cooking at home

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9 Stay-at-Home Leafy Green Recipes

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We’re all in this together.

No matter where you are in the world right now (April 2020), you are most likely spending a lot more time at home due to the COVID-19 outbreak.

Being at home more means more at-home cooking and eating.

Whether or not you are used to cooking and eating fresh leafy greens at home, each of these recipes is simple to follow and full of macro and micronutrients that will fill you up and may give your body added immune defense support!

1. Citrusy Kale Salad by Ashley C. (@ashcuoco)

Vinaigrette

  • 1/2 cup extra virgin olive oil

  • 1 teaspoon course Dijon mustard

  • 2 teaspoons white wine vinegar

  • 2 tablespoons freshly squeezed lemon juice

  • 2 tablespoons orange juice

  • pinch finely grated lemon and orange zest

  • 1 tablespoon honey

  • salt and freshly ground pepper

Salad

  • 1/2 cup dried cranberries

  • 1/2 cup orange juice

  • 8 ounces curly Nature's Greens kale leaves ribs removed, torn into small pieces

  • 1 navel orange peeled and sliced

  • 4 mandarin oranges peeled and pulled apart into wedges

  • 1 grapefruit peeled and sliced

  • 1/2 cup sliced and toasted almonds

  • goat cheese crumble for topping (optional)

2. Butternut Squash, Collard Green, and Chickpea Soup by Andy M. (@beautifuleatsandthings)

Ingredients

  • 5 cups Nature’s Greens Collard Greens

  • 1 (15.5 oz can) chickpeas drained

  • 1 (15.5 oz can) small white beans drained

  • 1 butternut squash chopped

  • 2 and ½ cups sliced mushrooms

  • 1 onion chopped

  • 3 cloves garlic minced

  • 1 tsp fresh rosemary minced

  • 2 tbsp olive oil

  • 3 cups water

  • 1 tsp dried thyme

  • 1 tsp Cajun seasoning

  • Salt/pepper to taste

    Instructions

  • In a large pot, over med-high heat, add olive oil, onions, garlic, and rosemary. Cook until fragrant and until onions are translucent.

  • Reduce heat to low, and add water and the rest of the ingredients. Cover and simmer for about 20 minutes or until collard greens are tender.

  • Season with salt/pepper to taste and serve.

  • Enjoy!

3. Collard Green Power Salad by Andrea W. (@chickpeachick_)

Ingredients

  • 4 cups Nature's Greens® Kale

  • 2 cups Nature's Greens® Shredded Collard Greens

  • 1-2 tbsp avocado oil, for massaging

  • 1/2 avocado, cut into chunks

  • 1 egg

  • 1 can chickpeas

  • 1 tablespoon garlic powder

  • 1 tablespoon paprika

  • 1 tablespoon chili powder

For the dressing: (Serves: 2-3)

  • 1/2 cup cashews, soaked in water for at least 2 hours

  • 1/3 cup water

  • 1 tablespoon avocado oil

  • 1/2 lemon, juiced

  • 1 tablespoon garlic powder

  • 1/2 tablespoon onion powder

Instructions

  1. Boil a small pot of water, and preheat oven to 400F (or set air fryer if using for chickpeas)

  2. Place kale and collard greens in a bowl. Top with avocado oil, and massage oil into the kale and greens, kneading it like bread

  3. Slice an avocado, cut it into desirable sized chunks, and place on top of kale and collard greens mix

  4. Poke a small hole in the egg and place in the pot of boiling water. Reduce temperature to medium heat, cover, and cook for 5 min (less or more depending on how hard-boiled you like the egg)

  5. Drain can of chickpeas and place in oven or air fryer, along with the remaining spices. Cook/air fry for 15 min

  6. Blend all the dressing ingredients in a blender (I do medium setting on mine)

  7. Toss greens and avocado in dressing, and top with chickpeas and egg. Enjoy!

4. Crunchy Chickpea and Sweet Potato Kale Salad by Amy W. (@amywilichowski)

Ingredients

For the Salad

  • 1 cup cubed sweet potato (about 1/2″ cubes)

  • 1 can (about 15 oz.) chickpeas, strained and rinsed

  • 2 cups Nature's Greens® Tuscan Kale

  • 1 tablespoon extra virgin olive oil

  • 1 teaspoon paprika

  • 1/2 teaspoon cumin

  • 1/2 teaspoon garlic powder

  • 1/4 teaspoon salt

  • 1 teaspoon capers (optional)

For the Dressing

  • 1/4 cup tahini

  • 2 tablespoon unsweetened nut milk

  • 2 tablespoon extra virgin olive oil

  • 2 tablespoon water

  • Juice of one lemon

  • 2 small minced garlic cloves

  • Salt and pepper, to taste

Instructions

For the Salad

  1. Preheat the oven to 400 degrees.

  2. Toss the chickpeas and sweet potato with the olive oil, paprika, cumin, garlic powder, and salt.

  3. Bake on a parchment-lined or greased baking sheet for 40 minutes, tossing after 20 minutes.

  4. In a medium stovetop skillet pan heating on low-medium heat, heat the kale and capers with the cooked sweet potatoes and chickpeas until everything is warm, about 2-3 minutes.

For the Dressing

  1. Combine all dressing ingredients in a blender and blend on medium-high for 2-3 minutes or until smooth.

  2. Toss the salad with your desired amount of dressing and enjoy!

5. Lentil Stew by Gina F. (@healthylittlevittles)

Ingredients

  • 1 cup red lentils (rinsed very well)

  • 1 cup green lentils (rinsed very well)

  • 2 cups zucchini (chopped)

  • 2 large tomatoes (chopped)

  • 4 stalks celery (diced)

  • 3-4 cups mustard greens (I used Nature's Greens)

  • 2 cups petit purple potatoes (diced), or other petit potatoes

  • 1 can chickpeas, drained

  • 32 ounces vegetable broth

  • 1 can (13.6 oz) coconut milk

  • 1 tablespoon Italian seasoning

  • 2 tablespoons nutritional yeast

  • 1 teaspoon garlic powder

  • 1 teaspoon onion powder

  • 1 teaspoon salt, more to taste if desired

  • 1/2 teaspoon pepper, more to taste if desired

Garnishes

  • vegan parmesan cheese

  • hemp seeds

Instructions

  1. Drain and rise your lentils in a fine mesh strainer according to package directions, usually until the water runs clear.

  2. Turn on your slow cooker and add the vegetable broth.

  3. Next add the lentils.

  4. Dice the zucchini, tomatoes, celery, and potatoes
    **NOTE: if you like crisper veggies, you can set aside half the zucchini, tomatoes and celery and sautee them in a skillet with olive oil and add to the stew upon serving

  5. Add the vegetables to the slow cooker, along with the chickpeas, mustard greens, coconut milk, and all the spices. Stir to combine.

  6. Cook on high for 4-6 hours.

  7. Serve garnished with vegan parmesan cheese and hemp seeds.

6. Korean Chicken and Kale Rice Bowl by Holly S. (@holly_tasteandsee)

Instructions

Korean Chicken:

  • 1 tablespoon grapeseed oil

  • 1 teaspoon sesame oil

  • 1 pound ground lean chicken

  • 4 cloves garlic, minced

  • 1 inch fresh ginger, finely grated

  • 6 green onions, thinly sliced

  • 2 tbsp red chili sauce (I used Gochujang)

  • 1/4 cup low sodium tamari sauce (or low sodium soy sauce)

Bowl Ingredients:

  • 3 cups Nature’s Greens® Kale

  • 2 teaspoons sesame oil 

  • Pinch of salt and pepper 

  • Cooked rice – white or brown

  • 6 runny eggs (or cooked to your preferred doneness)

  • Sesame seeds and chopped green onions for garnish

Instructions

  1. Heat a medium nonstick skillet over high heat. Add the grapeseed and sesame oil and ground chicken. Use a spatula to break the meat up into small pieces, and brown for 5 minutes, until the meat is cooked through.

  2. Add the garlic, ginger and green onions to the pan and cook for 1 minute.

  3. Add the chili sauce and soy/tamari sauce to the pan, and simmer over medium heat for 2-3 minutes, until the meat and sauce come together.

  4. Fry eggs to your preferred doneness.

  5. Serve the chicken in bowls with the kale and rice, topped with a runny egg. Garnish with sesame seeds and green onions and devour!

7. Sweet Potato Peanut Butter Kale Smoothie by Lauren D. (@laurenslovelykitchen)

Ingredients

  • 1 cup unsweetened almond milk

  • 1 ripe banana, frozen

  • 1/2 cup @naturesgreens kale

  • 1/2 cup baked sweet potato, frozen 

  • 1/2 cup frozen riced cauliflower

  • 1 TB creamy peanut butter

  • 1/4 tsp cinnamon

Instructions

  1. Add all ingredients to a high speed blender and blend till smooth.

  2. Add more almond milk if needed. Serve with your favorite toppings.

8. Lemon Garlic Turnip Greens by Lindsey J. (@nutritiontofit)

Ingredients

  • 16 oz bag Nature’s Greens® Turnip Greens

  • 1 tablespoon avocado oil

  • 2 cloves garlic

  • 2 tablespoon lemon juice (or more to taste)

  • Salt to taste

Instructions

  1. Preheat a large cast iron skillet (or other heavy skillet) over medium-high heat.

  2. While the skillet is getting hot, quickly chop the turnip greens into smaller pieces if desired. I like to take a handful of greens at a time and run a knife through like I'm creating ribbons of turnip greens. Mince garlic and set aside.

  3. Once the skillet is hot, add oil and let oil get hot (takes about 30 seconds).

  4. Add turnip greens to hot skillet and oil and cook quickly, stirring every 30-60 seconds. After 3-4 minutes as turnip greens have quickly been cooking down, add minced garlic and cook another minute or two, stirring occasionally.

  5. Add lemon juice at the end of cooking. If you're meal prepping the turnip greens and want them to retain a brighter, prettier green color, wait to add lemon juice just prior to serving and eating. (You can add some lemon wedges to your meal prep containers and squeeze over fresh at the moment).

9. Mustard Greens and Butternut Squash Egg Bake by Cherlyn R. (@wildlywholesome)

Ingredients

  • 8 eggs

  • 2 cups chopped Nature’s Greens leafy greens

  • 2 cups cubed butternut squash

  • 2 tbs avocado oil

  • ½ tsp sea salt

  • ½ tsp garlic powder

  • ¼ tsp thyme

  • ¼ tsp black pepper

Instructions

  1. Prepare a 1-1 ½ qt. baking dish by spraying or coating in avocado oil. Preheat oven to 400 degrees fahrenheit.

  2. On a lined baking sheet, layer on the butternut squash with 1 tablespoon oil and a pinch of salt.

  3. Bake in the preheated oven for 15-20 minutes or until they are tender. While the squash is roasting, heat a skillet with ½ tablespoon oil on medium low heat.

  4. Add in the 2 cups of chopped greens and a pinch of salt. Sautée for 5 minutes or until slightly wilted.

  5. Once the squash is done and tender, reduce the oven temperature to 350.

  6. Whisk the eggs with the garlic powder, thyme, salt, and pepper.

  7. Pour the whisked eggs into the prepared baking dish with the roasted squash and sautéed greens.

  8. Bake for 30-40 minutes or until there is no jiggle in the middle.