I made the best spinach-cheese pesto ever a couple weeks ago, could be used as spaghetti sauce or pizza sauce.
Spinach & Cheese Pasta Sauce
1 Tbsp olive oil
1 cup chopped onion
3-4 tsp minced garlic greens
1 lb fresh spinach (or, in winter, 1 lb. frozen spinach)
16 oz. ricotta cheese
juice of ½ lemon (about 1 Tbsp bottled juice)
1 tsp dried basil
½ cup chopped parsley (optional)
¼ tsp nutmeg
salt and pepper to taste
In a large pot, sauté the onions and garlic in the oil until onions are translucent. Add spinach leaves and cook until they wilt. Turn heat off.
Add rest of the ingredients and mix. Puree mixture in a food processor in batches or with a stick blender. Serve it on spaghetti with parmesan cheese. Makes about 6 servings. This sauce keeps well in the freezer or refrigerator.
(My note: I think you could use kale or anything that is similar, but I've stuck with spinach so far)
Chili - well, white chili is still really good.... My preference is white chicken chili - Use green chiles or jalapenos, onions, garlic, cubed chicken, canellini beans, cumin, and chicken broth (you can also add corn kernels or any cubed small veggie)... if you want it to be REALLY white - you can add 1 cup cream and 1/2 cup sour cream at the end... sometimes I do it for richness or company, sometimes I leave it out... it's good either way.
Hopefully, we're getting you some good ideas....