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