Provençal Greens Dinner Recipe

Okay, so you think “greens” means sad salads and endless rabbit food? Think again, buttercup. This Provençal Greens Dinner Recipe is here to rescue your tastebuds from bland-ville, and probably save your weeknight dinner sanity too. It’s packed with vibrant flavors, surprisingly hearty, and makes you feel like you just stepped out of a charming French countryside kitchen, even if you’re actually just in your slightly messy suburban one. Trust me, this dish is special because it tricks everyone into thinking you’re a culinary genius while secretly being dead simple.

Last Tuesday, I was feeling particularly ambitious, trying to make this for dinner while simultaneously attempting to teach my youngest how to tie his shoes. The kitchen quickly devolved into a chaotic scene of dropped shoelaces, flying kale stems, and my husband’s valiant (but ultimately futile) effort to find “that one spoon I like” in the utensil drawer, which, naturally, required emptying the entire drawer onto the floor. I’m pretty sure a few rogue shoelaces ended up near the chopping board. We survived, the greens were delicious, and the shoelace-tying lesson was postponed indefinitely. Sometimes you just gotta pick your battles, and mine usually involve not serving actual shoelaces with dinner.

Time-Saving Hacks

• Grab pre-minced garlic and chopped onions from the grocery store. No shame in the game, unless your game is “smell like garlic for three days straight.”
• Sheet pan everything! If it fits on one pan, it gets cooked on one pan. Less scrubbing, more living.
• Don’t wash every single thing as you go. Stack strategically. My sink often resembles a dish Jenga tower, but hey, it’s a system.
• Use kitchen shears instead of a knife for herbs. It’s faster, less dangerous, and makes you feel like a secret agent.

Serving Ideas

Serve this with a generous glass of whatever wine helps you unwind after a long day. If the kids drove you absolutely bonkers, maybe make it a *large* glass. A crusty baguette is practically mandatory for soaking up all those glorious juices – don’t tell me you’re not thinking about it. For an extra touch (if you’re feeling ambitious), a simple side salad with a light vinaigrette can be a nice palate cleanser, or just toss a handful of cherry tomatoes on the side and call it a day. Honestly, sometimes I just eat it straight out of the pan with a fork while standing over the counter, and it’s still perfection.

What to Serve It With

✔Tips & Mistakes

• Don’t crowd the pan! I know, you want to get it all done at once. But if you pack too many greens in, they’ll steam instead of getting that lovely char. Work in batches if you must, or get a bigger pan. (I will not, however, be washing fewer dishes.)
• Taste as you go: It’s not just for professional chefs. Adjust seasoning, add a little more lemon, a pinch more salt. Your taste buds are your best guide, unless you’ve already had that large glass of wine.
• Burning garlic isn’t seasoning: It’s a bitter mistake. Add garlic and herbs towards the end so they don’t turn into sad, crispy remnants.
• Use good olive oil: It makes a difference. Don’t skimp on the good stuff for a recipe this simple – it really lets the flavors shine.

✔Storage Tips

Store it in the fridge… if there’s any left. Cold midnight leftovers? Sometimes better than fresh.

✔Variations and Substitutions

Swap whatever you want—sugar ↔ honey, soy sauce ↔ tamari, or skip steps and call it “deconstructed.” It still counts.

Frequently Asked Questions

Provençal Greens Dinner Recipe

A delightful dish featuring fresh greens and herbs, perfect for a wholesome dinner.

No ratings yet

Rate This Yum Pin This Recipe For Later! Share The Yum On Facebook Print

Prep Time: 15 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 45 minutes minutes

Servings: 4

Calories: 120kcal

Ingredients

 

1x2x3x

Main Ingredients

• ▢ 2.5 cups mixed leafy greens Use a combination of spinach, kale, and arugula.
• ▢ 1 cup cherry tomatoes Halved for better flavor absorption.
• ▢ 1 large bell pepper Choose red or yellow for sweetness.
• ▢ 0.5 cup red onion Thinned slices for a milder taste.
• ▢ 0.25 cup feta cheese Crumbled for topping.
• ▢ 3 tbsp olive oil Extra virgin preferred.
• ▢ 2 tbsp balsamic vinegar Adds a tangy flavor.
• ▢ 1 tsp dried oregano Or use fresh if available.

Instructions

Preparation Steps

• Begin by washing the mixed greens under cold water and patting them dry.
• In a large bowl, combine the greens, halved cherry tomatoes, diced bell pepper, and sliced red onion.
• In a small bowl, whisk together olive oil, balsamic vinegar, and oregano.
• Drizzle the dressing over the salad and toss gently to combine.
• Finish by sprinkling crumbled feta cheese on top before serving.

Notes

For added flavor, try incorporating some fresh herbs like basil or mint. Serve with crusty bread.