We’ve all done it. We’ve loaded up on beautiful greens at the farmers’ market or picked up that super-sized bin of spinach at the grocery store. This was the week you were going to eat green smoothies every day for breakfast, but then you remembered how much you like muffins, so you ate those instead.
That poor bag of arugula or mixed baby kale and arugula was relegated to the back of the fridge where green things go to die.
I know you were looking for the chocolate pudding and stumbled across those forgotten vitamin powerhouses. You retrieved that bin from the dark corners of the fridge and noticed a few leaves turning yellow, only to realize you have mere days to use them up!
Waste not, want not, love! I’m here for you. Here are ten recipes to use up that bag of spinach or box of greens, saving you from accidental fridge-created lettuce soup!
Keep in mind that greens are incredibly versatile. If a recipe calls for Swiss chard, feel free to substitute spinach. If it calls for spinach, see how baby kale works! You can swap out just about any kind of green for the specific ones called for in these recipes. Now, let’s get our green on!