We’ve all done it. We’ve loaded up on beautiful greens at the farmers’ market or picked up that super-sized bin of spinach at the grocery store. This was the week you were going to eat green smoothies every day for breakfast, but then you remembered how much you like muffins, so you ate those instead.
That poor bag of arugula or mixed baby kale and arugula was relegated to the back of the fridge where green things go to die.
I know you were looking for the chocolate pudding and stumbled across those forgotten vitamin powerhouses. You retrieved that bin from the dark corners of the fridge and noticed a few leaves turning yellow, only to realize you have mere days to use them up!
Waste not, want not, love! I’m here for you. Here are ten recipes to use up that bag of spinach or box of greens, saving you from accidental fridge-created lettuce soup!
Keep in mind that greens are incredibly versatile. If a recipe calls for Swiss chard, feel free to substitute spinach. If it calls for spinach, see how baby kale works! You can swap out just about any kind of green for the specific ones called for in these recipes. Now, let’s get our green on!
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The fresh, earthy taste of spinach is a great choice for the egg-heavy frittata, but arugula, rocket, or a wilted kale would also work in this dish. If you’re feeling crazy, add some diced ham as well.
If you’re short on time and need dinner in a hurry, layer a chicken breast pounded thin with arugula and goat cheese. You don’t have arugula? Swap out spinach! It only takes 30 minutes start to finish.
With this Italian-inspired dinner, you will not only use up some of that spinach lingering in the fridge, but also only use one-pan to cook your whole meal.
If you’re staring down a nearly empty pantry and a nearly empty fridge, this dish is perfect. All you need is garlic, salt, olive oil, and spinach. Make it a meal by adding some chili flakes and a squeeze of lemon, and stir it into a bowl of pasta dressed with more olive oil.
Spicy arugula tastes lovely with the earthy, robust flavor of cooked beets. Toss in some goat cheese and walnuts to round out this simple salad.
Spinach soup can be served cold or hot. Garnish with freshly chopped chives and a dollop of sour cream.
I’m a big fan of hot breakfast. Having a healthy wrap I can make ahead and heat up in the morning is a great way to start the day.
I love pasta dishes that come together quickly. Spinach, arugula, baby kale, or Swiss chard would all work well in this quick and easy weeknight meal.
Sheet pan pizza is a great way to feed a family or a crowd. Use store-bought pizza dough or homemade. Either will create a pizza you’ll want to make again and again.
I love this recipe because a little work goes a long way. I make it on a Sunday and eat healthy, nutrition-packed leftovers for lunch all week!