12 Spinach Recipes Packed With Nutrients

Spinach brings bright color, fresh flavor, and big nutrition to whatever you cook. If you want easy ways to add iron, vitamin K, and folate to weeknight dinners and snacks, these spinach recipes packed with nutrients will fit right into your meal plan.

You’ll find everything from quick breakfasts and green smoothies to cozy bakes and vibrant salads. These spinach recipes packed with nutrients use simple ingredients, clear steps, and practical tips so you get great results every time.

Pin the recipes you love and try one this week. Each recipe lists exact measurements, straightforward instructions, and serving ideas so you can cook confidently and enjoy the leafy goodness.

1. Spinach Recipes Packed With Nutrients: Creamy Spinach and Chickpea Stew

This stew pairs tender chickpeas with wilted spinach in a gently spiced tomato-cream sauce. The texture is creamy with a little bite from the chickpeas. It’s hearty but light, perfect for a weeknight dinner or meal prep. You’ll love the comforting warmth and bright lemon finish. Aromatic spices and fresh spinach make each spoonful fragrant and satisfying.

Ingredients

• 2 tbsp olive oil
• 1 medium onion, finely chopped (about 1 cup)
• 3 garlic cloves, minced
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp ground coriander
• 1 can (14 oz) diced tomatoes
• 1 can (15 oz) chickpeas, drained and rinsed
• 4 cups fresh spinach, packed
• 1/2 cup low-sodium vegetable broth
• 1/3 cup plain Greek yogurt, room temperature
• Juice of 1/2 lemon
• Salt and black pepper to taste
• Red pepper flakes and chopped parsley for garnish

Instructions

1. Heat 2 tbsp olive oil in a large skillet over medium heat.
2. Add 1 cup chopped onion, cook 5–7 minutes until translucent and soft.
3. Stir in 3 minced garlic cloves and the spices. Cook 1 minute until fragrant.
4. Add 14 oz diced tomatoes, 15 oz chickpeas, and 1/2 cup vegetable broth. Simmer 8–10 minutes to thicken slightly.
5. Add 4 cups fresh spinach in batches, stirring until wilted each time.
6. Reduce heat to low. Stir in 1/3 cup Greek yogurt and juice of 1/2 lemon until sauce is creamy.
7. Taste and season with salt and black pepper. If too thick, add a splash of broth.
8. Simmer 2–3 minutes more. Check doneness: chickpeas should be tender and sauce slightly reduced.
9. Serve hot, garnished with red pepper flakes and chopped parsley. Let stew rest 5 minutes before plating.

How to Serve It

• Spoon into shallow bowls and top with a dollop of extra Greek yogurt.
• Garnish with lemon zest and toasted pita crumbs for crunch.
• Pairs well with warm flatbread or brown rice and a crisp white wine.
• Store leftovers in an airtight container for up to 4 days. Reheat gently.
• Make-ahead: Cook up to step 6, cool, refrigerate, then reheat and finish before serving.

2. Spinach and Feta Stuffed Chicken Breasts

This stuffed chicken brings tangy feta and garlicky spinach into juicy chicken breasts. The contrast of creamy filling and crisp seared exterior is mouthwatering. It makes a simple weeknight dinner feel special. Folks who like Mediterranean flavors will love this one. The aroma of garlic and lemon is inviting and fresh.

Ingredients

• 4 boneless, skinless chicken breasts (about 6 oz each)
• Salt and black pepper
• 1 tsp paprika
• 2 tbsp olive oil
• 2 cups fresh spinach, chopped
• 3 garlic cloves, minced
• 1 tbsp butter
• 3/4 cup crumbled feta cheese
• 1/4 cup plain Greek yogurt
• 1 tbsp fresh lemon juice
• 1/4 cup chopped fresh parsley
• Wooden toothpicks (optional)

Instructions

1. Preheat oven to 375°F (190°C). Lightly oil a baking dish.
2. Butterfly each chicken breast lengthwise, creating a pocket. Season with salt, pepper, and 1 tsp paprika.
3. Heat 1 tbsp olive oil and 1 tbsp butter in a skillet over medium heat.
4. Add 3 minced garlic cloves, cook 30 seconds. Add 2 cups chopped spinach; sauté until wilted, about 2 minutes. Cool slightly.
5. In a bowl, mix spinach, 3/4 cup feta, 1/4 cup Greek yogurt, 1 tbsp lemon juice, and 1/4 cup parsley.
6. Spoon filling into each chicken pocket. Secure with toothpicks if needed.
7. Heat remaining 1 tbsp olive oil in the skillet over medium-high. Sear stuffed breasts 2–3 minutes per side until golden.
8. Transfer to baking dish and bake 15–18 minutes, until internal temperature reaches 165°F (74°C).
9. Let rest 5 minutes. Remove toothpicks and slice to check juices run clear.

How to Serve It

• Slice and fan the chicken on a warm plate. Drizzle pan juices over top.
• Add roasted baby potatoes and a crisp arugula salad.
• Garnish with extra chopped parsley and lemon wedges.
• Store cooled leftovers in the fridge for up to 3 days.
• Make-ahead: Assemble and refrigerate up to 24 hours before searing and baking.

3. Spinach Pesto Pasta

This spinach pesto pasta swaps half the basil for spinach, making a bolder green and extra nutrients. The sauce is silky, herb-forward, and slightly nutty. It’s quick to make and perfect for busy nights. Pasta lovers and anyone craving a fresh, green dish will enjoy it. The aroma is herbaceous, and the color is vivid.

Ingredients

• 12 oz spaghetti or pasta of choice
• 2 cups fresh spinach, packed
• 1 cup fresh basil leaves
• 1/3 cup toasted pine nuts
• 2 garlic cloves
• 1/2 cup grated Parmesan cheese
• 1/2 cup extra-virgin olive oil
• Juice of 1/2 lemon
• Salt and black pepper to taste
• Optional: 1/4 cup reserved pasta cooking water

Instructions

1. Bring a large pot of salted water to a boil. Cook 12 oz pasta according to package for al dente.
2. While pasta cooks, combine 2 cups spinach, 1 cup basil, 1/3 cup pine nuts, 2 garlic cloves, and 1/2 cup Parmesan in a food processor.
3. Pulse, then stream in 1/2 cup olive oil until smooth. Add lemon juice, salt, and pepper.
4. Reserve 1/4 cup pasta water before draining.
5. Toss drained pasta with pesto, adding reserved water a tablespoon at a time for a silky coating.
6. Taste and adjust seasoning. Doneness: pasta should be al dente with pesto clinging to strands.
7. Serve hot, topped with extra Parmesan and toasted pine nuts.

How to Serve It

• Twirl pasta into shallow bowls and finish with lemon zest.
• Pair with grilled shrimp or a simple roasted tomato salad.
• Store pesto separately in the fridge up to 4 days; toss with hot pasta when ready.
• Freeze pesto in ice cube trays for quick future servings.
• This is a bright spring or summer dish but works year-round.

4. Green Smoothie: Spinach, Banana & Avocado

This creamy green smoothie balances spinach with banana and avocado for a silky texture. It’s slightly sweet, subtly grassy, and ultra-refreshing. The fiber and healthy fats keep you full through a busy morning. You’ll love the smooth mouthfeel and fresh scent. It’s a great quick breakfast or post-workout boost.

Ingredients

• 1 cup fresh spinach, packed
• 1 ripe banana, sliced
• 1/2 small ripe avocado
• 1 cup unsweetened almond milk (or milk of choice), cold
• 1/4 cup plain Greek yogurt
• 1 tbsp chia seeds
• 1 tsp honey or maple syrup (optional)
• 1/2 tsp lemon juice
• 4–5 ice cubes

Instructions

1. Add 1 cup spinach, 1 sliced banana, and 1/2 avocado to a blender.
2. Pour in 1 cup almond milk and 1/4 cup Greek yogurt.
3. Add 1 tbsp chia seeds, 1/2 tsp lemon juice, and 1 tsp sweetener if using.
4. Add 4–5 ice cubes for chill.
5. Blend on high until completely smooth, about 45–60 seconds.
6. Check texture; add more milk for a thinner consistency. Taste and adjust sweetness.
7. Serve immediately. Doneness: smoothie should be velvety without lumps.

How to Serve It

• Pour into a tall glass and top with extra chia seeds and a banana slice.
• Pair with whole-grain toast or a boiled egg for protein.
• Store in the fridge for up to 24 hours in a sealed jar; shake before drinking.
• Make-ahead: Freeze banana and avocado in portioned bags for quicker blending.
• Great for spring mornings or a quick on-the-go snack.

5. Spinach Recipes Packed With Nutrients: Lentil and Spinach Curry

This lentil and spinach curry is rich in plant protein and leafy greens. It’s spiced gently with cumin and turmeric for earthy warmth. The texture is thick and comforting, with tender lentils and soft spinach. It fits vegetarian dinners and meal prep perfectly. The scent of spices and citrus brightens the bowl.

Ingredients

• 1 cup red lentils, rinsed
• 1 tbsp coconut oil
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1 tbsp grated fresh ginger
• 1 tsp ground turmeric
• 1 tsp ground cumin
• 1/2 tsp ground coriander
• 1 can (14 oz) diced tomatoes
• 3 cups low-sodium vegetable broth
• 4 cups fresh spinach, packed
• 1/2 cup canned light coconut milk
• Salt to taste
• Juice of 1/2 lime
• Chopped cilantro for garnish

Instructions

1. Rinse 1 cup red lentils until water runs clear.
2. Heat 1 tbsp coconut oil in a medium pot over medium heat.
3. Sauté 1 diced onion for 5–6 minutes until soft.
4. Add 3 minced garlic cloves and 1 tbsp grated ginger, cook 1 minute.
5. Stir in spices and cook 30 seconds. Add 14 oz tomatoes, 3 cups broth, and lentils.
6. Bring to a boil, then reduce to simmer. Cook 15–20 minutes until lentils are tender and breaking down.
7. Stir in 4 cups spinach and 1/2 cup coconut milk. Simmer 2–3 minutes until spinach is wilted.
8. Season with salt and lime juice. Doneness: lentils should be soft and curry slightly thickened.
9. Serve hot, garnished with chopped cilantro. Let rest 5 minutes before serving.

How to Serve It

• Serve over basmati rice or with warm naan.
• Top with plain yogurt and extra lime wedges.
• Store in the fridge up to 4 days; curry thickens—add water when reheating.
• Make-ahead: Freeze portions for up to 3 months.
• A cozy fall or winter dinner, also bright enough for spring nights.

6. Spinach and Ricotta Stuffed Shells

These oversized shells are filled with creamy ricotta and wilted spinach, baked in a tangy tomato sauce. They’re comforting, cheesy, and portable for potlucks. The texture is soft shells with a lush filling. This works for family dinners and make-ahead meals. The aroma of baking cheese and herbs fills the kitchen.

Ingredients

• 20 jumbo pasta shells
• 2 tbsp olive oil
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 10 oz fresh spinach (about 6 cups), roughly chopped
• 1 cup ricotta cheese
• 3/4 cup shredded mozzarella, plus extra for topping
• 1/4 cup grated Parmesan
• 1 large egg, beaten
• 2 cups marinara sauce
• 1 tsp dried oregano
• Salt and black pepper to taste
• Fresh basil for garnish

Instructions

1. Preheat oven to 375°F (190°C). Spread 2 cups marinara in the bottom of a 9×13-inch baking dish.
2. Cook 20 jumbo shells in salted boiling water for 8–9 minutes until al dente. Drain and cool slightly.
3. Heat 2 tbsp olive oil in a skillet over medium heat. Cook 1 chopped onion 5 minutes.
4. Add 2 garlic cloves, then 10 oz chopped spinach. Cook until wilted, about 3 minutes. Cool slightly.
5. In a bowl, combine spinach mixture, 1 cup ricotta, 3/4 cup mozzarella, 1/4 cup Parmesan, and 1 beaten egg. Season with salt and pepper.
6. Stuff each shell with about 2 tbsp filling and place in baking dish seam-side up.
7. Spoon remaining marinara over shells and sprinkle with extra mozzarella.
8. Bake 20–25 minutes until cheese is bubbly and edges golden.
9. Let rest 5–10 minutes. Doneness: centers should be set and cheese melted.

How to Serve It

• Serve hot, garnished with torn basil and extra Parmesan.
• Pair with a crisp green salad and garlic bread.
• Store leftovers covered in the fridge up to 4 days.
• Make-ahead: Assemble shells, cover, and refrigerate up to 24 hours before baking.
• Great for family dinners or a casual Sunday meal.

7. Warm Spinach Salad with Soft-Boiled Eggs and Bacon

This warm spinach salad mixes tender wilted leaves with crisp bacon and creamy soft-boiled eggs. The textures are a mix of silky yolk, crunchy bacon, and thinly sliced red onion. It’s a bright way to enjoy spinach at breakfast, brunch, or light dinner. You’ll notice the tangy sherry vinaigrette tying everything together.

Ingredients

• 8 cups fresh baby spinach
• 4 large eggs
• 6 slices bacon
• 1 small red onion, thinly sliced
• 1 cup cherry tomatoes, halved
• 2 tbsp olive oil
• 2 tbsp red wine vinegar
• 1 tsp Dijon mustard
• 1 tsp honey
• Salt and black pepper to taste
• 1/4 cup toasted walnuts (optional)

Instructions

1. Bring a small pot of water to a gentle boil. Carefully lower 4 eggs and cook 6–7 minutes for soft-boiled yolk. Transfer to ice bath 3 minutes, peel, and set aside.
2. Cook 6 bacon slices in a skillet until crispy. Drain on paper towels, chop into pieces.
3. Reserve 1 tbsp bacon fat in the skillet; add 1 tbsp olive oil if needed. Add 1 small red onion and 1 cup cherry tomatoes, cook 1–2 minutes.
4. Add 8 cups baby spinach and toss briefly until just wilted, about 1 minute.
5. Whisk 2 tbsp olive oil, 2 tbsp red wine vinegar, 1 tsp Dijon, and 1 tsp honey with salt and pepper.
6. Place wilted spinach mixture on a platter. Top with bacon pieces and halved soft-boiled eggs.
7. Drizzle dressing over salad and sprinkle 1/4 cup toasted walnuts if using.
8. Doneness: eggs should have jammy yolks; spinach just wilted, not soggy.
9. Serve immediately.

How to Serve It

• Arrange on a large platter for sharing and garnish with cracked black pepper.
• Pair with crusty bread and a light white wine.
• Store components separately in the fridge for up to 2 days.
• Make-ahead: cook bacon and boil eggs ahead; assemble just before serving.
• A cozy autumn salad or brunch highlight.

8. Spinach Frittata with Goat Cheese and Sun-Dried Tomatoes

This frittata is fluffy with pockets of tangy goat cheese and chewy sun-dried tomatoes. It’s light yet filling and highlights spinach’s delicate flavor. It’s ideal for brunch, a quick lunch, or light dinner. You’ll notice a subtle tang and creamy texture with every bite. The top is golden and slightly puffed.

Ingredients

• 8 large eggs
• 1/4 cup milk
• Salt and black pepper
• 2 tbsp olive oil
• 1 small onion, thinly sliced
• 3 garlic cloves, minced
• 5 cups fresh spinach
• 1/3 cup chopped sun-dried tomatoes (oil-packed, drained)
• 4 oz goat cheese, crumbled
• 1/4 cup grated Parmesan
• 2 tbsp chopped fresh chives

Instructions

1. Preheat oven to 375°F (190°C).
2. Whisk 8 eggs, 1/4 cup milk, and season with salt and pepper.
3. Heat 2 tbsp olive oil in a 10-inch ovenproof skillet over medium heat.
4. Sauté 1 sliced onion until soft, 5 minutes. Add 3 minced garlic cloves, cook 30 seconds.
5. Add 5 cups spinach and cook until wilted, about 2–3 minutes. Spread spinach evenly in pan.
6. Scatter 1/3 cup sun-dried tomatoes and 4 oz goat cheese over spinach.
7. Pour egg mixture into skillet and sprinkle 1/4 cup Parmesan on top.
8. Cook on stovetop 2–3 minutes until edges begin to set, then transfer to oven.
9. Bake 12–15 minutes until top is golden and a knife in the center comes out mostly clean.
10. Let rest 5 minutes, garnish with 2 tbsp chives, slice and serve.

How to Serve It

• Cut into wedges and serve warm or at room temperature.
• Pair with a crisp green salad and a fruity white wine.
• Store leftover slices in the fridge up to 3 days; reheat gently.
• Make-ahead: bake, cool, and refrigerate. Reheat in oven or skillet.
• Great for weekend brunch or a portable picnic dish.

9. Spinach Recipes Packed With Nutrients: Classic Spinach Quiche

This classic spinach quiche is rich yet fresh, with a flaky crust and creamy egg filling. It’s balanced by nutty Gruyère and sautéed onions. The texture is silky custard with tender spinach and a crisp crust. It’s ideal for brunch, potlucks, or a light dinner. The aroma of butter crust and warm cheese is irresistible.

Ingredients

• 1 single pie crust (store-bought or homemade, 9-inch)
• 1 tbsp olive oil
• 1 small onion, finely chopped
• 3 cups fresh spinach, chopped
• 4 large eggs
• 1 cup half-and-half
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp ground nutmeg
• 1 cup shredded Gruyère cheese
• 2 tbsp grated Parmesan
• 1 tbsp chopped fresh parsley

Instructions

1. Preheat oven to 375°F (190°C). Fit pie crust into 9-inch pan; crimp edges. Chill 10 minutes.
2. Blind-bake crust: line with parchment and pie weights. Bake 12–15 minutes until edges set and just golden. Remove weights.
3. Heat 1 tbsp olive oil in skillet over medium heat. Sauté 1 chopped onion until soft, 5 minutes.
4. Add 3 cups chopped spinach, cook until wilted and moisture evaporates, about 2 minutes. Cool slightly.
5. In a bowl, whisk 4 eggs, 1 cup half-and-half, salt, pepper, and 1/4 tsp nutmeg.
6. Stir spinach-onion mixture and 1 cup Gruyère into egg mixture.
7. Pour into pre-baked crust, sprinkle 2 tbsp Parmesan on top.
8. Bake 35–40 minutes until center is set and a knife comes out clean, and top is golden.
9. Let quiche rest 10–15 minutes before slicing.

How to Serve It

• Serve warm or at room temperature with mixed greens and vinaigrette.
• Garnish with chopped parsley and extra grated cheese.
• Refrigerate leftovers up to 4 days; reheat slices in oven for crisp crust.
• Make-ahead: bake, cool, and wrap; reheat before serving.
• Works well for brunch menus, showers, or light dinners.

10. Sautéed Garlic Spinach with Lemon and Pine Nuts

This simple side highlights spinach’s bright flavor with garlic, lemon, and crunchy pine nuts. It’s quick, vibrant, and nutrient-dense. The texture is silky leaves with a toasty crunch. It complements rich mains and fits weeknight cooking. You’ll smell warm garlic and citrus as it cooks.

Ingredients

• 2 tbsp olive oil
• 3 garlic cloves, thinly sliced
• 10 oz fresh spinach (about 10 cups baby spinach)
• Salt and black pepper to taste
• 1/4 cup toasted pine nuts
• Zest and juice of 1 lemon
• 1/4 tsp red pepper flakes (optional)

Instructions

1. Toast 1/4 cup pine nuts in a dry skillet over medium heat 2–3 minutes until fragrant. Transfer to a plate.
2. Heat 2 tbsp olive oil in the skillet. Add 3 sliced garlic cloves, cook 30–45 seconds until fragrant.
3. Add 10 oz spinach in batches, stirring until wilted. Cook 2–3 minutes total.
4. Season with salt, pepper, and 1/4 tsp red pepper flakes if using.
5. Remove from heat and stir in lemon zest and juice of 1 lemon.
6. Sprinkle toasted pine nuts over spinach and toss gently.
7. Doneness: spinach should be wilted but still bright green and glossy.
8. Serve immediately.

How to Serve It

• Plate as a simple side with grilled fish or roasted chicken.
• Top with shaved Parmesan for extra savory notes.
• Store cooled in the fridge up to 3 days; reheat briefly.
• Make-ahead: toast pine nuts ahead and reheat skillet minutes before serving.
• A great spring or summer side for light meals.

11. Spinach and Mushroom Stroganoff

This vegetarian stroganoff uses spinach and mushrooms in a creamy, tangy sauce. The textures are silky sauce and tender mushrooms, with bright spinach folded in. It’s comforting and full of umami. The savory aroma invites cozy weeknight dinners. Fans of classic stroganoff will appreciate this lighter variation.

Ingredients

• 8 oz egg noodles
• 2 tbsp butter
• 1 tbsp olive oil
• 1 medium onion, thinly sliced
• 3 garlic cloves, minced
• 10 oz cremini mushrooms, sliced
• 1 tbsp all-purpose flour
• 1 cup low-sodium vegetable broth
• 1 cup sour cream, room temperature
• 2 cups fresh spinach
• 1 tbsp Dijon mustard
• Salt and black pepper to taste
• Fresh parsley for garnish

Instructions

1. Cook 8 oz egg noodles according to package; drain and set aside.
2. In a large skillet, heat 2 tbsp butter and 1 tbsp olive oil over medium heat.
3. Sauté 1 sliced onion until soft, 5 minutes. Add 3 minced garlic cloves and cook 30 seconds.
4. Add 10 oz sliced mushrooms and cook until browned and liquid evaporates, about 6–8 minutes.
5. Sprinkle 1 tbsp flour and stir 1 minute to remove raw taste.
6. Whisk in 1 cup vegetable broth and bring to a simmer. Cook until sauce thickens slightly.
7. Reduce heat to low. Stir in 1 cup sour cream and 1 tbsp Dijon mustard until smooth.
8. Fold in 2 cups spinach until wilted. Add cooked noodles and toss to coat.
9. Season with salt and pepper. Doneness: sauce should be creamy and clinging to noodles.
10. Serve topped with chopped parsley.

How to Serve It

• Serve in deep bowls with extra sour cream or crème fraîche.
• Pair with steamed green beans or roasted carrots.
• Store leftovers in the fridge up to 3 days; reheat with splash of broth.
• Make-ahead: cook mushrooms and sauce; add spinach and noodles when reheating.
• Cozy fall meal that’s vegetarian-friendly.

12. Spinach and Quinoa Stuffed Bell Peppers

These stuffed peppers combine fluffy quinoa, wilted spinach, and salty feta for a balanced vegetarian entree. The texture is hearty filling with tender roasted pepper. They’re colorful and nutrient-rich, perfect for meal prep or family dinners. You’ll notice warm herbs and a crunchy breadcrumb finish. It’s a satisfying way to eat your greens.

Ingredients

• 4 large bell peppers (red, yellow, or orange)
• 1 cup quinoa, rinsed
• 2 cups low-sodium vegetable broth
• 1 tbsp olive oil
• 1 small onion, diced
• 2 garlic cloves, minced
• 4 cups fresh spinach, chopped
• 1/2 cup crumbled feta cheese
• 1/4 cup chopped fresh parsley
• 1/2 tsp dried oregano
• 1/4 cup panko breadcrumbs
• Salt and black pepper to taste

Instructions

1. Preheat oven to 375°F (190°C). Slice tops off 4 bell peppers, remove seeds and membranes. Place in a baking dish.
2. Cook 1 cup quinoa with 2 cups vegetable broth: bring to boil, reduce heat, simmer 15 minutes until liquid absorbed. Fluff with fork.
3. Heat 1 tbsp olive oil in a skillet. Sauté 1 diced onion 5 minutes until soft.
4. Add 2 minced garlic cloves and 4 cups chopped spinach, cook until wilted and moisture evaporates.
5. Combine cooked quinoa, spinach mixture, 1/2 cup feta, 1/4 cup parsley, and 1/2 tsp oregano. Season with salt and pepper.
6. Spoon filling into each pepper, packing gently.
7. Mix 1/4 cup panko breadcrumbs with a drizzle of olive oil and sprinkle on top of peppers.
8. Cover dish with foil and bake 30 minutes. Remove foil and bake additional 10–12 minutes until tops are golden and peppers are tender.
9. Check doneness: peppers should be soft when pierced with a fork, filling hot throughout.
10. Let rest 5 minutes before serving.

How to Serve It

• Serve one pepper per person with a lemon wedge.
• Pair with a simple cucumber salad or tzatziki.
• Store leftovers in the fridge for up to 3 days; reheat covered.
• Make-ahead: assemble peppers and refrigerate up to 24 hours before baking.
• Bright, colorful main that works for spring and summer dinners.

These 12 spinach recipes packed with nutrients give you breakfast, lunch, dinner, and sides that are tasty and easy to make. You’ve got creamy stews, fresh smoothies, cheesy bakes, and light sides to keep meals interesting. Pin the recipes you want to try and save them for busy nights or weekend cooking sessions.

Which recipe will you try first? Share your favorite with friends and family, and don’t forget to pin this collection so you can come back whenever you need a leafy, nutrient-packed meal idea.