More than just lettuce, enjoy the variety of taste and textures of the many plant leaves that can be eaten as a vegetable. Packed with vitamins, minerals and fiber but low in calories, leafy greens can help manage your weight, lower risk of some diseases and taste good!
How you prepare and eat your green leafy vegetables depends on the type. Sweeter and tender greens may be better raw, while tougher, bitter greens are best when cooked.
Here are a few varieties to get to know:
Spinach is easily incorporated into a variety of dishes, including soups, sauces, smoothies and salads. Best eaten fresh, spinach is mild tasting and may stave off many health issues from age-related eye problems and even help control blood pressure.
Romaine lettuce has 17 times more vitamin A than iceberg lettuce. This dark leafy green is common as the star of delicious salads. Always wash your romaine, even the pre-bagged kind, before eating.
Swiss Chard is in the same family as beets and the “rainbow” variety of chard have large leaves with brightly colored stems. Cooking makes it less bitter, so sauté with sweet onions, garlic and even a splash of vinegar.
Endive is curly, crisp in texture and has a nutty, mildly bitter flavor that can be eaten raw or cooked. It’s also an antioxidant that has been shown to reduce inflammation.
Bok Choy is a type of Chinese cabbage with dark-green leaves that make a great addition to soups and stir-fries. It contains minerals that benefit your brain health, immunity, cancer protection and thyroid health.
Leafy greens are available year round and can easily be included in meals in remarkable and diverse ways.