5 Delicious Ways to Eat Your Greens This Fall

Have you eaten your greens today? As we transition from the humid days of summer into the crisp days of autumn, we may forget that greens can play just as important role in our warm dishes and seasonal salads as they do in our cooling green smoothies. Thereís no reason for lacking greens in your daily rotation of meals, except needing a boost in culinary creativity.

Not only is fall the time to rejuvenate your greens consumption for the purpose of offsetting holiday indulgences, but autumn recipes for spinach, kale, chard, beet greens, collards and more can be truly tasty. Take a peek at some of these recipes meant to spruce up your autumn diet with an infusion of dark green, leafy goodness.

1. Simple Braised Greens with Garlic

One super-simple way to eat your greens is to braise them in a skillet with just a few flavorful ingredients. Fresh garlic and vegetable broth bring these greens from bitter to beautiful in minutes and highlight your favorite greens as a vibrant side dish.

2. Autumn Kale Salad with Warm Pumpkin Vinaigrette

Who says salads are just for summer? Clearly, someone who hasnít savored a salad with all the seasonal flavors of fall. This recipe combines nutrient-dense kale with pecans, pumpkin seeds and dried cranberries. Top it off with a warm, maple-kissed pumpkin vinaigrette and you have a main dish perfect for any fall night.

3. Spanish-Style Chard with Raisins and Hazelnuts

Hazelnuts are beloved stars of any recipe that features them, and this one is no different. Chard is packed with nutrients and is a colorful addition to any meal. Toss in some raisins and toasted hazelnuts and your taste buds wonít questions what season it is.

4. Butternut Squash Soup with Collards

This soup combines the creamy factor of pureed butternut squash with the texture of pan-fried collards, resulting in one delicious cup of warming soup. Sweet onion and nutritional yeast lend a delightful flavor the whole family is bound to enjoy.

5. Spinach Pecan Salad

Do you prefer the milder taste of spinach, as opposed to kale? Youíre in luck, because this autumnal salad features the iron-heavy green doused in a helping of a vinaigrette made from apple cider vinegar and dijon mustard. The best feature, however, is probably the addition of toasted pecans for a healthy dose of crunch.

Photo credit: Thinkstock


Sarah H
Sarah Hillabout a year ago


Siyus Copetallus
Siyus Copetallusabout a year ago

Thank you for sharing.

Dennis Hall
Dennis Hallabout a year ago

Thank you.

Trish K.
Trish Kabout a year ago

Swiss chard with raisins and hazelnuts , please.

Lisa M.
Lisa Mabout a year ago


Carol P.
Carol Pabout a year ago

I like the idea of cooking greens because they digest better.

Enna J.
Enna Jabout a year ago

Informative post. I like the Spinach Pecan Salad

Teresa Antela
Teresa Aabout a year ago

Thank you for above suggestions. Will try some.

Donna T.
Donna Tabout a year ago

thank you

Jeff S.
Jeff Sabout a year ago