Swap arugula or baby kale for the herbs in your favorite pesto recipe, or simply add a handful in addition to the basil.
Call on spinach, arugula or kale the next time you make hummus. Pureeing a few handfuls of greens will lighten and brighten your favorite dip.
Instead of bread, wraps or taco shells, pile all your fillings into whole leaves of Romaine for a light and crunchy meal.
On nights when you don't want to cook, stir spinach, arugula or shredded cabbage into your favorite canned soup, then simmer until the greens are cooked.
Mix shredded greens or cabbage into homemade or store-bought tuna, chicken or egg salad for added crunch and fiber.
Instead of serving a shrimp stir-fry or chicken curry atop rice or noodles, use coleslaw mix that's been steamed until tender-crisp.
Toss fresh arugula or spinach on a pizza--homemade, frozen or delivery--while it's still hot for a cool, crunchy contrast to your warm and chewy pie.
Instead of chips or crackers, use whole leaves of crunchy Romaine to scoop up dip--or spread a spoonful down the center for an elegant presentation.
For an Irish twist on mashed potatoes called colcannon, place a bag of spinach or baby kale in the colander before draining boiled potatoes, then mash as usual with plenty of butter and milk, plus a pinch of nutmeg.
Thread chunks of folded Romaine or another sturdy green with peppers, olives, cucumbers and any other vegetable you like onto bamboo skewers, then drizzle with your favorite dressing for an inventive salad worthy of any special occasion.
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