Sure, a salad filled with lettuce and veggies is great.
From cabbages to carrots and even a few weeds, here are 16 leafy greens to try.
Watercress is part of theBrassicaceaefamily of vegetables, which also includes kale, Brussels sprouts, and cabbage.
It is commonly sold in sealed bags found in the salad aisle of most supermarkets.
Dandelion greens
Dandelion greens are a highly nutritious edible weedyou can find in your lawn.
Similar to kale, you could also cook them and add tosavory breakfastsor pastas for extra flavor and nutrition.
Turnip greens
Turnip greens are thedark leafy green topsof turnip plants.
Try them in thisgreens bowlrecipe as a swap for kale.
Beet greens
Beet greensare edible green leaves found on the tip of beets.
Get creative with thisVegan & Gluten-Free Cone Head Cabbage Slaw.
The greens have a spinach-like taste that makes them very versatile.
you could enjoy bok choy raw as a slaw, braised, stir-fried, and even fermented.
Give them a toss in thisbok choy and asparagus stir-fry.
you’re able to grow them at home all year round, making them easily available.
The most popular varieties are watercress, radish and wheatgrass, fennel, and celery.
While many people typically throw away the stems of the Swiss chard plant, they’re actually highly nutritious.
Try adding all parts of the Swiss chard plant to dishes such as soups, tacos, or casseroles.
Another great option: Try it out with this recipe forblack lentils with salt-roasted beets and labneh.
This green is a standout in thisarugula stracciatella soup.
Collard greens
Collard greens are loose-leaf greens, related to kale and spring greens.
They have a slightly bitter taste that is easy to reduce with cooking and seasoning.
Swap kale for collards in this warmkale, carrot, and bean salad.
Spinach
Spinach is perhaps one of the more popular leafy green vegetables.
When in doubt, agreen smoothieis always a great option.
Kale
Another classic leafy green,kaleis a nutrition powerhouse.
Otherwise, kale is an ideal leafy green for smoothies, soups, and so much more.
For a savory and satisfying dish, try thisMediterranean blistered mushrooms with croutons and kalerecipe.
Radicchio
Radicchio, also known as Italian chicory, is a key in of leafy chicory.
It can be used like endive, chicory, escarole, and arugula.
Using radicchio with sweet or acidic ingredients can reduce or complement its bitter flavor.
Try chopping it and adding to salads, grilling, or mixing into soups.
Thisradicchio citrus saladfeatures the perfect balance of flavors.
Broccoli raab
Broccoli raab, also known as rapini, is a leafy, cruciferous vegetable.
Contrary to the name, broccoli raab is not in the broccoli family but more closely related to turnips.
Otherwise, contrary to some people’s concern about the greens, they are perfectly safe to eat.
Similar to other leafy greens, they do tend to be bitter, but blanching can help.
There are so many ways to use carrot tops, like thiscarrot-top tabboulehorcarrot-top pesto.
The most popular types of butterhead are Bibb and Boston lettuce.
This lettuce is a good source of carotenoid antioxidants, such as beta-carotene,lutein, and zeaxanthin.
They are usually deep green leaves that have a crumpled look that resembles flower petals.
Butterhead lettuce adds a mild, sweet flavor to dishes.
It adds texture to salads and sandwiches and can be added to wraps and even warm salad dishes.
It’s a great addition to thisvegan BLT salad.
How many servings of greens should you eat a day?
What is the best way to wash leafy greens?
The first step in the preparation of fresh greens is to wash them properly.
Even if you buy prewashed greens, it is a good idea to rinse them again.
Green leafy vegetables are a great addition to just about anysmoothieorgreen juice.
you’re free to gradually add more greens as you adjust to enjoy maximal health benefits.
Wilt them!
When wilted, green leafy vegetables still provide most of their nutritious goodness, in a more manageable form.
Add raw green leafy vegetables to your pasta orgrain dishes.
Arugula and spinach will quickly wilt and add both color and flavor without overwhelming the rest of your dish.
Mustard and dandelion greens are also great for adding nutrients and texture to casseroles and breakfast dishes.
Make soup.
Just about anysoupcan become more nutritious by adding green leafy vegetables.
Or puree spinach and arugula for a deep green warm soup full of nutrients.
The takeaway.
Leafy green vegetables are an important part of a healthy diet.
They’re packed with vitamins, minerals, and fiber.
