5 Leafy Green Recipes • Kath Eats

Beyond kale chips and salads, here are leafy green recipe ideas that will add some variety to your week!

If you’ve been following my real meals for years, you’ve seen kale chips, green smoothies, massaged kale salads, and even savory oatmeal with greens wilted in (ok, that last one is a stretch!).

I try to eat at least one big portion of leafy greens everyday, whether that’s spinach in my breakfast smoothie, a big arugula salad at lunch and/or collard greens with dinner. Leafy greens are packed with fiber and micronutrients, which leaves me energized and feeling great all around. 

Like most superfood ingredients, their versatility makes it so that you can enjoy them however you like best! From quick salads and easy smoothies to hearty soups and wilted in pasta dishes, I’ll find a way to sneak some greens in. If you’re looking to incorporate more of this superfood to your meals, I’m sharing a few of my go-to leafy green recipes.

Leafy Green Recipes

We all know veggies are important—nothing groundbreaking there. And there aren’t many that you’ll find me turning down… except raw onions and garlic! But today, I want to zoom in on one I consume nearly everyday: leafy greens. Of course having a salad everyday is great, but greens are so versatile you can put them in almost anything (Unless you do want a list of my favorite salads. In which case, check out my Filling Salads for Lunch post.)

In this blog post, I’m going to dig into why leafy greens are such a nutritional powerhouse, and I’m sharing some of my favorite year-round leafy green recipes that are simple and delicious. 

What Are The Dark Leafy Green Vegetables?

When you think of dark leafy greens, you may just think of kale, spinach, and lettuce. But in reality, there are so many different types that don’t get nearly as much love. Each option is loaded with vitamins, minerals, antioxidants, and fiber, and offers numerous benefits for our bodies. 

The benefits range from lowering the risk of chronic diseases like heart disease, type 2 diabetes, and certain cancers to keeping your brain sharp as you age. A recent study on nutrient density even found that out of 50 fruits and vegetables, 17 of the top 20 were leafy greens. We could go on and on about this superfood, but these are just a handful of the top benefits!

Here’s a list of my go-to greens — along with suggestions on how to use them:

• Spinach – Mild and versatile. It basically disappears into smoothies, which is what makes it so easy to use – even for non-spinach fans!
• Kale – A little bitter when raw, but softens beautifully when cooked. Great in soups and sautés and chips! 
• Collard Greens – These need a bit more cooking time, but the flavor mellowing is worth the wait. Perfect with bacon!  
• Swiss Chard – So pretty and colorful! Slightly earthy and my favorite when sautéed. You can add lemon and garlic to liven up the taste.
• Beet Greens – You can eat them raw, but when cooked they don’t have that earthy, sometimes bitter taste.
• Turnip Greens – Bold and peppery. Best when braised low and slow.
• Dandelion Greens – Skip the roadside version (I did that once!) and grab these at the store. Great in salads or sautéed.
• Watercress – Spicy and a little bitter. Toss it in salads or use it as a peppery garnish.
• Bok Choy – Mild and super versatile. The crunchy stems and tender leaves are perfect for stir-fries.
• Romaine Lettuce – Not just for Caesar salads! It’s super crisp and even grills well.
• Mustard Greens – Peppery and bold. I definitely recommend cooking these to tone them down. 
• Arugula – That signature peppery bite! Great raw in salads or slightly wilted on pizza. My second favorite green.
• Broccoli Rabe – Can be bitter, but really tasty once cooked right. 
• Escarole – A little sweet, a little bitter. Delicious in soups (especially with beans!).

Bottom line: Leafy greens are superstars, and there’s no one right way to enjoy them. Try a few, find your favorites, and don’t be afraid to mix it up!

Can You Make a Berry and Leafy Green Smoothie?

There’s a reason why so many people use spinach for their daily dose of greens in smoothies – when combined with berries and other flavors you can’t really taste it at all. I’ve always found kale in a smoothie is best with a chocolate protein powder to help mask some of its taste.

Tossing spinach or kale into my morning smoothie is one of my favorite ways to sneak in extra veggies. The berries do all the heavy lifting when it comes to flavor, so your drink still tastes sweet and refreshing. You might catch the tiniest hint of something earthy, but the chances are relatively low with how flavorful fruit is. Check out my blog post on the Best Greens for Smoothies – you’ll find a few unexpected favorites in there too!

A quick tip: Always give your greens a good rinse and pull off any tough stems before blending. It makes a difference. And no matter if you have fresh or frozen greens on hand, both work great.

Benefits of Combining Berries + Leafy Greens

Antioxidant Boost

Blueberries, strawberries, raspberries… not only are they delicious, but they’re packed with Vitamin C and powerful antioxidants called anthocyanins. These help reduce inflammation, ease oxidative stress, reduce the risk of chronic diseases, and keep your cells happy and protected. 

And when you blend them up with leafy greens? You get a bonus boost of nutrients like lutein and beta-carotene – great for supporting skin health and keeping your eyes sharp.

Gut and Digestive Support

Berries and leafy greens are fantastic for gut health. They’re rich in fiber, packed with antioxidants, and together, act as a natural prebiotic. If you want to learn more about the importance of fiber in a balanced diet, check out this blog post: All About Fiber.

Energy and Immunity Boost

Your food should leave you feeling energized – not waiting for a mid-day crash. And fortunately, a berry and leafy greens smoothie isn’t high in sugar or negatively impactful on blood sugar. Plus, it’s loaded with vitamin C and iron, which are ideal to consume together for maximum absorption.

Not so fun fact: more than a third of women under 50 are low in iron. If you’re feeling constantly wiped out, this smoothie may work wonders for you.

Extra Hydration

We all know how important it is to stay hydrated, but you don’t have to sip water all day to get there. You can actually boost your hydration through the foods you eat! Leafy greens like spinach and kale are full of water and packed with minerals like magnesium and potassium. These help your body stay balanced and hydrated from the inside out. 

Check out my post on Foods That Hydrate Skin for even more tips! 

Green Leafy Vegetables Recipes to Try at Home

Chickpea Buddha Bowl with Greens

This bowl is a superstar—packed with cozy roasted chickpeas, sweet potatoes, and tofu, plus quinoa and fresh veggies, all brought together with a golden honey-turmeric sauce. It’s hearty and warming, yet light enough for a nourishing lunch or dinner. The colorful mix of textures and flavors makes every bite feel balanced and satisfying. Perfect for meal prep or a feel-good solo dinner.

Ingredients

• 2 cups cooked quinoa
• 1 block extra-firm organic tofu
• 2 tbsp tamari
• 1 tbsp sesame oil
• 1 medium sweet potato
• 1 can chickpeas (drained, rinsed)
• 1 cup cucumber, sliced
• 2 cups arugula
• 1 red bell pepper, thinly sliced or chopped
• Sesame seeds (for garnish)
• Salt and pepper (to taste)

Spice Blend

• 1 tsp chili powder
• 1 tsp smoked paprika
• 1/8 tsp cayenne pepper

Honey-Turmeric Sauce

• 1/3 cup tahini
• ¼ cup lemon juice
• Warm water, to thin (about ¼ cup)
• 2 tsp honey
• 2 tsp turmeric
• 1 clove garlic, grated or minced
• Salt and pepper, to taste

Instructions

Step 1: Preheat the oven to 425 °F (220 °C). Meanwhile, cook your quinoa per your usual method or package instructions.

Step 2: Drain and press the tofu to remove excess liquid. Cut it into 1-inch cubes. Toss the tofu cubes in a bowl with tamari and sesame oil. Let it marinate while you prepare the other components.

Step 3: Drain and rinse the chickpeas; optionally, remove a few skins by gently rubbing them between your hands—this helps them get crispier when roasted. Cube the sweet potato into bite-size pieces.

Step 4: On one baking sheet, spread the chickpeas and sweet potato. Drizzle with olive oil, then season with the spice blend, salt, and pepper. On a separate smaller sheet lined with parchment, arrange the marinated tofu.

Step 5: Roast both baking sheets in the oven for 15 minutes. Stir the contents, then roast for another 15 minutes, totaling about 25–30 minutes, until chickpeas are crispy, sweet potatoes are tender, and tofu edges are golden brown.

Step 6: While the veggies bake, whisk together all the ingredients for the honey-turmeric sauce in a bowl (or use a blender/processor, if preferred), thinning it with warm water to reach your desired consistency.

Step 7: To assemble, divide the cooked quinoa evenly among bowls. Arrange sections of arugula, roasted sweet potatoes, tofu, chickpeas (a scant ¼ cup), cucumber, and red pepper around the bowl.

Step 8: Drizzle each bowl with the honey-turmeric sauce and finish with a sprinkle of sesame seeds. Serve immediately.

Arugula and Goat Cheese Salad

This Arugula Goat Cheese Salad has everything I want in a meal: not only fresh leafy greens, but also creamy cheese, crunchy nuts, and juicy berries. Plus, that vibrant dressing brings in just the right balance of tang and zest.

You’ve got peppery arugula, luscious strawberries (and optional shrimp), creamy goat cheese, and toasted walnuts—all wrapped together with a bright citrusy dressing. It’s balanced, satisfying, and feels both light and hearty. It also comes together in no time—perfect for quick lunch meals, casual dinners, or meal-prepped sides. 

Ingredients

• Fresh arugula (1 container)
• Goat cheese (4 oz)
• Toasted walnuts (1/3 cup)
• Sliced fresh strawberries (5 large)
• Shrimp (8 large, optional) 

For the Dressing

• Olive oil (1/3 cup)
• Freshly squeezed orange juice (2–3 tbsp)
• Orange zest (1 tsp)
• Dijon mustard (½ tsp)
• Garlic powder (pinch)
• Kosher salt (2 pinches)
• Ground pepper (3 grinds)

Instructions

Step 1: Wash and slice the strawberries and arugula. Wash and slice the orange for the dressing. Crumble the goat cheese.

Step 2: In a small bowl, whisk together all dressing ingredients until well blended. Season to taste with salt and pepper.

Step 3: Chop the walnuts and, if using, cook the shrimp as desired.

Step 4: Add arugula to a large bowl and top with strawberries, goat cheese, walnuts, and shrimp (optional).

Step 5: Drizzle with the citrus dressing, toss gently, and serve immediately.

Miso Noodle Soup

If you’re craving something cozy, nourishing, and restaurant-level flavorful, this Miso Noodle Soup is it. It’s a little bit of a project (I won’t lie), but the flavor payoff is totally worth it. Think layers of nori, tender noodles, hearty tofu, and all the colorful veggies. It is perfect for a chilly evening when you want something comforting but packed with nutrition (and flavor!).

You’ll get a good mix of plant protein, fiber, and flavor in every bite.

Ingredients

• 2 tbsp sesame oil
• 1 carrot, julienned
• ½ bell pepper, julienned
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 16 oz extra-firm tofu, drained and cubed
• 6 oz soba noodles
• 1 sheet dried nori, cut into strips
• ½ cup dried mushrooms, chopped
• 3 oz baby spinach
• 1 tbsp tamari
• ¼ cup miso
• 1 avocado, sliced
• Optional: sriracha, extra nori for topping

Instructions

Step 1: First, press your tofu. Wrap it in a clean towel and place something heavy on top (like a cast-iron skillet or cookbook). Let it sit for about 10 minutes, then cut it into cubes. 

Step 2: While the tofu presses, heat sesame oil in a large pot over medium heat. Add your carrots and bell pepper and sauté for 2-3 minutes. Stir in the garlic and cook for another minute until fragrant. 

Step 3: Pour in the broth. Bring it to a boil, then stir in the soba noodles. Cook for 2-3 minutes. 

Step 4: Add the tofu, mushrooms, spinach, nori strips, and tamari. Let everything simmer for 2-3 minutes until the noodles are just tender. 

Step 5: Turn off the heat. In a small bowl, mix the miso with a bit of the hot broth to temper it (so it doesn’t clump!), then stir it into the soup. 

Step 6: Ladle into bowls and top with sliced avocado, a drizzle of sriracha if you like a little heat, and extra nori for crunch.

Superfood Smoothie

One of my favorite ways to start the day? A smoothie that’s both nourishing and delicious. This Superfood Smoothie is loaded with antioxidants, healthy fats, protein, and a sneaky handful of spinach that you won’t even taste (promise!). It’s creamy, fruity, and takes all of two minutes to make—just toss everything in a blender and go. 

Ingredients

• 1 cup frozen blueberries
• 1 cup whole milk
• ½ cup plain whole milk Greek yogurt (I like full-fat for the creaminess!)
• 1 cup baby spinach
• ½ tsp cinnamon
• ¼ cup flax and chia granola for garnish

Instructions

Step 1: Add everything except the granola to a high-speed blender. 

Step 2: Blend until smooth and creamy. It should only take a minute or so, but you can let it run until you’re happy with the consistency.

Step 3: Pour into your favorite glass and top with granola for a little crunch.

Smoky Maple Lentil Salad with Collards

This salad is the definition of cozy sophistication—hearty green lentils, sweet roasted butternut squash, earthy greens, and toasted walnuts, all drizzled in a smoky-sweet maple dressing and topped with tangy feta or goat cheese. Whether you enjoy it warm, at room temp, or chilled, it’s a versatile, nutritious dish that’s perfect for dinner, lunch, or even turning into lentil burgers later.

Ingredients

• 1½ cups dry green lentils (hold their shape better than brown)
• 10 oz butternut squash (approx. 2 cups)
• 1 head of greens such as collards, kale, or chard
• 5 oz feta or goat cheese
• ¼ cup chopped walnuts

For the Dressing

• 1 tbsp maple syrup
• 2 tbsp olive oil (or Garlic Gold, if you have it)
• 2 tbsp aged balsamic vinegar
• 1 tbsp Dijon mustard
• ½ tsp salt
• Sprinkle of black pepper
• 3 drops Liquid Smoke (optional, but delivers that smoky edge)

Instructions

Step 1: Cook the lentils according to package instructions—season the cooking water with veggie broth or salt to add extra flavor.

Step 2: While the lentils cook, toast the walnuts in a dry skillet just until fragrant—keep an eye on them so they don’t burn.

Step 3: Roast the butternut squash: preheat oven to 400 °F (205 °C), toss the cubed squash with a little olive oil and maple syrup, then roast for about 30 minutes or until the edges are golden and caramelized.

Step 4: Steam your choice of greens until just wilted and tender (collards, kale, or chard all work beautifully).

Step 5: In a jar, combine all dressing ingredients (maple syrup, olive oil, balsamic vinegar, Dijon mustard, salt, pepper, and optional Liquid Smoke), then shake or whisk until well blended.

Step 6: Combine everything: add the cooked lentils, roasted squash, steamed greens, and toasted walnuts to a large bowl, pour over the dressing, mix gently, and finish by topping with crumbled feta or goat cheese.

Start adding leafy greens to your diet with these delicious and nutritious recipes. 

You really can enjoy leafy greens any time of day. Toss them into your morning smoothie, pile them into a hearty lunch salad, or stir them into a cozy soup for dinner. They’re easy to sneak in—and honestly, once you get the hang of it, you won’t even have to think twice. 

And if you’ve got picky eaters at home, leafy greens are versatile enough to blend right in without a fuss. Total win. 

Want more ideas for getting those greens in? Check out these blog posts for easy, healthy recipes and tips: