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Get In Those Leafy Greens

Posted on Tuesday, January 22nd, 2013 at 12:50 pm under Eat Well.

Getting those leafy greens can be delicious!

As a kid I remember my mom tearing the paper off an icy block of chopped greens before plunking it into a pan of hot water. This was my first impression of spinach, and not a pretty one at that. Good thing it didn’t last and I learned to love my greens as an adult.

With all the options on the market, you, too, can get your daily dose of greens through a great flavor profile. Some greens are sweet or peppery, tangy or hearty. You just can’t go wrong adding a cup of salad greens to your plate once a day.

Leafy greens are nature’s perfect light-catchers and energy-converted, rendering them a tremendous source of nutrients for your diet. Green leafy vegetables are rich in vitamins A and C, beta-carotene, calcium, folate, fiber, and other phyotnutrients—the good stuff that helps prevent signs of aging and non-communicable disease.

Though lettuce is the most commonly consumed leafy green, other varieties such as spinach, kale, collards, mustard greens, endive, bok choy, escarole, and watercress add great flavors and textures to your meals.

Baby greens are also popular because they are tender, contain greater amounts of nutrients, and have a milder flavor than mature greens. Typically, baby greens are priced a bit higher, but the added benefits may be worth the cost.

Ready to add those greens to your table? We gathered some of our favorite salad and greens recipes for you to enjoy!

 

Spinach Salad with Orange Sesame Dressing from Chowtimes

Braised Belgian Endive from Chow

Collard Greens Quinoa Wraps from What’s Cooking Mexico

Warm Salad of Mustard Greens and Black-eyed Peas from NJ Epicurean

Spicy Beef with Shrimp and Bok Choy from Ace Fitness

Butter Beans with Kale and Eggs from Serious Eats

Baby Greens with Roasted Beets and Carrots from Dash Recipes

 

What’s your favorite way to get in those greens? Share below!

4 Responses to Get In Those Leafy Greens

  1. Victoria Dossey Findley says:

    We used fresh spinach on our chicken pannini sandwiches, add kale to soups, morning shakes, & pasta. Love bok choy when making stir fry & also love it with salmon..

    Not so crazy about the mustard greens.. ate a lot as a a kid..

  2. mj webster says:

    I just love a whole pile of steamed spinach with a bit of lemon and lots of garlic…dash of salt and pepper.  ..I have used spinach with whole grain pasta of some sort with an olive oil – garlic – lemon sauce (can you tell I love garlic?)  I use fresh  spinach on sandwiches and salads and in soups..

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