They would make a great addition to a greek salad with tomato/cucumber/feta/etc to make it more of a meal than a side dish.
And I’m thinking they would be great swapped into the spanish dish espinacas con alubias- i kind of follow the recipe from SK but use less oil, skip the additional bread in the sauce and use a lot more spinach… so kinda not the same at all! Great over toast, and if you’re a fan of the “egg on top” genre that would work well too.
Once it cools off enough soup is appealing they would make a nice addition to one of those thin single vegetable soups to add some heft- carrot ginger, or cauliflower, whatever. Although i would add a crunchy garnish too for some texture
