Get ready to supercharge your meals with the ultimate power couple: spinach and kale! These two nutrient-dense leafy greens are a match made in heaven, packed with vitamins, minerals, and antioxidants that will leave you feeling energized and nourished. Whether you’re a health enthusiast or just looking for some inspiration to get back into cooking, we’ve got you covered with these 20 flavorful spinach and kale recipes.
From comforting pasta dishes to savory stuffed mushrooms and sweet quiches, there’s something on this list for every taste bud and dietary preference. And the best part? These recipes are all quick, easy, and ridiculously delicious – perfect for busy weeknights or special occasions.
So go ahead, dive in, and get ready to fall in love with the unbeatable flavor combination of spinach and kale!
Spinach and Kale Stuffed Chicken Breast
Elevate your chicken dish with a flavorful blend of spinach, kale, and herbs. This recipe yields moist and juicy chicken breasts packed with nutritious goodness.
Ingredients:
– 4 boneless, skinless chicken breasts
– 1 package frozen chopped spinach, thawed and drained
– 1 cup chopped fresh kale
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon dried thyme
– Salt and pepper to taste
– 1/4 cup shredded mozzarella cheese (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a bowl, combine spinach, kale, garlic, thyme, salt, and pepper.
3. Lay chicken breasts flat and make a horizontal incision in each breast to create a pocket. Stuff each breast with the spinach-kale mixture.
4. Drizzle olive oil over the stuffed chicken breasts and sprinkle with mozzarella cheese (if using).
5. Bake for 25-30 minutes or until cooked through, reaching an internal temperature of 165°F (74°C).
Cooking Time: 25-30 minutes
Creamy Spinach and Kale Pasta
Savor the rich flavors of this comforting pasta dish, packed with nutritious spinach and kale, and a velvety creamy sauce.
Ingredients:
– 8 oz. pasta of your choice
– 2 cups fresh spinach leaves
– 1 cup curly kale leaves
– 2 cloves garlic, minced
– 1/4 cup olive oil
– 1/2 cup heavy cream
– 1/4 cup grated Parmesan cheese
– Salt and pepper to taste
– Freshly ground black pepper, to serve
Instructions:
1. Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
2. In a separate pan, heat olive oil over medium heat. Add garlic and sauté for 1-2 minutes or until fragrant.
3. Add spinach and kale leaves; cook until wilted, about 3-4 minutes.
4. Stir in heavy cream and Parmesan cheese. Season with salt and pepper to taste.
5. Combine cooked pasta, creamy sauce, and reserved pasta water (if needed). Serve immediately, topped with black pepper.
Cooking Time: Approximately 15-20 minutes.
Spinach and Kale Quiche with Feta Cheese
A savory and nutritious quiche that combines the earthy flavors of spinach and kale with the tanginess of feta cheese.
Ingredients:
– 1 9-inch pie crust, homemade or store-bought
– 2 cups fresh spinach leaves, chopped
– 1 cup curly kale leaves, chopped
– 1/2 cup crumbled feta cheese
– 1/2 cup grated cheddar cheese
– 1/2 cup heavy cream
– 2 large eggs
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Roll out the pie crust and place in a 9-inch tart pan with a removable bottom.
3. In a large skillet, sauté the spinach and kale in a little bit of olive oil until wilted. Season with salt and pepper.
4. In a separate bowl, whisk together the heavy cream, eggs, feta cheese, and cheddar cheese.
5. Add the cooked spinach and kale mixture to the egg mixture and stir until combined.
6. Pour the filling into the pie crust.
7. Bake for 35-40 minutes or until the quiche is set and golden brown.
8. Garnish with chopped parsley, if desired.
Cooking Time: 35-40 minutes
Kale and Spinach Green Smoothie
Start your day with a nutrient-packed green smoothie that combines the earthy flavors of kale and spinach with a hint of sweetness from banana. This refreshing drink is perfect for a quick breakfast or post-workout snack.
Ingredients:
– 2 cups fresh kale leaves
– 1 cup fresh spinach leaves
– 1 ripe banana
– 1/2 cup frozen pineapple chunks
– 1/2 cup unsweetened almond milk
– 1 tablespoon chia seeds
– 1 teaspoon honey
– Ice cubes (optional)
Instructions:
1. Add all the ingredients to a blender and blend on high speed until smooth.
2. Taste and adjust sweetness or consistency as needed.
3. Pour into a glass and serve immediately.
Cooking Time: None
Spinach and Kale Lasagna Rolls
Elevate your lasagna game with this healthy and flavorful twist on the classic Italian dish. These spinach and kale-filled rolls are a perfect combination of creamy, crunchy, and savory.
Ingredients:
– 8-10 lasagna noodles
– 1 package frozen chopped spinach, thawed and drained
– 1 cup fresh kale leaves, stems removed and finely chopped
– 1 cup ricotta cheese
– 1 cup shredded mozzarella cheese
– 1/4 cup grated Parmesan cheese
– 2 tablespoons olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook lasagna noodles according to package instructions.
3. In a bowl, combine spinach, kale, ricotta cheese, mozzarella cheese, Parmesan cheese, and salt and pepper to taste.
4. Lay a cooked lasagna noodle flat and place about 1/4 cup of the spinach-kale mixture onto the center of the noodle.
5. Roll up the noodle tightly and repeat with remaining noodles and filling.
6. Place rolls seam-side down in a baking dish and drizzle with olive oil.
7. Bake for 25-30 minutes or until golden brown.
Cooking Time: 25-30 minutes
Roasted Garlic Spinach and Kale Soup
Warm up with this creamy and nutritious soup that combines the earthy flavors of roasted garlic, spinach, and kale.
Ingredients:
– 2 heads of kale, stems removed and chopped
– 1 bunch of fresh spinach, chopped
– 3 cloves of garlic, peeled and roasted (see note)
– 2 tablespoons olive oil
– 4 cups vegetable broth
– 1/2 cup heavy cream or half-and-half
– Salt and pepper to taste
Instructions:
1. Preheat the oven to 400°F (200°C).
2. Roast the garlic by placing it on a piece of aluminum foil, drizzling with olive oil, and folding the foil to create a packet. Roast for 30-40 minutes, or until soft and mashed.
3. In a large pot, heat the remaining olive oil over medium heat. Add the chopped kale and cook until wilted, about 5 minutes.
4. Add the roasted garlic, vegetable broth, and spinach to the pot. Bring to a boil, then reduce heat and simmer for 10-15 minutes.
5. Use an immersion blender or transfer the soup to a blender and puree until smooth. Stir in heavy cream or half-and-half. Season with salt and pepper to taste.
6. Serve hot, garnished with chopped fresh herbs if desired.
Cooking Time: 40-50 minutes
Spinach and Kale Stuffed Portobello Mushrooms
A flavorful vegetarian delight that combines the earthy taste of portobello mushrooms with the nutritional powerhouses of spinach and kale. This recipe is perfect for a quick and satisfying weeknight dinner or as an impressive appetizer for your next gathering.
Ingredients:
– 4 large portobello mushrooms, stems removed
– 2 cups fresh spinach leaves
– 1 cup chopped kale
– 1/2 cup grated Parmesan cheese
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a bowl, mix together spinach, kale, Parmesan cheese, and garlic.
3. Stuff each mushroom cap with the spinach mixture, dividing it evenly among the four mushrooms.
4. Drizzle the tops with olive oil and season with salt and pepper.
5. Bake for 20-25 minutes or until the mushrooms are tender and the filling is heated through.
6. Garnish with chopped parsley, if desired.
Cooking Time: 20-25 minutes
Kale and Spinach Breakfast Hash
A nutrient-packed breakfast option that combines the earthy flavors of kale and spinach with crispy potatoes and savory sausage.
Ingredients:
– 2 cups curly kale, stems removed and chopped
– 1 cup fresh spinach leaves
– 1 medium-sized potato, peeled and diced
– 1/2 pound sweet Italian sausage, casings removed
– 1 tablespoon olive oil
– Salt and pepper to taste
– Optional: 1 tablespoon grated cheddar cheese
Instructions:
1. Preheat the oven to 400°F (200°C).
2. In a large skillet, cook the Italian sausage over medium-high heat until browned, breaking it up into small pieces as it cooks.
3. Add the diced potato to the skillet and cook for about 5 minutes, or until they start to soften.
4. Add the chopped kale and fresh spinach leaves to the skillet, stirring to combine with the potato and sausage mixture.
5. Transfer the skillet contents to a 9×13 inch baking dish and drizzle with olive oil.
6. Bake in the preheated oven for 15-20 minutes, or until the potatoes are tender and the greens are wilted.
7. Serve hot, garnished with grated cheddar cheese if desired.
Cooking Time: 20-25 minutes
Spinach and Kale Pesto with Whole Wheat Pasta
This vibrant and flavorful recipe combines the nutritional benefits of spinach and kale with the comfort of whole wheat pasta, all tied together with a rich and creamy pesto sauce.
Ingredients:
– 8 oz whole wheat spaghetti
– 2 cups fresh spinach leaves
– 1 cup curly kale leaves
– 1/3 cup freshly grated Parmesan cheese
– 1/4 cup extra virgin olive oil
– 2 cloves garlic, minced
– Salt and pepper to taste
Instructions:
1. Bring a large pot of salted water to a boil and cook the whole wheat spaghetti according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
2. In a food processor or blender, combine spinach, kale, Parmesan cheese, garlic, and a pinch of salt and pepper. Process until well combined and slightly smooth.
3. With the processor running, slowly pour in olive oil through the top until the pesto reaches your desired consistency.
4. Add the reserved pasta water to thin out the pesto if needed.
5. Toss cooked spaghetti with the spinach and kale pesto, and serve immediately.
Cooking Time: 20-25 minutes
Spinach and Kale Stuffed Bell Peppers
Add some color and nutrition to your meal with this flavorful and healthy recipe. Sweet bell peppers filled with a delicious spinach and kale mixture, perfect for a quick weeknight dinner.
Ingredients:
– 4 large bell peppers, any color
– 1 bunch of fresh kale, stems removed and chopped
– 1 package frozen chopped spinach, thawed and drained
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 cup cooked brown rice
– 1/2 cup grated cheddar cheese (optional)
– Salt and pepper to taste
– 2 tablespoons olive oil
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove seeds and membranes. Place in a baking dish.
3. In a large skillet, heat the olive oil over medium-high. Add onion and garlic; cook until softened.
4. Add chopped kale and cook until wilted. Stir in spinach, cooked rice, and cheese (if using).
5. Stuff each bell pepper with the spinach mixture and cover with foil.
6. Bake for 25 minutes, then remove foil and bake an additional 10-15 minutes or until peppers are tender.
Cooking Time: 35-40 minutes
Spinach and Kale Falafel Wraps
A flavorful and nutritious twist on traditional falafel wraps, these spinach and kale-packed treats are perfect for a quick and easy snack or meal.
Ingredients:
– 1 cup cooked chickpeas
– 1/2 cup chopped fresh spinach
– 1/4 cup chopped curly kale
– 1/4 cup lemon juice
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon cumin
– Salt and pepper to taste
– 4 whole wheat pita breads
– Tzatziki sauce (store-bought or homemade) for serving
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a bowl, mash chickpeas using a fork until coarsely chopped.
3. Add spinach, kale, lemon juice, garlic, olive oil, cumin, salt, and pepper to the bowl. Mix well.
4. Divide mixture into 4 portions and shape each portion into a patty.
5. Place patties on a baking sheet lined with parchment paper and bake for 15-20 minutes or until golden brown.
6. Warm pita breads by wrapping them in foil and heating in the oven for 2-3 minutes.
7. Assemble wraps by placing a falafel patty inside each pita, then top with tzatziki sauce.
Cooking Time: 20-25 minutes
Spinach and Kale Risotto with Parmesan
This hearty risotto is a perfect blend of rich flavors and nutritious greens, making it a great addition to any meal. With the creaminess of Parmesan cheese and the earthy taste of spinach and kale, this dish is sure to satisfy your cravings.
Ingredients:
– 1 cup Arborio rice
– 4 cups vegetable broth, warmed
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 3 cloves garlic, minced
– 1 cup fresh spinach leaves
– 1/2 cup curly kale leaves, stems removed and discarded
– 1/2 cup grated Parmesan cheese
– Salt and pepper, to taste
Instructions:
1. Heat the olive oil in a large saucepan over medium heat. Add the chopped onion and cook until translucent.
2. Add the Arborio rice and cook for 1-2 minutes, stirring constantly.
3. Gradually add the warmed broth, stirring continuously, allowing each portion to absorb before adding the next.
4. After 20 minutes of cooking, stir in the minced garlic, spinach leaves, and curly kale leaves. Cook until the greens are wilted.
5. Remove from heat and stir in the grated Parmesan cheese. Season with salt and pepper to taste.
Cooking Time: 25-30 minutes
Spinach and Kale Stuffed Zucchini Boats
This recipe is a delicious and healthy twist on traditional stuffed peppers. The combination of spinach, kale, and zucchini creates a flavorful and nutritious dish that’s perfect for a quick weeknight meal or a special occasion.
Ingredients:
– 4 medium-sized zucchinis
– 1 bunch of fresh spinach, chopped
– 2 cups of curly kale, stems removed and chopped
– 1/2 cup of ricotta cheese
– 1/4 cup of grated Parmesan cheese
– 1 tablespoon of olive oil
– Salt and pepper to taste
– 1 clove of garlic, minced (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the zucchinis in half lengthwise and scoop out the insides.
3. In a bowl, mix together spinach, kale, ricotta cheese, Parmesan cheese, olive oil, salt, pepper, and garlic (if using).
4. Stuff each zucchini boat with the spinach-kale mixture, dividing it evenly among the four boats.
5. Place the stuffed zucchinis on a baking sheet lined with parchment paper.
6. Bake for 25-30 minutes or until the zucchinis are tender and the filling is heated through.
Cooking Time: 25-30 minutes
Spinach and Kale Frittata with Goat Cheese
A vibrant and savory breakfast or brunch option that combines the earthy flavors of spinach, kale, and goat cheese.
Ingredients:
– 6 eggs
– 1 cup fresh spinach leaves
– 1/2 cup chopped kale
– 1/4 cup crumbled goat cheese
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, whisk together eggs and a pinch of salt.
3. Heat the olive oil in a 9-inch (23cm) non-stick skillet over medium heat.
4. Add chopped kale and cook until wilted, about 1-2 minutes.
5. Add fresh spinach leaves and cook until just wilted, about 1 minute more.
6. Pour whisked eggs over the greens and cook until edges start to set, about 2-3 minutes.
7. Sprinkle crumbled goat cheese over the eggs.
8. Transfer skillet to oven and bake for 12-15 minutes or until eggs are almost set.
9. Remove from oven and let cool slightly before serving.
Cooking Time: 18-20 minutes
Spinach and Kale Stuffed Sweet Potatoes
A delicious and nutritious twist on traditional stuffed sweet potatoes, this recipe combines the earthy flavors of spinach and kale with the natural sweetness of roasted sweet potatoes.
Ingredients:
– 4 large sweet potatoes
– 2 cups fresh spinach leaves
– 1 cup chopped kale
– 1/4 cup crumbled feta cheese (optional)
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Pierce sweet potatoes with a fork several times and bake for 45-50 minutes, or until soft.
3. While sweet potatoes are baking, heat olive oil in a pan over medium-high heat. Add spinach and kale; cook until wilted, about 3-4 minutes. Season with salt and pepper to taste.
4. Once sweet potatoes are cooked, slice them in half lengthwise and scoop out some of the flesh to make room for filling.
5. Stuff each sweet potato with the spinach-kale mixture and top with crumbled feta cheese (if using).
6. Serve warm and enjoy!
Cooking Time: 1 hour
Spinach and Kale Gnocchi with Garlic Butter Sauce
Experience the comfort of homemade gnocchi infused with the nutrients of spinach and kale, served in a rich garlic butter sauce. This recipe is perfect for a cozy night in or as a healthy twist on traditional pasta dishes.
Ingredients:
– 1 cup cooked spinach and kale mixture
– 2 cups all-purpose flour
– 1/4 cup semolina flour
– 1/2 teaspoon salt
– 1 large egg, lightly beaten
– 1 tablespoon olive oil
– Garlic Butter Sauce (see below)
– Grated Parmesan cheese, for serving
Gnocchi Instructions:
1. In a bowl, combine cooked spinach and kale mixture, flours, salt, and egg. Mix until a dough forms.
2. Knead the dough on a floured surface for 5-7 minutes, until smooth and pliable.
3. Divide the dough into 4 equal pieces. Roll each piece into a long rope, then cut into 1-inch pieces.
4. Cook gnocchi in boiling salted water for 3-5 minutes or until they float to the surface.
Garlic Butter Sauce:
– 2 cloves garlic, minced
– 2 tablespoons butter
– Salt and pepper, to taste
Combine garlic and butter in a pan over medium heat. Stir until melted and fragrant. Serve with cooked gnocchi and Parmesan cheese.
Cooking Time: 20-25 minutes
Spinach and Kale Stuffed Artichokes
Experience the harmonious union of artichoke, spinach, and kale in this delicious and healthy recipe.
Ingredients:
– 4 large artichokes
– 1/2 cup fresh spinach leaves
– 1/4 cup chopped kale
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
– Lemon wedges (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Rinse the artichokes under cold water, then pat dry with paper towels.
3. Cut off the top inch of each artichoke, removing the tough outer leaves. Scoop out the fuzzy choke from the center.
4. In a bowl, mix together spinach, kale, garlic, and olive oil. Season with salt and pepper to taste.
5. Stuff each artichoke with the spinach-kale mixture, filling the center and leaving a small border around the edges.
6. Place the stuffed artichokes on a baking sheet lined with parchment paper.
7. Bake for 25-30 minutes or until the artichokes are tender and the filling is heated through.
8. Serve warm with lemon wedges, if desired.
Cooking Time: 25-30 minutes
Spinach and Kale Shepherd’s Pie
This vegetarian take on the classic shepherd’s pie combines the nutritional power of spinach and kale with the comforting warmth of a homemade casserole.
Ingredients:
– 1 pound ground turkey or beef
– 2 cups mixed greens (spinach, kale, and/or collard greens)
– 1 onion, diced
– 2 cloves garlic, minced
– 1 cup vegetable broth
– 1 tablespoon tomato paste
– 1 teaspoon dried thyme
– Salt and pepper to taste
– 2 tablespoons olive oil
– 2 cups mashed potatoes
– 1 cup grated cheddar cheese (optional)
Instructions:
1. Preheat oven to 375°F.
2. Cook ground turkey or beef in a large skillet over medium-high heat, breaking up with a spoon as it cooks.
3. Add mixed greens, onion, garlic, vegetable broth, tomato paste, and thyme. Season with salt and pepper.
4. Transfer mixture to a 9×13-inch baking dish.
5. Spread mashed potatoes over the top of the filling.
6. If using cheese, sprinkle on top of the potatoes.
7. Bake for 30-40 minutes or until golden brown.
Cooking Time: 30-40 minutes
Spinach and Kale Stuffed Acorn Squash
Savor the flavors of fall with this delightful recipe that combines roasted acorn squash with a nutritious and delicious spinach and kale filling. This dish is perfect for a cozy dinner or as a side dish for your next holiday gathering.
Ingredients:
– 2 medium-sized acorn squashes
– 1 bunch of fresh spinach, chopped
– 1 cup of curly kale, stems removed and chopped
– 2 cloves of garlic, minced
– 1/4 cup of grated cheddar cheese (optional)
– Salt and pepper to taste
– 1 tablespoon of olive oil
Instructions:
1. Preheat the oven to 400°F (200°C).
2. Cut the squashes in half lengthwise and scoop out the seeds.
3. In a large bowl, combine chopped spinach, kale, garlic, salt, and pepper.
4. Stuff each squash half with the spinach-kale mixture, dividing it evenly between the two.
5. Place the stuffed squashes on a baking sheet lined with parchment paper.
6. Drizzle with olive oil and sprinkle with cheddar cheese (if using).
7. Roast for 30-40 minutes or until the squashes are tender.
Cooking Time: 30-40 minutes
Spinach and Kale Stir-Fry with Sesame Ginger Sauce
A nutrient-packed stir-fry that combines the best of leafy greens with a flavorful and aromatic sauce.
Ingredients:
– 1 bunch spinach, chopped
– 2 cups kale leaves, stems removed and chopped
– 2 tablespoons sesame oil
– 1 tablespoon grated fresh ginger
– 2 cloves garlic, minced
– 1/4 cup soy sauce
– 2 tablespoons honey
– Salt and pepper to taste
– Sesame seeds for garnish (optional)
Instructions:
1. Heat the sesame oil in a large skillet or wok over medium-high heat.
2. Add the chopped spinach and kale, and stir-fry until wilted, about 3-4 minutes.
3. In a small bowl, whisk together the grated ginger, garlic, soy sauce, and honey.
4. Pour the sauce into the skillet and stir-fry for an additional minute.
5. Season with salt and pepper to taste.
6. Garnish with sesame seeds if desired.
Cooking Time: 10-12 minutes
Summary
Discover the delicious world of spinach and kale with these 20 flavorful recipe ideas! From hearty breakfast dishes to satisfying dinners, this collection has something for everyone. Try stuffing chicken breasts or portobello mushrooms with a mix of sautéed spinach and kale, or whip up a creamy pasta dish with wilted greens. Enjoy a nutritious smoothie for a quick breakfast on-the-go, or add some green to your favorite lasagna recipe. These healthy recipes showcase the versatility and nutritional benefits of spinach and kale, making them perfect for meal prep, special occasions, or everyday dining. Get inspired and start cooking!
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