Incorporating Greens in Your Sauces and Dips

There are plenty of ways to sneak more greens into your dinner.

There’s more to greens than sautéed spinach. This month, we’ve partnered with Ashley Rodriguez of Not Without Salt to share tips, insights and her favorite recipes using greens.

Sometimes, greens can be the star of your dish. But sometimes, they are best incorporated in a more subtle, yet equally delicious way. Blend collard greens into your next spring pesto, stir kale into a batch of tomato sauce, or even add arugula to your spinach dip —there are plenty of ways to sneak more greens into your dinner. It may even make an appearance in your next batch of homemade salsa.

In this salsa verde recipe, the magic happens when the vegetables meet a hot oven. Roasted vegetables add a bit more sweetness to the salsa, as their natural sugars intensify in the oven and add a deep smokiness if you let them brown deeply. The onions soften and char, the garlic sweetens and the tomatillos concentrate their flavors. But why throw in a bit of romaine? It adds a great fresh, bright finish to the salsa that helps round out all of the other big flavors. If more zing is your thing, opt for arugula instead of romaine for a bold, peppery kick.

Live.Love.Lux Tip: When it comes to roasting vegetables, get that delicious, even roast every time with Perfect Taste Convection in your Electrolux Wall Oven.


Roasted Salsa Verde

"The roasted, smoky sweetness in this recipe makes this simple salsa perfect as a dip, a topping for nachos, or a base for a hearty chile. It is also my go-to base for chilaquiles." - Ashley

Servings: 2 cups



  • 1 pound tomatillos, peeled, washed and cut in half
  • 1 ½ cups romaine, chopped
  • 1 jalapeno, halved and seeded (you can use more or less depending on the desired amount of heat)
  • 1 onion, roughly chopped
  • 4 garlic cloves, peeled
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt, divided
  • 1 cup roughly chopped cilantro
  • juice from 1 lime


Preheat the oven to 400°F.

Place the tomatillos, jalapeno, onion, and garlic on a baking sheet and toss with the olive oil and 1/4 teaspoon salt.

Roast the vegetables for 20 to 25 minutes or until charred in parts and the tomatillos are soft.

Carefully transfer the roasted vegetables to a blender and combine with the cilantro, romaine, additional 1/4 teaspoon of salt and lime juice. Blend well then taste and adjust seasoning.

Chill until ready to serve or serve at room temperature.

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