Over Greened?

Are you tired of being unable to come up with appetizing dishes with greens in them? Frustrated that vegetation is taking over your refrigerator? Overwhelmed by the many shades of green slowly devouring every inch of your kitchen space until you are left sputtering for breath buried beneath their ominous leafy presence on the cold hard floor?

No?

Well here's another two dishes that we concocted with three more bunches of greens, anyhow.
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Green Marinara

Ingredients:
1 bag spinach chopped into 1/2 inch squares
2 bags rainbow chard chopped into 1/2 inch squares (probably amounts to a bunch and a half?)
1 jar marinara sauce of your choice
1 teaspoon olive oil
1/2 teaspoon salt

Heat olive oil in saucepan large enough to hold all greens prior to cooking
Add greens and coat in oil as much as possible
Allow greens to cook down to between 1/2 and 1/3 their original volume. Adding the salt will help you accomplish this as salt makes vegetable "weep" (release water).
Add pasta sauce and heat to simmer

Pour over whatever pasta or other accompanying food you want to eat with your marinara (perhaps spaghetti squash, roasted butternut squash, roasted summer squash, etc)
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Use leftover sauce for the following dish:

Chicken Parmesan in Green Marinara

Ingredients:
1/2 recipe Green Marinara (see above)
2 boneless skinless chicken breasts rinsed and dried well with paper towels
3/4 cup grated parmesan cheese (not the powder kind, but I suppose that could work also)
1 Tbsp or more olive oil
1 tsp salt
Freshly ground black pepper to taste
Garlic powder to taste

Preheat over to 375 F. Place prepared (rinsed and dried) chicken breasts in 9x9 in baking dish. Drizzle with olive oil and sprinkle with salt, pepper, and garlic powder. Pour Green Marinara over the chicken to cover and sprinkle entire dish with parmesan cheese.

Bake for 30 to 45 minutes depending on size of chicken breasts. Cheese should be melted and browning slightly and sauce should be bubbling. Eat as an entire meal or serve with garlic bread, pasta, or some other side of your choosing.

NOTE: I would actually change this recipe slightly to say that you should rub olive oil onto the chicken breasts rather than drizzle. Its a weird process but it seems to do wonders especially when roasting the chicken breasts on their own. Garlic olive oil is actually the most superior in doing this. You can make garlic olive oil by pouring your oil into a skillet, heating, and adding several cloves of garlic to cook in it until softened and lightly brown. Do not soak raw garlic cloves in oil as I have heard this can promote the growth of botulism.
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Tonight we are doing easy things since I have yet to be inspired to do the dishes. Hooray for frozen chicken nuggets and sweet potato tater tots!