How to Add Leafy Greens to Your Way of Eating
How to Add Leafy Greens to Your Way of Eating
Arugula, kale and collard greens are just some of the dark leafy greens that add a lot of nutrients to our plates. Check out these quick tips for adding leafy greens to your way of eating.
Make a “greens and grains bowl.” Choose steamed or sautéed Swiss chard, collard greens or other leafy greens. Pair greens with a whole grain like quinoa, brown rice or farro. Top with chickpeas or roasted chicken for protein and a delicious dressing like our Spicy Cashew Dressing.
Don’t toss the beet and turnip greens! Sauté them with garlic and olive oil or add to soups and stews.
Dress up avocado toast with arugula, figs and walnuts.
Add chopped bok choy to a stir fry. Or use our Cauliflower Rice with Bok Choy and Lime as the foundation for a stir fry and add ingredients to it such as edamame or tofu.
Braise escarole with white beans for an easy side dish.
Purée guacamole with baby kale to increase the serving size and add more nutrition.
Use Bibb or romaine lettuce as lettuce wraps for bean and veggie tacos or salmon salad.
Add frozen spinach or kale to breakfast smoothies. You can also use fresh romaine.
Stir in spinach, Swiss chard or kale to hot soup or pasta and watch as the greens wilt.
Make an Arugula Pesto to serve on top of roasted vegetables. Kale can also be used in pesto.
Put a new spin on oats by making Savory Oatmeal with Spinach and Eggs.
Make kale chips by tossing bite-sized pieces of kale (stems removed) with olive oil, salt, spices and/or nutritional yeast. Bake in the oven at 350°F until the leaves are crispy, about 10 to 15 minutes.
Sauté leafy greens to serve with eggs in the morning.
Simple green salads are delicious, but try these salads with seasonal vegetables:
