Use it Up! 10 Ways to Use Up a Bunch of Greens

Have a bunch of greens starting to go wilty? Never fear! Here are ten fantastic ideas for using up your spinach, arugula, kale, or whatever green you have on hand, from sheet pan pizza to frittata.

10 Ways To Use a Bunch of Greens

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!

  • Spinach Frittata

    Spinach Frittata
    Elise Bauer

    The fresh, earthy taste of spinach is a great choice for the egg-heavy frittata, but arugula, rocket, or a wilted kale would also work in this dish. If you’re feeling crazy, add some diced ham as well.

  • Chicken with Goat Cheese and Arugula

    Chicken Goat Cheese Arugula
    Elise Bauer

    If you’re short on time and need dinner in a hurry, layer a chicken breast pounded thin with arugula and goat cheese. You don’t have arugula? Swap out spinach! It only takes 30 minutes start to finish.

  • Italian Skillet Chicken with Spinach, Tomatoes, and Onions

    Alison Bickle

    With this Italian-inspired dinner, you will not only use up some of that spinach lingering in the fridge, but also only use one-pan to cook your whole meal.

  • Easy Sautéed Spinach

    Sauteed Spinach Recipe
    Elise Bauer

    If you’re staring down a nearly empty pantry and a nearly empty fridge, this dish is perfect. All you need is garlic, salt, olive oil, and spinach. Make it a meal by adding some chili flakes and a squeeze of lemon, and stir it into a bowl of pasta dressed with more olive oil.

    Continue to 5 of 10 below.
  • Arugula Salad with Beets and Goat Cheese

    Arugula Beet Salad with Goat Cheese and Walnuts
    Elise Bauer

    Spicy arugula tastes lovely with the earthy, robust flavor of cooked beets. Toss in some goat cheese and walnuts to round out this simple salad.

  • Cream of Spinach Soup

    Cream of Spinach Soup
    Elise Bauer

    Spinach soup can be served cold or hot. Garnish with freshly chopped chives and a dollop of sour cream.

  • Make-Ahead Feta and Spinach Breakfast Wraps

    Feta Spinach Wrap
    Sally Vargas

    I’m a big fan of hot breakfast. Having a healthy wrap I can make ahead and heat up in the morning is a great way to start the day.

  • Shrimp, Lemon, Spinach Linguine

    Shrimp Lemon Linguine
    Elise Bauer

    I love pasta dishes that come together quickly. Spinach, arugula, baby kale, or Swiss chard would all work well in this quick and easy weeknight meal.

    Continue to 9 of 10 below.
  • Spinach & Artichoke Sheet Pan Pizza

    Spinach-Artichoke Sheet Pan Pizza
    Coco Morante

    Sheet pan pizza is a great way to feed a family or a crowd. Use store-bought pizza dough or homemade. Either will create a pizza you’ll want to make again and again.

  • Quinoa Bowls with Sweet Potatoes, Black Beans, and Spinach

    Sweet Potato Quinoa Bowl - Bowl with sweet potatoes, black beans, quinoa, and spinach
    Alison Bickle

    I love this recipe because a little work goes a long way. I make it on a Sunday and eat healthy, nutrition-packed leftovers for lunch all week!