If you’re wandering the produce aisle, you’ve probably noticed the endless leafy greens—-kale, Swiss chard, mustard greens, watercress, arugula, collards, dandelion greens, etc. We have choices for every night (and day) of the week whether we are adding them to our salads, soups, sandwiches, or making fresh green juices!
So which leafy greens do you tend to select when you are purchasing greens? I (Litsa) personally choose spinach but there’s leaf lessons lurking everywhere I look. If you need to expand your cooking horizons all year long, get to know the most common types of leafy greens and their nutritional profiles.
Kale–just one cup is high in vitamin C. Kale chips, anyone!?!
Arugula—pungent & peppery! Often found in salad mixes—wakes up a boring salad and pairs well with balsamic vinegar.
Beet greens—don’t toss these when you’re buying fresh beets. They are seeping with a mild beet flavor and many nutrients.
Mustard Greens–bitter and strong! But a teaspoon of honey during boiling time makes them a decadent side dish…
Swiss chard—full of vitamins and low in calories—perfect juice ingredient and saute/stir-fries! Vibrant colors make dishes fun to eat!
So what will you (and I) do when you find a new leafy green in your fresh market, farmer’s market, and/or grocery store? Jot down the name or snap a phone picture to jog your memory. Take time to look for a mini leaf lesson and/or recipe in how to use this green in your meal plans.
How many leafy greens will you (and I) consume this month?
“Lettuce” count the greens together and enrich our bodies with new nutritional profiles!
Latest posts by Litsa @How to Have it All (see all)
- Mushrooms: Portobello, Morels, & More - April 25, 2016
- Giving Back: Get Involved - December 2, 2015
- The Autumn Advantage - December 1, 2015
