Adding generous portions of green vegetables to risottos, pasta sauces and Indian dishes is a great way to up your green veg intake. Italians would definitely clutch their pearls at my veg sauce-to-pasta ratio!
I made risotto for dinner last night with tons of leek, celery, frozen spinach, peas, lemon and white wine (you can also throw in some diced carrot or butternut squash to add sweetness; I would have added courgette, too, if I'd had some). Courgettes pair beautifully with tomato pasta sauce or (my favourite) sauteed with olive oil, garlic, sage, thyme, lemon, pepper and chilli flakes, then stirred into pasta with loads of freshly grated parmesan. Courgette fries are delicious, too, and can be made in an air fryer to reduce the amount of oil needed - a nice variation is to use panko breadcrumbs to give added crunch.
Look up Indian recipes for spinach dishes or any Indian dishes with leafy green veg (such as saag) - you can use spinach for most of them. Classics include aloo palak (potato and spinach curry), palak paneer (spinach and paneer cheese) and spinach with lamb or chicken if you're not vegetarian. If you make dal, you can chuck a load of spinach in there, too.
Ooh, and Greek spanakopita (spinach and feta filo pie) is another fabulous spinach dish, to give you one more idea.
You could try other leafy greens in place of the spinach in these dishes, but I personally find spinach is more versatile and works with a greater variety of herbs and spices than, say, kale or cavolo nero.