31 Warm and Savory Dish Recipes Using Autumn Greens for Fall

Autumn is my favorite time of year, and one of the main reasons is the abundance of leafy greens that fill the farmers’ markets. As the air grows crisp, I find myself drawn to recipes that are both hearty and healthful, and that’s where fall vegetables truly shine.

Today, I’m excited to share with you “31 Warm and Savory Dish Recipes Using Autumn Greens for Fall.” These recipes will bring a taste of the season to your table, whether you’re entertaining guests or enjoying a quiet dinner at home. Ready to get cozy in the kitchen? Let’s dive in!

1. Kale and Sausage Stew

This hearty stew is perfect for those chilly fall evenings.

Ingredients:

• 1 lb Italian sausage
• 1 bunch kale, chopped
• 1 onion, diced
• 2 cloves garlic, minced
• 4 cups chicken broth
• Salt and pepper to taste

Instructions:

1. In a large pot, cook the sausage over medium heat until browned. Remove and set aside.
2. In the same pot, add the onion and garlic, sautéing until soft.
3. Add the chicken broth and bring to a boil.
4. Stir in the kale and sausages, reduce heat, and simmer for 20 minutes.
5. Season with salt and pepper to taste.

2. Spinach and Feta Stuffed Chicken Breasts

This dish is elegant yet simple to prepare, and it’s packed with flavor.

Ingredients:

• 4 chicken breasts
• 1 cup fresh spinach, chopped
• 1/2 cup feta cheese, crumbled
• 2 cloves garlic, minced
• Olive oil
• Salt and pepper

Instructions:

1. Preheat oven to 375°F.
2. Butterfly the chicken breasts and season with salt and pepper.
3. In a bowl, combine spinach, feta, and garlic.
4. Stuff the chicken breasts with the mixture and secure with toothpicks.
5. Heat oil in a skillet and brown the chicken on both sides.
6. Transfer to a baking dish and bake for 20-25 minutes.

3. Swiss Chard Gratin

A creamy, cheesy gratin that highlights the unique flavor of Swiss chard.

Ingredients:

• 2 bunches Swiss chard, chopped
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1/2 cup breadcrumbs
• 2 cloves garlic, minced
• Salt and pepper

Instructions:

1. Preheat oven to 400°F.
2. In a large pot, sauté the garlic in a bit of olive oil.
3. Add Swiss chard and cook until wilted.
4. Lay the chard in a baking dish and pour the heavy cream over it.
5. Sprinkle with Parmesan and breadcrumbs.
6. Bake for 20 minutes until golden and bubbly.

4. Collard Greens with Bacon

This is a Southern classic that’s perfect for fall.

Ingredients:

• 1 lb collard greens, chopped
• 4 slices bacon, chopped
• 1 onion, diced
• 2 cloves garlic, minced
• 2 cups chicken broth
• Salt and pepper

Instructions:

1. In a large skillet, cook bacon until crisp. Remove and set aside.
2. Add onion and garlic to the bacon fat and sauté until soft.
3. Pour in the chicken broth and add the collard greens.
4. Simmer until greens are tender, about 30 minutes.
5. Stir in the bacon and season with salt and pepper.

5. Roasted Brussels Sprouts and Butternut Squash

A delightful combination of flavors, perfect for a fall side dish.

Ingredients:

• 1 lb Brussels sprouts, halved
• 1 butternut squash, cubed
• 2 tbsp olive oil
• Salt and pepper
• 1 tsp thyme

Instructions:

• Preheat oven to 400°F.
• Toss Brussels sprouts and butternut squash with olive oil, salt, pepper, and thyme.
• Spread on a baking sheet in a single layer.
• Roast for 25-30 minutes, stirring halfway through.

6. Arugula and Beet Salad

This salad is fresh, peppery, and colorful, making it a great fall starter.

Ingredients:

• 4 beets, roasted and sliced
• 4 cups arugula
• 1/4 cup goat cheese, crumbled
• 1/4 cup walnuts, toasted
• 2 tbsp balsamic vinegar
• 2 tbsp olive oil
• Salt and pepper

Instructions:

1. Arrange arugula on a serving platter.
2. Top with sliced beets, goat cheese, and walnuts.
3. Drizzle with balsamic vinegar and olive oil.
4. Season with salt and pepper to taste.

7. Mustard Greens and Potato Soup

This soup is creamy and loaded with nutrients, perfect for a fall lunch.

Ingredients:

• 1 bunch mustard greens, chopped
• 4 potatoes, diced
• 1 onion, diced
• 4 cups vegetable broth
• 1 cup heavy cream
• Salt and pepper

Instructions:

1. In a large pot, sauté the onion until soft.
2. Add potatoes and vegetable broth, and bring to a boil.
3. Simmer until potatoes are tender, about 15 minutes.
4. Add mustard greens and simmer for another 10 minutes.
5. Stir in the heavy cream and season with salt and pepper.

8. Spinach Artichoke Dip

A crowd-pleaser for any gathering, warm and cheesy.

Ingredients:

• 1 cup fresh spinach, chopped
• 1 can artichoke hearts, drained and chopped
• 1/2 cup sour cream
• 1/2 cup cream cheese, softened
• 1/2 cup mozzarella cheese, shredded
• 1/2 cup Parmesan cheese, grated
• 2 cloves garlic, minced

Instructions:

1. Preheat oven to 375°F.
2. In a mixing bowl, combine all ingredients.
3. Transfer to a baking dish and bake for 25-30 minutes.
4. Serve warm with tortilla chips or bread.

9. Bok Choy Stir-Fry

Simple and quick, this stir-fry is a healthy choice.

Ingredients:

• 1 bunch bok choy, chopped
• 1 red bell pepper, sliced
• 2 cloves garlic, minced
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tbsp sesame seeds

Instructions:

1. Heat a large skillet or wok over medium heat.
2. Add sesame oil and garlic, sauté for 1 minute.
3. Add bok choy and bell pepper, stir-fry until tender.
4. Pour soy sauce over the vegetables and cook for another minute.
5. Sprinkle with sesame seeds before serving.

10. Kale and Quinoa Power Bowl

A nutritious and filling dish that’s great for meal prep.

Ingredients:

• 1 bunch kale, chopped
• 1 cup quinoa, cooked
• 1 avocado, sliced
• 1/4 cup dried cranberries
• 1/4 cup sunflower seeds
• 1 lemon, juiced
• 2 tbsp olive oil
• Salt and pepper

Instructions:

• In a large bowl, massage kale with lemon juice and olive oil.
• Add quinoa, avocado, cranberries, and sunflower seeds.
• Toss to combine and season with salt and pepper.

11. Turnip Greens with Ham Hock

A Southern dish that’s rich in flavor and tradition.

Ingredients:

• 1 lb turnip greens, chopped
• 1 ham hock
• 1 onion, diced
• 4 cups chicken broth
• Salt and pepper

Instructions:

1. In a large pot, cook the ham hock over medium heat.
2. Add the onion and sauté until soft.
3. Pour in the chicken broth and add turnip greens.
4. Simmer until greens are tender, about 45 minutes.
5. Season with salt and pepper.

12. Cabbage Rolls

These rolls are stuffed with a savory meat mixture, perfect for a hearty meal.

Ingredients:

• 1 head cabbage
• 1 lb ground beef
• 1 cup cooked rice
• 1 onion, diced
• 2 cloves garlic, minced
• 1 can tomato sauce
• Salt and pepper

Instructions:

1. Preheat oven to 350°F.
2. Blanch cabbage leaves in boiling water until pliable.
3. In a bowl, mix ground beef, rice, onion, garlic, salt, and pepper.
4. Spoon mixture into cabbage leaves and roll up.
5. Place rolls in a baking dish and cover with tomato sauce.
6. Bake for 1 hour.

13. Swiss Chard and Ricotta Stuffed Shells

These stuffed shells are comforting and delicious.

Ingredients:

• 1 bunch Swiss chard, chopped
• 1 cup ricotta cheese
• 1/2 cup mozzarella cheese, shredded
• 1/4 cup Parmesan cheese, grated
• 12 jumbo pasta shells, cooked
• 1 jar marinara sauce

Instructions:

1. Preheat oven to 375°F.
2. In a bowl, mix Swiss chard, ricotta, mozzarella, and Parmesan.
3. Stuff cooked shells with the cheese mixture.
4. Pour a layer of marinara sauce into a baking dish and place shells on top.
5. Cover with remaining marinara sauce and bake for 25 minutes.

14. Collard Green Wraps

A low-carb alternative to traditional wraps, full of flavor.

Ingredients:

• 1 bunch collard greens
• 1 avocado, mashed
• 1 red bell pepper, sliced
• 1 cucumber, julienned
• 1 carrot, julienned
• 1/4 cup hummus

Instructions:

1. Remove the stem from collard leaves and blanch in boiling water until pliable.
2. Spread hummus on each leaf.
3. Add mashed avocado, bell pepper, cucumber, and carrot.
4. Roll up tightly and serve immediately.

15. Creole Mustard Greens

Spicy and tangy, these greens pair well with any protein.

Ingredients:

• 1 lb mustard greens, chopped
• 1 onion, diced
• 2 cloves garlic, minced
• 2 tbsp Creole seasoning
• 2 cups chicken broth
• Salt and pepper

Instructions:

1. In a large skillet, sauté onion and garlic.
2. Add mustard greens and Creole seasoning.
3. Pour in chicken broth and simmer until greens are tender, about 20 minutes.
4. Season with salt and pepper.

16. Spinach and Mushroom Lasagna

A vegetarian lasagna that’s rich and satisfying.

Ingredients:

• 2 cups fresh spinach, chopped
• 1 lb mushrooms, sliced
• 2 cups ricotta cheese
• 2 cups mozzarella cheese, shredded
• 1/2 cup Parmesan cheese, grated
• 12 lasagna noodles, cooked
• 1 jar marinara sauce

Instructions:

1. Preheat oven to 375°F.
2. In a skillet, sauté mushrooms until golden.
3. Mix ricotta with spinach and Parmesan.
4. Layer lasagna noodles, ricotta mixture, mushrooms, marinara, and mozzarella in a baking dish.
5. Repeat layers and finish with mozzarella.
6. Bake for 45 minutes.

17. Bok Choy and Tofu Stir-Fry

A vegan-friendly stir-fry that’s light yet satisfying.

Ingredients:

• 1 bunch bok choy, chopped
• 1 block firm tofu, cubed
• 2 cloves garlic, minced
• 2 tbsp soy sauce
• 1 tbsp hoisin sauce
• 1 tbsp sesame oil

Instructions:

1. Heat sesame oil in a large skillet or wok.
2. Add tofu and cook until golden on all sides.
3. Remove tofu and set aside.
4. Add garlic and bok choy to the skillet and stir-fry until tender.
5. Return tofu to the skillet and stir in soy sauce and hoisin sauce.

18. Kale Caesar Salad

A twist on the classic Caesar salad, using hearty kale.

Ingredients:

• 1 bunch kale, chopped
• 1/2 cup Caesar dressing
• 1/4 cup grated Parmesan cheese
• 1 cup croutons
• 1 lemon wedge

Instructions:

1. Toss kale with Caesar dressing in a large bowl.
2. Top with Parmesan cheese and croutons.
3. Squeeze lemon juice over the salad before serving.

19. Arugula Pesto Pasta

This pasta dish is bright and zesty, thanks to the arugula pesto.

Ingredients:

• 4 cups arugula
• 1/2 cup pine nuts
• 1/2 cup Parmesan cheese, grated
• 2 cloves garlic
• 1/2 cup olive oil
• Salt and pepper
• 1 lb pasta, cooked

Instructions:

1. In a food processor, combine arugula, pine nuts, Parmesan, and garlic.
2. Stream in olive oil while processing until smooth.
3. Season with salt and pepper.
4. Toss with cooked pasta and serve.

20. Spicy Turnip Green Soup

This soup warms you from the inside out with its spicy kick.

Ingredients:

• 1 bunch turnip greens, chopped
• 1 onion, diced
• 3 cloves garlic, minced
• 1 jalapeño, seeded and chopped
• 4 cups chicken broth
• 1 cup heavy cream
• Salt and pepper

Instructions:

1. In a large pot, sauté onion, garlic, and jalapeño until soft.
2. Add chicken broth and bring to a boil.
3. Add turnip greens and simmer for 20 minutes.
4. Stir in heavy cream and season with salt and pepper.

21. Cabbage and Beef Stroganoff

A comforting dish that balances the hearty beef and the lightness of cabbage.

Ingredients:

• 1 lb ground beef
• 1 head cabbage, chopped
• 1 onion, diced
• 8 oz sour cream
• 2 cups beef broth
• Salt and pepper

Instructions:

1. In a large skillet, cook ground beef until browned. Remove and set aside.
2. Add onion and cabbage to the skillet, sautéing until soft.
3. Return beef to the skillet and pour in beef broth.
4. Simmer until cabbage is tender.
5. Stir in sour cream and season with salt and pepper.

22. Swiss Chard and Chickpea Stew

A vegan stew that’s hearty and flavorful.

Ingredients:

• 2 bunches Swiss chard, chopped
• 1 can chickpeas, drained and rinsed
• 1 onion, diced
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 tsp cumin
• Salt and pepper

Instructions:

1. In a large pot, sauté onion and garlic until soft.
2. Add Swiss chard, chickpeas, and cumin, sauté for 5 minutes.
3. Pour in vegetable broth and bring to a boil.
4. Simmer for 15 minutes until flavors meld.
5. Season with salt and pepper.

23. Mustard Greens and Andouille Gumbo

A rich and spicy gumbo that brings a taste of Louisiana to your kitchen.

Ingredients:

• 1 lb mustard greens, chopped
• 1 lb andouille sausage, sliced
• 1 onion, diced
• 1 green bell pepper, diced
• 2 cloves garlic, minced
• 4 cups chicken broth
• 1 can diced tomatoes
• 2 tbsp Cajun seasoning
• Salt and pepper

Instructions:

1. In a large pot, sauté sausage until browned. Remove and set aside.
2. Add onion, bell pepper, and garlic to the pot, sauté until soft.
3. Return sausage to the pot and add chicken broth, diced tomatoes, and Cajun seasoning.
4. Bring to a boil and add mustard greens.
5. Simmer for 30 minutes, seasoning with salt and pepper.

24. Spinach Stuffed Portobello Mushrooms

A perfect appetizer or light meal, packed with flavor.

Ingredients:

• 4 large portobello mushrooms
• 2 cups fresh spinach, chopped
• 1/2 cup feta cheese, crumbled
• 1/4 cup bread crumbs
• 2 cloves garlic, minced
• Olive oil
• Salt and pepper

Instructions:

• Preheat oven to 375°F.
• Remove stems from mushrooms and brush caps with olive oil.
• In a bowl, mix spinach, feta, bread crumbs, and garlic.
• Stuff mushroom caps with the mixture and place on a baking sheet.
• Bake for 20 minutes until mushrooms are tender.

25. Bok Choy Salad with Peanut Dressing

A crunchy salad with a creamy and savory dressing.

Ingredients:

• 1 bunch bok choy, chopped
• 1 carrot, julienned
• 1 bell pepper, sliced
• 1/4 cup peanuts, chopped
• 1/4 cup peanut butter
• 2 tbsp soy sauce
• 1 tbsp lime juice
• 1 tbsp honey
• 1 tbsp water

Instructions:

1. In a large bowl, combine bok choy, carrot, bell pepper, and peanuts.
2. In a small bowl, whisk together peanut butter, soy sauce, lime juice, honey, and water.
3. Drizzle dressing over the salad and toss to coat.

26. Kale and White Bean Soup

A simple yet hearty soup that’s perfect for fall.

Ingredients:

• 1 bunch kale, chopped
• 1 can white beans, drained and rinsed
• 1 onion, diced
• 2 cloves garlic, minced
• 4 cups chicken broth
• Salt and pepper

Instructions:

1. In a large pot, sauté onion and garlic until soft.
2. Add chicken broth and bring to a boil.
3. Stir in kale and white beans, simmer for 15 minutes.
4. Season with salt and pepper before serving.

27. Arugula and Prosciutto Pizza

A gourmet pizza that’s incredibly easy to make at home.

Ingredients:

• 1 pizza dough
• 1 cup arugula
• 4 slices prosciutto
• 1/2 cup mozzarella cheese, shredded
• 1/4 cup Parmesan cheese, grated
• 2 tbsp olive oil
• Salt and pepper

Instructions:

1. Preheat oven to 450°F.
2. Roll out pizza dough and brush with olive oil.
3. Sprinkle with mozzarella and Parmesan cheese.
4. Bake for 12-15 minutes until crust is golden.
5. Remove from oven and top with arugula and prosciutto.
6. Drizzle with olive oil and season with salt and pepper.

28. Spicy Collard Green Chips

A healthy and spicy alternative to potato chips.

Ingredients:

• 1 bunch collard greens, stemmed and torn into pieces
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper
• Salt

Instructions:

1. Preheat oven

29. Roasted Cabbage Steaks

Crispy on the outside and tender on the inside, these roasted cabbage steaks are a delightful side dish.

Ingredients:

• 1 head cabbage, sliced into 1-inch thick steaks
• 3 tbsp olive oil
• 2 cloves garlic, minced
• Salt and pepper
• 1 tsp thyme

Instructions:

1. Preheat oven to 400°F.
2. Lay cabbage steaks on a baking sheet.
3. Drizzle olive oil evenly over the steaks.
4. Sprinkle with garlic, salt, pepper, and thyme.
5. Roast for 30-35 minutes until edges are crispy and golden.

30. Swiss Chard and Potato Casserole

This comforting casserole combines the earthiness of Swiss chard with the rich texture of potatoes.

Ingredients:

• 2 bunches Swiss chard, chopped
• 4 potatoes, thinly sliced
• 1 onion, diced
• 2 cups heavy cream
• 1 cup shredded cheddar cheese
• Salt and pepper
• 2 tbsp butter

Instructions:

1. Preheat oven to 375°F.
2. In a skillet, sauté onion in butter until soft.
3. Layer potatoes, Swiss chard, and sautéed onions in a baking dish.
4. Pour heavy cream over the layers and top with cheddar cheese.
5. Season with salt and pepper.
6. Bake for 45 minutes until potatoes are tender and cheese is golden and bubbly.

31. Mustard Green Pesto

Ingredients:

• 2 cups mustard greens, chopped
• 1/2 cup walnuts
• 1/2 cup Parmesan cheese, grated
• 2 cloves garlic
• 1/2 cup olive oil
• Salt and pepper

Instructions:

1. In a food processor, combine mustard greens, walnuts, Parmesan, and garlic.
2. Stream in olive oil until the mixture is smooth.
3. Season with salt and pepper.
4. Use immediately or store in an airtight container in the refrigerator.

Conclusion

Autumn brings a special kind of magic to the kitchen with its vibrant and nutrient-rich greens. Whether you’re a fan of kale, spinach, collard greens, or any other leafy delight, these recipes are sure to warm your heart and satisfy your taste buds. Each dish showcases the beauty and versatility of autumn greens, making it easy to incorporate them into your daily meals.

From hearty soups and casseroles to fresh salads and savory pastas, there’s something here for everyone to enjoy. As you explore these 31 warm and savory dish recipes using autumn greens for fall, you’ll find new favorites and perhaps even create some traditions of your own. I hope these recipes bring as much joy and comfort to your table as they do to mine. Happy cooking and enjoy the flavors of fall!