20 Delicious Spinach and Kale Recipes for Healthy Eating

Looking to add more greens to your meals without sacrificing flavor? You’re in luck! Whether you’re craving a quick weeknight dinner, a cozy comfort dish, or a fresh seasonal favorite, these 20 spinach and kale recipes prove that healthy eating can be downright delicious. From vibrant salads to hearty soups, there’s something here for every taste—let’s dive in and get cooking!

Creamy Spinach and Kale Pasta

This vibrant pasta dish is a cozy hug in a bowl—packed with greens and a luscious garlicky cream sauce that comes together in minutes.

Ingredients:

• 8 oz fettuccine (or pasta of choice)
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1/2 tsp red pepper flakes
• 2 cups fresh baby spinach, packed
• 2 cups chopped kale, stems removed
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese, plus extra for serving
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. Cook the fettuccine according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain.
2. Heat olive oil in a large skillet over medium heat. Add minced garlic and 1/2 tsp red pepper flakes; sauté for 30 seconds until fragrant.
3. Add spinach and kale, stirring until just wilted (about 2 minutes). Pour in 1/2 cup heavy cream, 1/4 cup Parmesan, 1/2 tsp salt, and 1/4 tsp black pepper. Simmer for 2 minutes until slightly thickened.
4. Toss in the cooked pasta, adding reserved pasta water 1 tbsp at a time if needed to loosen the sauce. Serve immediately with extra Parmesan.

The magic here? The cream sauce clings perfectly to the pasta while letting the greens stay bright and fresh—no mushy veggies here!

Tip: For extra richness, stir in a pat of butter at the end with the pasta.

Spinach and Kale Stuffed Chicken Breast

This elegant yet easy stuffed chicken breast is packed with fresh greens and melty cheese—perfect for impressing guests without the fuss.

Ingredients:

• 2 boneless, skinless chicken breasts (about 6 oz each)
• 1 cup packed baby spinach, finely chopped
• 1 cup packed kale, stems removed and finely chopped
• 1/2 cup shredded mozzarella cheese
• 2 tbsp cream cheese, softened
• 1 clove garlic, minced
• 1/2 tsp salt, divided
• 1/4 tsp black pepper
• 1/2 tsp paprika
• 1 tbsp olive oil

Instructions:

1. Preheat oven to 400°F. Butterfly each chicken breast by slicing horizontally, leaving one edge intact to form a pocket.
2. In a bowl, mix spinach, kale, mozzarella, cream cheese, garlic, 1/4 tsp salt, and black pepper. Divide filling between chicken pockets, pressing gently to seal edges.
3. Rub chicken with olive oil, then sprinkle with remaining 1/4 tsp salt and paprika. Place in a baking dish.
4. Bake for 25 minutes until chicken reaches 165°F internally and filling is bubbly. Let rest 5 minutes before slicing.

The creamy, garlicky greens ooze out beautifully when sliced—a restaurant-worthy trick with just 10 minutes of prep!

Tip: For extra crispness, broil for the last 2-3 minutes (watch closely!).

Garlic Sauteed Spinach and Kale

This Garlic Sauteed Spinach and Kale is a vibrant, nutrient-packed side that comes together in just 10 minutes—perfect for busy weeknights or a last-minute dinner upgrade.

• 1 tbsp olive oil
• 3 cloves garlic, minced
• 5 oz fresh baby spinach
• 5 oz fresh kale, stems removed and leaves chopped
• 1/4 tsp red pepper flakes
• 1/2 tsp salt
• 1 tbsp lemon juice

1. Heat 1 tbsp olive oil in a large skillet over medium heat. Add 3 cloves minced garlic and sauté for 30 seconds until fragrant.
2. Add kale and cook for 2 minutes, stirring frequently, until slightly wilted.
3. Add spinach, 1/4 tsp red pepper flakes, and 1/2 tsp salt. Toss gently for 2–3 minutes until greens are tender but still bright.
4. Remove from heat and drizzle with 1 tbsp lemon juice. Toss once more and serve immediately.

The double-hit of garlic and lemon gives this dish a zesty punch, while the red pepper flakes add just the right whisper of heat. Tip: For extra richness, finish with a sprinkle of grated Parmesan or a handful of toasted pine nuts.

Spinach and Kale Smoothie Bowl

This vibrant smoothie bowl packs a nutrient punch with leafy greens and creamy toppings—perfect for a quick, energizing breakfast.

Ingredients:

• 1 cup packed baby spinach
• 1 cup packed kale, stems removed
• 1 frozen banana, sliced
• 1/2 cup unsweetened almond milk
• 1 tbsp almond butter
• 1 tsp honey
• 1/4 tsp ground cinnamon
• Toppings: 2 tbsp granola, 1 tbsp chia seeds, 1/4 cup fresh berries

Instructions:

1. In a blender, combine spinach, kale, frozen banana, almond milk, almond butter, honey, and cinnamon. Blend on high until completely smooth, about 1 minute, scraping down the sides as needed.
2. Pour the mixture into a bowl and top with granola, chia seeds, and fresh berries.

The almond butter adds a rich creaminess that balances the earthy greens, while the frozen banana keeps it luxuriously thick—no ice needed!

Tip: For extra protein, stir in a scoop of vanilla protein powder before blending.

Spinach and Kale Quiche

This vibrant quiche is packed with fresh greens and creamy custard, all nestled in a buttery crust—perfect for brunch or a light dinner.

Ingredients:

• 1 refrigerated pie crust (9-inch)
• 1 tbsp olive oil
• 1 small yellow onion, diced
• 2 cups fresh spinach, roughly chopped
• 1 cup kale, stems removed and chopped
• 4 large eggs
• 1 cup whole milk
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp nutmeg
• 1 cup shredded Gruyère cheese

Instructions:

1. Preheat oven to 375°F. Press the pie crust into a 9-inch pie dish, crimping the edges. Prick the bottom with a fork, then bake for 10 minutes. Remove and set aside.
2. In a skillet, heat 1 tbsp olive oil over medium. Add the onion and cook for 3 minutes until soft. Stir in the spinach and kale; cook for 2 more minutes until wilted. Spread evenly over the crust.
3. In a bowl, whisk together 4 eggs, 1 cup whole milk, 1/2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp nutmeg. Pour over the greens, then sprinkle with 1 cup Gruyère.
4. Bake for 35–40 minutes until the center is set and the top is golden. Let cool 10 minutes before slicing.

The nutmeg adds a subtle warmth to the greens, while the Gruyère melts into a rich, savory layer—no soggy crust here!

Tip: For extra crispness, brush the pre-baked crust with egg wash before adding the filling.

Spinach and Kale Soup with White Beans

This hearty, veggie-packed soup is a cozy hug in a bowl—creamy white beans balance the earthy greens, while garlic and lemon add a bright finish.

Ingredients:

• 2 tbsp olive oil
• 1 medium yellow onion, diced
• 3 garlic cloves, minced
• 4 cups low-sodium vegetable broth
• 1 (15-oz) can white beans, drained and rinsed
• 1 tsp dried thyme
• 1/2 tsp red pepper flakes
• 1 tsp salt
• 4 cups chopped kale (stems removed)
• 2 cups fresh spinach
• 1 tbsp lemon juice

Instructions:

1. Heat 2 tbsp olive oil in a large pot over medium heat. Add the onion and cook for 5 minutes until soft. Stir in 3 garlic cloves and cook for 1 minute until fragrant.
2. Pour in 4 cups vegetable broth, then add the white beans, 1 tsp thyme, 1/2 tsp red pepper flakes, and 1 tsp salt. Bring to a simmer and cook for 10 minutes.
3. Add the kale and spinach, stirring until wilted (about 3 minutes). Remove from heat and stir in 1 tbsp lemon juice.

The magic here? The beans break down slightly to thicken the broth, making it rich without cream. Serve with crusty bread for dunking!

Tip: For extra depth, add a Parmesan rind while simmering—just fish it out before serving.

Spinach and Kale Lasagna

This veggie-packed lasagna is a crowd-pleaser—layers of tender greens, creamy ricotta, and gooey mozzarella make it irresistible.

Ingredients:

• 12 lasagna noodles (uncooked)
• 2 cups fresh spinach, chopped
• 2 cups fresh kale, stems removed and chopped
• 15 oz ricotta cheese
• 2 cups shredded mozzarella cheese, divided
• 1/2 cup grated Parmesan cheese
• 1 large egg
• 2 cloves garlic, minced
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 24 oz marinara sauce
• 1 tbsp olive oil

Instructions:

1. Preheat oven to 375°F. Heat 1 tbsp olive oil in a skillet over medium heat. Add 2 cloves minced garlic and sauté for 30 seconds until fragrant. Stir in spinach and kale and cook for 3–4 minutes until wilted. Remove from heat.
2. In a bowl, mix 15 oz ricotta, 1 large egg, 1/2 cup Parmesan, 1 tsp oregano, 1/2 tsp salt, and 1/4 tsp black pepper. Fold in the cooked greens.
3. Spread 1 cup marinara sauce in a 9×13-inch baking dish. Layer 4 uncooked lasagna noodles, half the ricotta mixture, 1/2 cup mozzarella, and 1/2 cup sauce. Repeat layers, ending with noodles, remaining sauce, and 1 cup mozzarella.
4. Cover with foil and bake for 30 minutes. Uncover and bake 15 more minutes until bubbly and golden. Let rest 10 minutes before slicing.

The greens stay vibrant and slightly crisp, balancing the rich cheeses for a lasagna that feels fresh yet indulgent.

Tip: No-boil noodles absorb moisture from the sauce, so don’t skimp on the marinara!

Spinach and Kale Stuffed Portobello Mushrooms

These hearty stuffed mushrooms are packed with earthy greens and melty cheese—perfect for a satisfying vegetarian meal or impressive appetizer.

Ingredients:

• 4 large Portobello mushrooms, stems removed and gills scraped
• 2 tbsp olive oil, divided
• 1/2 cup finely chopped yellow onion
• 2 cloves garlic, minced
• 2 cups fresh baby spinach, roughly chopped
• 1 cup chopped kale (stems removed)
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp crushed red pepper flakes
• 1/2 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese

Instructions:

1. Preheat oven to 400°F. Brush mushroom caps with 1 tbsp olive oil and place on a baking sheet, gill-side up.
2. Heat remaining 1 tbsp olive oil in a skillet over medium. Sauté onion for 3 minutes until soft, then add garlic and cook 30 seconds until fragrant. Stir in spinach, kale, 1/2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp red pepper flakes. Cook 2–3 minutes until greens wilt.
3. Divide the greens mixture among mushroom caps, then top evenly with mozzarella and Parmesan. Bake for 18–20 minutes until cheese is bubbly and mushrooms are tender.

The crispy-cheesy topping contrasts beautifully with the meaty mushrooms, while the garlicky greens add a pop of freshness. Serve with crusty bread to soak up the juices!

Tip: For extra crunch, sprinkle with panko breadcrumbs before baking.

Spinach and Kale Breakfast Frittata

Packed with greens and protein, this frittata is a vibrant, no-fuss way to start your day—plus, it reheats like a dream for busy mornings.

Ingredients:

• 8 large eggs
• 1/4 cup whole milk
• 1 tbsp olive oil
• 1/2 cup diced yellow onion
• 1 cup chopped fresh spinach
• 1 cup chopped kale (stems removed)
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp garlic powder
• 1/2 cup shredded cheddar cheese

Instructions:

1. Preheat oven to 375°F. In a bowl, whisk together eggs, milk, salt, pepper, and garlic powder until smooth. Set aside.
2. Heat olive oil in a 10-inch oven-safe skillet over medium. Sauté onion for 3 minutes until translucent. Add spinach and kale; cook for 2 more minutes until wilted.
3. Pour egg mixture over the greens, tilting the pan to distribute evenly. Sprinkle cheese on top. Cook undisturbed for 3 minutes until edges set.
4. Transfer skillet to the oven and bake for 12–15 minutes until the center is just firm. Let cool 5 minutes before slicing.

The kale adds a hearty bite, while the milk ensures a luxuriously fluffy texture—no dry, rubbery eggs here!

Tip: For extra zip, swap cheddar for feta and add a pinch of red pepper flakes with the greens.

Spinach and Kale Pesto Pizza

This vibrant pesto pizza swaps basil for a nutrient-packed spinach and kale blend, giving classic pesto a fresh, earthy twist.

Ingredients:

• 1 pre-made 12-inch pizza crust (or homemade dough)
• 1 cup fresh spinach, tightly packed
• 1 cup fresh kale, stems removed, tightly packed
• 1/4 cup grated Parmesan cheese
• 1/4 cup olive oil
• 2 tbsp pine nuts
• 1 garlic clove, minced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup shredded mozzarella cheese
• 1/4 tsp red pepper flakes (optional)

Instructions:

1. Preheat oven to 425°F. Place pizza crust on a baking sheet.
2. In a food processor, combine spinach, kale, Parmesan, olive oil, pine nuts, garlic, salt, and black pepper. Blend until smooth, scraping down sides as needed.
3. Spread pesto evenly over the pizza crust, leaving a 1/2-inch border. Top with mozzarella and sprinkle with red pepper flakes (if using).
4. Bake for 12–15 minutes until cheese is bubbly and crust is golden. Let cool 2 minutes before slicing.

The double-greens pesto stays bright and herbaceous even after baking, while the pine nuts add a buttery crunch. Perfect for sneaking extra veggies into pizza night!

Tip: For extra crispiness, pre-bake the crust for 5 minutes before adding toppings.

Spinach and Kale Salad with Lemon Vinaigrette

This vibrant salad is a fresh, zesty side that’s packed with greens and tossed in a bright lemon dressing—perfect for a quick lunch or light dinner.

Ingredients:

• 4 cups baby spinach, loosely packed
• 4 cups curly kale, stems removed and torn into bite-sized pieces
• 1/4 cup extra-virgin olive oil
• 2 tbsp fresh lemon juice
• 1 tsp honey
• 1/2 tsp Dijon mustard
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/4 cup shaved Parmesan cheese
• 2 tbsp toasted pine nuts

Instructions:

1. In a large bowl, massage the kale with your hands for 1–2 minutes until slightly softened and darker in color.
2. Add the spinach to the bowl with the kale.
3. In a small jar, combine the olive oil, lemon juice, honey, Dijon mustard, salt, and black pepper. Shake vigorously until emulsified.
4. Drizzle the dressing over the greens and toss gently to coat.
5. Top with shaved Parmesan and toasted pine nuts just before serving.

The contrast of the tender spinach, hearty kale, and crunchy pine nuts makes every bite satisfying, while the lemon vinaigrette keeps it light and refreshing.

Tip: For extra flavor, let the dressed greens sit for 5 minutes before adding toppings—this softens the kale just enough.

Spinach and Kale Stir-Fry with Tofu

This vibrant stir-fry packs a nutrient punch with tender greens and crispy tofu—ready in under 20 minutes for a weeknight win!

Ingredients:

• 14 oz extra-firm tofu, pressed and cubed
• 2 tbsp vegetable oil, divided
• 3 cups chopped kale (stems removed)
• 2 cups baby spinach
• 3 cloves garlic, minced
• 1 tbsp grated fresh ginger
• 2 tbsp soy sauce
• 1 tbsp maple syrup
• 1 tsp sesame oil
• 1/4 tsp red pepper flakes

Instructions:

1. Heat 1 tbsp vegetable oil in a large skillet over medium-high. Add tofu and cook for 6–8 minutes, flipping occasionally, until golden on all sides. Transfer to a plate.
2. Add remaining 1 tbsp oil to the skillet. Sauté garlic and ginger for 30 seconds until fragrant. Add kale and cook for 2 minutes, stirring frequently.
3. Stir in spinach, soy sauce, maple syrup, sesame oil, and red pepper flakes. Cook for 1–2 minutes until greens are just wilted.
4. Return tofu to the skillet and toss to combine. Serve immediately.

The magic here? The maple syrup caramelizes slightly on the tofu, balancing the earthy greens with a touch of sweetness.

Tip: For extra crunch, sprinkle with toasted sesame seeds right before serving.

Spinach and Kale Stuffed Bell Peppers

These vibrant bell peppers are packed with a hearty, veggie-loaded filling that’s as nutritious as it is comforting—perfect for a meatless meal that doesn’t skimp on flavor.

Ingredients:

• 4 large bell peppers (any color), tops cut off and seeds removed
• 1 tbsp olive oil
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 1 cup chopped fresh spinach
• 1 cup chopped fresh kale
• 1 cup cooked quinoa
• 1 (15 oz) can black beans, drained and rinsed
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup shredded Monterey Jack cheese (optional)
• 1/4 cup crumbled feta cheese

Instructions:

1. Preheat oven to 375°F. Place the hollowed bell peppers in a baking dish, cut-side up, and lightly drizzle with 1 tsp olive oil. Bake for 10 minutes to soften slightly.
2. Meanwhile, heat the remaining 2 tsp olive oil in a skillet over medium heat. Add the onion and sauté for 3 minutes until translucent. Stir in the garlic and cook for 30 seconds until fragrant.
3. Add the spinach and kale, cooking for 2–3 minutes until wilted. Fold in the quinoa, black beans, cumin, smoked paprika, salt, and black pepper. Remove from heat.
4. Divide the filling evenly among the peppers. Top with Monterey Jack (if using) and feta. Bake for 20–25 minutes until the peppers are tender and the cheese is melted.

The smoky cumin and tangy feta balance the earthy greens, while the quinoa adds a satisfying bite—no one will miss the meat! Tip: For extra crispness, broil the stuffed peppers for the last 2 minutes.

Spinach and Kale Risotto

This vibrant risotto balances earthy greens with rich, cheesy comfort—perfect for a cozy weeknight dinner that feels a little fancy.

Ingredients:

• 4 cups low-sodium vegetable broth
• 2 tbsp olive oil
• 1 small yellow onion, finely diced
• 3 cloves garlic, minced
• 1 cup Arborio rice
• 1/2 cup dry white wine (or sub broth)
• 2 cups packed baby spinach, roughly chopped
• 2 cups packed kale, stems removed and chopped
• 1/2 cup grated Parmesan cheese
• 2 tbsp unsalted butter
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. Heat broth in a saucepan over low; keep warm. In a deep skillet, heat olive oil over medium. Cook onion for 3 minutes until soft, then add garlic and cook 30 seconds.
2. Add Arborio rice; toast 2 minutes, stirring. Pour in white wine, scraping up browned bits, and simmer until mostly absorbed.
3. Add 1/2 cup warm broth, stirring frequently until absorbed. Repeat, adding broth in 1/2-cup increments, until rice is al dente (about 20 minutes total).
4. Fold in spinach, kale, Parmesan, butter, salt, and pepper. Cook 2 minutes until greens wilt. Remove from heat; let rest 2 minutes.

The key? Letting the risotto rest thickens it into a luscious, velvety texture while keeping the greens bright. Tip: For extra depth, stir in a pinch of lemon zest at the end.

Spinach and Kale Grilled Cheese Sandwich

This veggie-packed grilled cheese is a grown-up twist on the classic, with melty cheese and garlicky greens for a satisfying crunch in every bite.

Ingredients:

• 2 slices sourdough bread
• 1 tbsp butter, softened
• 1/2 cup shredded sharp cheddar cheese
• 1/2 cup baby spinach, roughly chopped
• 1/2 cup kale, stems removed and finely chopped
• 1 tbsp olive oil
• 1 small garlic clove, minced
• 1/4 tsp red pepper flakes
• 1/4 tsp salt

Instructions:

1. Heat olive oil in a skillet over medium. Add garlic, red pepper flakes, and salt; cook 30 seconds until fragrant. Add spinach and kale, stirring until wilted (2–3 minutes). Transfer to a plate.
2. Butter one side of each sourdough slice. Place one slice butter-side down in the same skillet. Layer with half the cheddar, all the greens, remaining cheese, and the second slice (butter-side up).
3. Cook over medium-low heat 3–4 minutes per side, pressing gently with a spatula, until golden and cheese melts.

The garlicky greens stay vibrant against the gooey cheese, while the crispy sourdough holds it all together—no soggy sandwiches here!

Tip: For extra crunch, sprinkle grated Parmesan on the buttered bread before grilling.

Spinach and Kale Stuffed Sweet Potatoes

These spinach and kale stuffed sweet potatoes are a hearty, veggie-packed meal that feels indulgent but comes together with minimal fuss.

• 4 medium sweet potatoes (about 8 oz each)
• 1 tbsp olive oil
• 1/2 cup diced yellow onion
• 2 cloves garlic, minced
• 2 cups chopped fresh kale (stems removed)
• 1 cup chopped fresh spinach
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp smoked paprika
• 1/2 cup crumbled feta cheese
• 1/4 cup toasted pepitas (pumpkin seeds)

1. Preheat oven to 400°F. Pierce sweet potatoes all over with a fork, place on a baking sheet, and roast for 45–50 minutes until tender when squeezed.
2. Meanwhile, heat olive oil in a skillet over medium. Add diced yellow onion and cook for 3 minutes until translucent. Stir in minced garlic and cook for 30 seconds until fragrant.
3. Add chopped kale, spinach, 1/2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp smoked paprika. Cook for 4–5 minutes, stirring often, until greens are wilted but still bright.
4. Slice roasted sweet potatoes open lengthwise and fluff the insides with a fork. Divide the greens mixture evenly among them, then top each with crumbled feta and toasted pepitas.

The contrast of creamy sweet potato, tangy feta, and crunchy pepitas makes every bite exciting—no boring stuffed spuds here!

Tip: For extra richness, drizzle with a little tahini or Greek yogurt before serving.

Spinach and Kale Enchiladas

These veggie-packed enchiladas are a fresh twist on a classic, with a creamy filling and just the right amount of spice. Perfect for a meatless Monday that doesn’t skimp on flavor!

Ingredients:

• 2 cups packed baby spinach, chopped
• 2 cups packed kale, stems removed and chopped
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 (15 oz) can black beans, drained and rinsed
• 1 cup shredded Monterey Jack cheese
• 1/2 cup sour cream
• 8 (6-inch) corn tortillas
• 1 (10 oz) can red enchilada sauce
• 1/4 cup chopped fresh cilantro (for garnish)

Instructions:

1. Preheat oven to 375°F. Heat olive oil in a large skillet over medium heat. Add onion and cook for 3 minutes until softened. Stir in garlic, cumin, chili powder, salt, and black pepper; cook for 30 seconds until fragrant.
2. Add spinach and kale to the skillet and cook for 2–3 minutes, stirring, until wilted. Remove from heat and stir in black beans, 1/2 cup Monterey Jack cheese, and sour cream.
3. Warm tortillas briefly in a dry skillet or microwave to make them pliable. Spoon about 1/3 cup of the filling onto each tortilla, roll tightly, and place seam-side down in a greased 9×13-inch baking dish.
4. Pour enchilada sauce evenly over the top and sprinkle with remaining 1/2 cup cheese. Bake for 20 minutes until bubbly and lightly browned.
5. Garnish with fresh cilantro before serving.

The tangy sour cream balances the earthy greens, while the melty cheese ties everything together—no one will miss the meat!

Tip: For extra heat, add a diced jalapeño to the veggie mix or drizzle with hot sauce before serving.

Spinach and Kale Hummus Wrap

Packed with greens and creamy hummus, this wrap is a fresh, protein-rich lunch that comes together in minutes—no cooking required!

Ingredients:

• 1 large whole wheat tortilla (10-inch)
• 1/3 cup hummus (store-bought or homemade)
• 1/2 cup baby spinach, packed
• 1/2 cup chopped kale, stems removed
• 1/4 cup shredded carrots
• 2 tbsp crumbled feta cheese
• 1 tbsp lemon juice
• 1/2 tsp garlic powder
• 1/4 tsp salt
• 1/4 tsp black pepper

Instructions:

1. Prep the greens: In a bowl, toss the baby spinach, chopped kale, shredded carrots, lemon juice, garlic powder, salt, and black pepper until evenly coated.
2. Assemble the wrap: Spread the hummus evenly over the tortilla, leaving a 1-inch border. Layer the seasoned greens mixture on top, then sprinkle with feta cheese.
3. Roll it up: Fold the sides of the tortilla inward, then roll tightly from the bottom to enclose the filling. Slice in half diagonally and serve.

The tangy feta and garlicky hummus balance the earthy greens perfectly, while the lemon juice keeps every bite bright. Tip: For extra crunch, add a handful of sunflower seeds before rolling!

Spinach and Kale Pancakes

These vibrant green pancakes pack a nutritious punch while staying fluffy and flavorful—perfect for sneaking in extra greens at breakfast or brunch.

Ingredients:

• 1 cup all-purpose flour
• 1 tsp baking powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup packed fresh spinach
• 1/2 cup packed fresh kale, stems removed
• 3/4 cup milk (any kind)
• 1 large egg
• 1 tbsp olive oil
• 1 tbsp butter (for cooking)

Instructions:

1. In a blender, combine spinach, kale, milk, egg, and olive oil. Blend until smooth.
2. In a bowl, whisk together flour, baking powder, salt, and black pepper. Pour in the green mixture and stir until just combined (small lumps are okay).
3. Heat a nonstick skillet over medium-low heat and melt 1/2 tbsp butter. Pour 1/4 cup batter per pancake, cooking for 2–3 minutes until bubbles form on top. Flip and cook for another 1–2 minutes until golden. Repeat with remaining batter, adding more butter as needed.

The secret here? Blending the greens into the batter keeps the pancakes tender (no leafy chunks!) while giving them that gorgeous color. Serve with a dollop of Greek yogurt or hot sauce for extra zip.

Tip: For crispier edges, press down lightly with the spatula after flipping.

Spinach and Kale Shepherd’s Pie

This veggie-packed twist on shepherd’s pie swaps in greens for ground meat, but keeps all the cozy, comforting vibes of the classic.

Ingredients

• 2 tbsp olive oil
• 1 large yellow onion, diced
• 2 cloves garlic, minced
• 1 tsp dried thyme
• 1/2 tsp smoked paprika
• 1/4 tsp black pepper
• 1 (5-oz) bag baby spinach
• 1 (5-oz) bag chopped kale
• 1 (15-oz) can lentils, drained
• 1 tbsp tomato paste
• 1/2 cup vegetable broth
• 2 lbs Yukon Gold potatoes, peeled and cubed
• 1/4 cup unsalted butter
• 1/2 cup whole milk
• 1 tsp salt

Instructions

1. Preheat oven to 400°F. Heat 2 tbsp olive oil in a large skillet over medium. Add onion and cook 5 minutes until soft. Stir in garlic, 1 tsp thyme, 1/2 tsp smoked paprika, and 1/4 tsp black pepper; cook 1 minute until fragrant.
2. Add spinach and kale in batches, wilting each before adding more. Stir in lentils, 1 tbsp tomato paste, and 1/2 cup broth. Simmer 5 minutes, then transfer to a 9×13″ baking dish.
3. Meanwhile, boil potatoes until tender (12–15 minutes). Drain, then mash with 1/4 cup butter, 1/2 cup milk, and 1 tsp salt until smooth. Spread over lentil mixture.
4. Bake 25 minutes until bubbly and golden. Let rest 5 minutes before serving.

The smoky paprika and thyme in the greens play perfectly against the creamy, buttery potatoes—no one will miss the meat! Tip: For extra crunch, broil the top for 1–2 minutes at the end.

Conclusion

With these 20 delicious spinach and kale recipes, eating healthy has never been easier—or tastier! Whether you’re blending up a smoothie, tossing together a salad, or whipping up a cozy soup, there’s something here for every craving. Don’t forget to try your favorites, leave a comment below, and share this roundup on Pinterest to inspire fellow home cooks. Happy (and healthy) eating!