35 recipes with spring greens you never use
we're talking about the fly-over greens you usually skip at the store. (they're yummy)!
Published May 11, 2016 5:00 AM
by Bailey Swilley
We’re approaching peak farmer’s market season, and we’re sharing plenty of ideas that will get you to add some greens to your reusable canvas bag. If you’re craving greens, you can create delicious meals with options outside the popular crowd (kale, arugula, cabbage, and all the usual suspects). Here’s what to make with the greens you never use.
Although they’re in the onions and leeks family, both the white stalks and green leaves of ramps can be enjoyed.
Craving a light pasta dish? Look no further.
Yes, ramp butter. Yum.
Need a pungent kick in your salad? Ramps are the answer.
Because weekends at the farmers market have caused you to ask yourself, “But really, what will I make with quail eggs and ramps?”
Just because they’re green doesn’t mean you can’t fry ‘em.
Ramps belong in soups. Period.
Of course there’s a pizza on this list.
This is the green with it all: fiber, vitamin A, vitamin C, vitamin K, riboflavin, calcium, and more. So stock up and make one of these dishes with it! Spicy Soba Noodles With Wilted Watercress
The buckwheat and greens in this recipe will fill you up, and the chile-garlic sauce will surely light you up.
This brings new meaning to “taste the rainbow.”
Comfort food meets healthy greens. Balance!
All of our dinner faves together in one place: big ribbons of pasta, fresh salmon, and flavorful pesto.
Sometimes (we’re looking at you, rainy Mondays), you just need a warm salad.
Whether you’re feeling cozy or just want lots of tasty greens, this soup does both.
For those days that you need a substantial lunch that won’t require a nap.
You’re probably familiar with this Chinese cabbage, but have you tried cooking with it yourself?
No heat required!
Tired of roasted cauliflower? Probably not, but this is a nice change anyway!
Bulk up your rich ramen with some healthy greens!
Greens on greens. Why not?
When you’re tired of Eggs Benedict and omelets, look to this delicious brunch.
This vegetarian recipe makes a satisfying dinner, plus it’s got everyone’s favorite nut (cashews!).
All the important flavors (spicy, salty, and sweet) come together in this yummy salmon recipe.
Also known as “Stinging Nettles,” these babies are a forager’s go-to. Here’s why:
Perfect for dipping or pouring all over warm pasta. Mangia!
Blue cheese and nettles, a match made in weird green heaven.
Shake things up with an easy, nutritious breakfast that travels well.
These rolls make a great pre-dinner centerpiece as well as an appetizer.
Health nut? Here’s something you probably haven’t tried–yet.
Quinoa risotto? Why didn’t we think of that?
These curly-cues are high in iron, fiber, omega-3s, and omega-6s, so fern away!
Here’s a rich and savory way to enjoy fiddleheads and impress your significant other at Sunday night dinner.
Tired of kale salads every weekday? For a change, try whipping this up in your lunch box instead.
Bring the pub home with these fun snack (that’s much healthier than fish and chips).
Home pickling is all the rage and fiddleheads are no exception. Dive in!
Fiddleheads make your tart look so much more gorgeous for weekend entertaining.
If you need to be able to whip up a quick meal after work full of vitamins, then this Martha Stewart recipe is calling your name.
You can even give them an Italian flare with this colorful recipe from A Thought for Food.
Did we miss your favorite spring greens recipe? Tweet or Instagram it to @dominomag!