When it comes to vitamins, minerals, antioxidants, and fiber, leafy
greens are hard to beat. But if you get stuck on what to buy and always
end up grabbing spinach on the way through the produce section, I'm here to
share some other favorite green veggies to spark inspiration.
Broccoli Raab: You can eat the whole plant. Blanche and sauté
in olive oil for the most flavor. Top with some freshly squeezed lemon and your
favorite herbs.
Kale: You can eat the whole plant, but the stalks can be woody. For
the most tender bite, massage the leaves with a drizzle of oil to break them
down. Then, add a squeeze of lemon.
Collard Greens: Separate the stalks from leaves, coarsely
chop the leaves, and sauté in oil. Then, slightly squeeze moisture from them.
Swiss Chard: Discard the bottom inch of the stem, then
chop the rest of the plant. Add the steamed leaves to omelets, quiche, or a
frittata.
Other leafy greens worth looking into include dandelion greens, beet
greens, mustard greens, and turnip greens.
Aim for one serving a day, and as you get more comfortable
incorporating them, you can up the serving size.
Yours in Healthy Nutrition,
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