Butternut Squash, Kale and Fettuccini with Creamy Ricotta Sage Sauce
Recipe Courtesy of Jeanne Reilly, MS, RD for Explore CuisineThis pasta is a delicious combination of butternut squash, kale, creamy ricotta, and a pop of sage. The edamame and mung bean fettuccini is the perfect canvas for the rich and decadent sauce.  
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4.666665
There are some unusual additions in this dip, but it's relatively low-fat, low-carb, full of vegetables (a whole bag of greens!), and it's honestly delicious.
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4.5
smoothie
This super simple smoothie is a great way to sneak some greens into your diet. Make it in the morning for breakfast or post-workout for recovery; you can substitute almond butter for peanut butter and almond milk for regular milk to make this smoothie paleo friendly.  
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4.5
kale and brussels sprout salad
Known for creative twists on classic fare, Del Frisco’s Grille New York boasts a menu of eclectic dishes and sharable plates, including the refreshingly raw Kale & Brussels Sprouts Salad. Executive Chef Greg Lombardi combines healthy greens such as mild baby kale and Brussels sprouts with cool citrus flavors like orange, sweet Marcona almonds, and buttery manchego cheese to create a healthy entrée ideal for a warm spring day.
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4.5
Cauliflower and Sweet Potato Hash
Recipe Courtesy of Green GiantA breakfast hash is the perfect ways to use up leftovers. Cauliflower and sweet potato act as the base of this hash, but kale, diced red peppers, and a fried egg make it a filling breakfast. 
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4.5
Mini Naan Cheese, Tomato, and Kale Pizza
Staying true to authentic baking methods, these flatbreads are made with the finest ingredients using traditional baking methods. Stonefire recipes showcase the versatility of our flatbreads. In 15 minutes you can create a delicious, easy meal for you and your family!
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4
kale salad
By now everyone knows the great health benefits of dark, leafy greens like kale, so why not treat your body to this fresh mix with homemade vinaigrette? — Angela CarlosCourtesy of Dan Olson, Executive Chef/Partner of Railtown Catering and Railtown Cafe.
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4
Busy and want breakfast but just don’t have the time! Make a batch of mini breakfast frittatas. These are perfect for using up leftovers and make a variety for everyone to enjoy! These are perfect if you are following the paleo diet and want to enjoy protein and vegetables for breakfast. You can make them lighter or add all of your favorites! Have fun… Get the kids involved and make pizza egg frittatas.. That is a great way to get them to want breakfast! For this recipe and other entertaining tips from Cindy's Table, click here and sign up for my newsletter.
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4
Spring Pea & Goat Cheese Kale Salad
Dish with Diane — a series all about getting healthy and delicious foods right from world-class chefs themselves, brings you this special salad. Loaded with cream goat cheese and fresh peas, you won't need another salad all summer long! Click here for more Dish with Diane: Chef Inspired Healthy with Todd English. Or click here to watch the video.
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4
Zucchini Chicken Salad
Don’t let the zucchini season pass without making this simple marinated salad.This recipe is courtesy of Salt and Wind.
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3.666665
Baby Kale Salad with Kumquats and Sesame Vinaigrette
This salad, with all its exotic nuances, is entirely refreshing to the palate. The baby kale has a wonderful texture that stands up to the bold cayenne-spiked vinaigrette. The carrots have a bit of crunch, too — but also a lovely sweetness to them. The kumquats, on the other hand, are deliciously zesty, while the sesame seeds are delicately nutty, as well as visually appealing.
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2.857145
Lentils, Avocado, Oranges, Pecans, and Kale with Ginger Dressing
If I ever took this off the menu at my Manhattan restaurant, Little Beet, there would be a lot of long faces. It all started with a meal I had at Public, a great restaurant in the East Village. Before then, I had never given much thought to cold or room-temperature lentils, but the wonderful chef Brad Farmerie made an insanely flavorful lentil dish. I realized that, as with so many healthful ingredients, if you add bright flavors, it really wakes them up. Here you get a big citrus burst from the orange and lushness from the avocado. If you are not yet convinced that lentils can be more than meh, once you try this, you will agree I am not overselling. This is a keeper. — Franklin Becker, Good Fat Cooking
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2.5