot chile, and spices gives this side dish a full range of bitter, sweet, and tingling flavors.

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  • Mushroom and kale breakfast skillet in a white onehandled pot.
    Photo by Chelsea Kyle, Prop Styling by Nathaniel James, Food Styling by Laura Rege
    9/79

    Mushroom and Kale Breakfast Skillet

    For mornings when you need to feed a crowd a healthy breakfast, this veggie-packed egg skillet is here for you. Serve with toast on the side for mopping up those runny yolks.

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  • twelve balls of blanched and compressed greens spaced out on a sheet pan
    Photo by Laura Murray, Food Styling by Susie Theodorou
    10/79

    Blanched-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.

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  • A bowl of lentil soup with wheat berries and kale.
    Photo by Chelsea Kyle, Food Styling by Anna Stockwell
    11/79

    Lentil Soup With Wheat Berries and Kale

    Sprinkle some Parmesan on top of each bowl of the hearty, satisfying soup, which is flavored with coriander, turmeric, and bay leaves and packed with curly green kale, French green lentils, and wheat berries, spelt, unhulled barley, or short grain brown rice.

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  • Photo of roasted sausage with greens and potatoes on two round white plates.
    Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by Dana Bonagura
    12/79

    Sausage 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.)

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  • Broccoli sauted with onions and lemon slices in a skillet and on a plate
    Photo by Laura Murray, Food Styling by Pearl Jones
    13/79

    Big Flavor Broccoli

    Chances are you’re trimming off and discarding way too much of your broccoli stems. The stems are so flavorful, they should be their own vegetable.

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  • Spanish frittata in a woodhandled white skillet with a slice on a plate.
    Photo by Chelsea Kyle, Food Styling by Ali Nardi
    14/79

    Spanish Frittata With Herby Yogurt and Greens

    This recipe calls for potatoes, but it would be just as good with any leftover cooked veggies.

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  • An openface sandwich topped with melted browned cheese beside a simple salad of mixed greens on a purple ceramic plate.
    Photo by Chelsie Craig, Food Styling by Alison Attenborough
    17/79

    Spinach and Artichoke Melts

    Your favorite creamy dip—but in a form you (and your kids) can happily eat for dinner. Serve with a salad of bitter greens and a bright vinaigrette.

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  • Kale and cabbage salad in a bowl topped with crushed peanuts potato chips and cranberries.
    Photo by Kevin J. Miyazaki
    18/79

    Maui Kale Salad With Sweet Onion Dressing

    With a simple sweet onion dressing, roasted peanuts, and crunchy potato chips, this salad is an easy favorite. As the salad sits, it becomes even more flavorful.

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  • Separated leaves of bok choy in a large white bowl.
    Photo by Diana Kuan
    23/79

    Stir-Fried Sesame Baby Bok Choy

    In this bok choy recipe, you’ll stir fry the vegetables with soy sauce, ginger, and garlic, and drizzle with sesame oil.

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  • Green beans amandine on an oval serving platter.
    Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by Anna Stockwell
    24/79

    Green Beans Amandine

    This French classic is a favorite holiday side, but it's just as good at a normal weeknight dinner. Toasting the almonds in butter adds a nutty richness to the dish that’s perfectly balanced out by a squeeze of lemon juice added at the end.

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  • Kale and tomato salad with creamed mozzarella on a platter with a serving spoon.
    Photo by Joseph De Leo, Food Styling by Anna Stockwell
    25/79

    Massaged Kale With Tomatoes, Creamed Mozzarella, and Wild Rice

    We're all about keeping things in balance. Which means pairing hearty kale with extra-creamy mozzarella mixed with sour cream, lemon juice, and salt.

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  • Sugar snap peas edamame and avocados topped with green sauce in a white bowl.
    Photo by Con Poulos
    26/79

    Spring Green Bowls

    Broccoli rice is the base for bright toppings like fresh peas, avocados, and pickled ginger. Round out the bowl with a creamy, herby dressing and a soft-boiled egg.

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  • Chinese broccoli cut into thirds and dressed with soy paste on a plate
    Photo by Alex Lau, Prop Styling by Beatrice Chastka, Food Styling by Lillian Chou
    31/79

    Chinese Broccoli With Soy Paste

    The flavor of the soy paste really shines here, so use the best-quality one you can find. We like Yu Ding Xing’s glutinous rice soy paste.

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  • Mediumsized bowl of swiss chardtahini dip with olive oil.
    Photo by Michael Graydon & Nikole Herriott
    32/79

    Swiss Chard–Tahini Dip

    This nutty dip is packed with greens—serve with toasted flatbread and dig in.

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  • Image may contain Plant Food Produce Vegetable Bean Pottery Vase Jar and Lentil
    Photo by SANG AN
    35/79

    Spinach Shakshuka

    A tomato-free version of the North African poached egg dish, shakshuka, perfumed with warm spices and dotted with creamy feta cheese.

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  • One of the best zucchini recipes is this white pizza with shaved vegetables and pesto.
    Photo by Chelsea Kyle, Food Styling by Katherine Sacks
    36/79

    White 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.

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  • Bitter greens salad with melted cheese on a plate.
    Photo by Laura Dart and A.J. Meeker
    37/79

    Bitter Greens Salad With Melted Cheese

    Baking a salad might make you nervous, but a quick moment in the oven will only wilt the greens slightly and yet melt the cheese so that it cloaks the greens nicely.

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  • Bowl of greens Brussels sprouts a halved hardboiled egg and avocado slices topped with sesame seeds makes a quick...
    Photo by Laura Murray
    38/79

    Brassicas Bowl

    Lots of seeds keep this bowl of roasted broccolini, shaved Brussels sprouts, and raw kale exciting.

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  • Image may contain Plant Vase Pottery Jar Food Produce and Vegetable
    Photo by Chris Court and William Meppem
    39/79

    Super Green Stir-Fry

    Asparagus, snap peas, green onions, edamame, spinach, and cilantro make this vegetarian noodle stir-fry plenty green and full of flavor.

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  • One of our best easy vegan recipes Thai broccoli coconut soup.
    donna hay magazine, photography by William Meppem
    40/79

    Thai Coconut, Broccoli and Coriander Soup

    Feel-good greens and creamy comforting coconut come together in less than half an hour for a weeknight dinner you can really get behind.

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  • Image may contain Plant Food Dish and Meal
    Photo by Gentl & Hyers
    41/79

    Kale and Cucumber Salad with Roasted Ginger Dressing

    A Vietnamese-inspired ginger dressing and plenty of cooling, crunchy cucumbers takes kale salad from "not now" to "hey, wow!"

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  • Image may contain Plant Cutlery Fork Spoon Vegetable Food and Broccoli
    Photo by Bobbi Lin
    42/79

    Kuku Sabzi

    Kuku sabzi is less about the egg and more about the herbs and greens. You really can use whatever hearty greens and herbs you like. It’s the ideal clean-out-the-fridge recipe.

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  • Pea asparagus and fava bean salad on a white platter.
    Hirsheimer & Hamilton
    43/79

    Pea, Asparagus, and Fava Bean Salad

    If you can get your hands of fresh fava beans, buy them. Otherwise, a bag of the frozen stuff makes a great substitute.

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  • Onepot pasta primavera with shrimp in a bowl.
    Photo by Chelsea Kyle, Prop Styling by Sophie Strangio, Food Styling by Olivia Mack Anderson
    44/79

    One-Pot Pasta Primavera With Shrimp

    This lightning-fast version of the classic spring pasta calls for just the right amount of water that magically cooks down to create a silky sauce, no draining necessary.

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  • Green goddess cobb salad on a white plate.
    Marcus Nilsson
    47/79

    Green Goddess Cobb Salad

    The secret to making this extraordinary spring salad? Remove and fry rotisserie chicken skin for a salty, extra-crispy topping.

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  • Slowcooked garlicky greens in olive oil on a plate.
    Photo by Michael Graydon & Nikole Herriott
    48/79

    Slow-Cooked Garlicky Greens

    When working with a large quantity of greens, it’s much easier to sauté them if they’re blanched first. Their time in the olive oil is more for flavoring and reaching the ideal texture.

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  • Image may contain Plant Cutlery Spoon Vegetable Food and Produce
    David Cicconifood styling by Rhoda Boone
    51/79

    Spicy Broccoli Rabe with Parmesan and Pine Nuts

    Buttery pine nuts and salty Parmesan help balance out the natural bitterness of broccoli rabe.

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  • Image may contain Food
    Photo by Chris Court and William Meppem
    52/79

    Roasted Zucchini Lasagna

    Zucchini ribbons in place of lasagna noodles, and a spinach-kale filling, more than make up for all the cheese in this vegetarian, gluten-free version of the classic pasta dish.

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  • Image may contain Plant Food Spinach Vegetable Kale Cabbage Bush Vegetation and Seasoning
    Ditte Isager
    53/79

    Sautéed Kale with Lime Pickle

    Look for lime pickle at your closest Indian grocery store. It adds spice and acidity to the hearty greens like sautéed kale.

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  • Photo of marinated fava beans on toast.
    Photo by Joseph De Leo, Food Styling by Erika Joyce
    54/79

    Citrus-Oil-Marinated Spring Vegetables

    The fleeting vibrance of spring vegetables is captured in this citrus-and-garlic-infused marinade, turning delicate fresh produce into a versatile condiment. Serve on toast or over polenta.

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  • Tuscan kale caesar slaw in a glass bowl.
    Photo by Maren Caruso
    57/79

    Tuscan Kale Caesar Slaw

    The crisp-tender texture and robust flavor of thinly sliced Tuscan kale stands up to the tart, Caesar-like dressing of this hearty slaw. Serve as a first course or as a side with grilled chicken, fish, pork, or lamb.

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  • Image may contain Plant Cutlery Spoon Food Vegetable Spinach and Fork
    Photo by Christina Holmes
    58/79

    Spicy Sautéed Spinach

    Chiles de árbol, garlic, and mustard seeds add three levels of flavorful heat to this quick side-dish sauté.

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  • White bowl filled with Broccoli and Brussels sprouts slaw on a wooden cutting board.
    Photo by Linda Xiao
    69/79

    Broccoli and Brussels Sprouts Slaw

    Crunchy raw broccoli and brussels sprouts meet their match in a punchy triumvirate of olives, anchovies, and lemon juice.

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  • A white bowl with spinach ohitashi and a spoon pouring broth onto it.
    Photo by Peden & Munk
    70/79

    Spinach Ohitashi

    An soy-and-mirin enriched seaweed broth makes wilted spinach a star worthy of savoring until the last bite.

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  • Image may contain Animal Seafood Food Lobster Sea Life Plant and Meal
    Photo by Peden & Munk
    75/79

    Caesar-Style Puntarelle

    Puntarelle is a crisp, spiky Italian green related to chicory. If you can get it, you’re in luck. If not, escarole is a great substitute.

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  • Image may contain Plant Food Produce and Vegetable
    76/79

    Sauteed Dandelion Greens

    Blanching the greens before sautéeing them zaps away some of their overly-bitter personality.

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  • Dinner plate with grilled bread grilled Halloumi cheese burst cherry tomatoes and grilled greens.
    Photo by Chelsea Kyle, Food Styling by Kate Buckens
    79/79

    Grilled Greens and Cheese on Toast

    Some green vegetable recipes work just as well as main dishes as sides or apps, like this charred kale and Halloumi combo.

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