Do you love greens? Maybe you’re an iceberg lettuce loyalist who’s never ventured into the wild world of greens. Or maybe you can’t get enough spinach but haven’t tried much else. No matter your experience level, it’s never a bad idea to expand your greens menu. Add more greens to your plate and you’re also adding potassium, vitamin C, vitamin K, iron, calcium and magnesium!

Here are some tasty greens you may never have thought of trying:

 

Beet Greens

Did you know you can eat the leafy tops of your beets? It’s not only possible, but it’s also an excellent idea. With a similar flavor to kale, beet greens are great in salads, you can also steam or sauté them. Or, try adding a handful to your next smoothie!

Kale 

This hearty green is popping up everywhere! Available in several varieties, kale is pretty versatile in that you can enjoy it raw in a salad, you can steam it or sauté it, and you can even roast it with a little olive oil and spices for a healthy alternative to potato chips. Need a quick fix? Try it in our Kale Ricotta Ravioli.

Collards 

A bit heartier than kale, collards make excellent wraps in place of the traditional tortilla or flatbreads. Simply steam them or blanch them quickly in boiling water for easy rolling and stuff them with the goodies of your choice. You can also chop them up and sauté them in olive or coconut oil with your favorite herbs, spices and veggies. Short on time? Try them in our BBQ Chicken with Millet Grits & Collard Greens.

Swiss Chard 

Chard is nutritious and one of the most beautiful options in the world of greens. The tender green leaves contrast with the stems, which come in a rainbow of colors like red, white and purple. And you don’t have to discard the stems–chop them up with the greens and sauté them with some garlic and seasonings–yum!

Dandelion Greens

You may have never thought of eating (or drinking) the leaves of dandelion plants but they are incredibly nutritious. Just one cup raw has 54% of your daily recommended intake of Vitamin A, 188% of your Vitamin K, and a good amount of calcium and iron. Eat them raw in a salad (sparingly–they’re on the bitter side) or sauté them with some light seasoning.

Now go out there and get your greens!