If You’re Sick of Kale, Give These 10 Other Leafy Greens a Try

Kale had its moment. It showed up in every smoothie, salad, and chip, and somehow became the only leafy green anyone talked about. But there’s a whole lineup of greens that deserve a spot in your meals, and honestly, they taste better too. Some bring a peppery kick, others hold up in a hot pan, and all of them pack real nutrition without the chewiness. You can throw them in soups, sautés, or eat them raw without feeling like you’re gnawing through a tree.

Swiss Chard

Swiss chard brings vibrant color to the plate with bold red, yellow, or white stems and deep green leaves that hold their shape well in the pan. It has a mild bitterness that softens quickly when sautéed, especially with a little garlic or olive oil. Nutritionally, it’s packed with vitamins A, C, and K, along with magnesium and iron, making it a strong alternative to kale that doesn’t always hog the spotlight. Swiss chard is also one of the easier greens to grow at home, and it’s surprisingly tolerant of both heat and cooler temps, which means you can get more mileage out of your garden.

Make This Recipe: Sauteed Swiss Chard

Collard Greens

If you want something hearty that holds up to heat and bold flavors, collard greens do the job. These thick, sturdy leaves are known for their role in traditional Southern cooking, usually simmered low and slow with smoked meat or a flavorful broth. But they’re just as good sliced thin and sautéed or even tossed into a stir-fry. Collards are rich in vitamin K, folate, and fiber, and they’re a great option when you need a green that won’t wilt down to nothing in five minutes.

Make This Recipe: Spicy Collard Greens and Rice

Mustard Greens

Mustard greens aren’t shy. Their sharp, peppery bite stands out whether you eat them raw or cooked, and that boldness can be a welcome change if you’re used to the milder flavor of kale. They’re great in soups, stir-fries, or quickly sautéed with garlic and lemon to mellow the spice just a bit. These greens also deliver a solid dose of fiber and vitamins A and C, which makes them a strong contender nutritionally as well. If your meals have been feeling flat, mustard greens can wake things up in a hurry.

Make This Recipe: Sauteed Mustard Greens

Spinach

Spinach is a familiar favorite for a reason. It’s tender, versatile, and works in just about everything from smoothies to pasta. The flavor is neutral enough to let other ingredients shine, but it still brings solid nutritional benefits, including iron, folate, magnesium, and vitamins A and C. Unlike kale, spinach wilts down fast, which makes it perfect for quick sautés or tossing into a dish right at the end of cooking. If you’re looking for a green that plays well with almost everything, spinach is hard to beat.

Make This Recipe: Warm Spinach Salad

Arugula

Arugula adds a peppery kick to salads, sandwiches, and pizzas that’s hard to replicate with kale. Its delicate leaves pack more flavor than you’d expect from something so light, and it holds up surprisingly well when tossed with warm ingredients. Arugula is rich in calcium, potassium, and vitamins C and K, all of which support bone and immune health. It’s easy to grow, quick to harvest, and perfect when you want something bold without feeling heavy.

Make This Recipe: Arugula Pesto

Turnip Greens

Turnip greens don’t get nearly the attention they should. These slightly bitter, nutrient-rich leaves come from the same plant that gives you turnips, but they shine on their own when cooked properly. They’re high in calcium, vitamin A, and antioxidants, and they’ve been a staple in Southern kitchens for generations. Simmer them with broth or sauté them with garlic and crushed red pepper for a side that’s both comforting and packed with flavor. They’re also easy to grow and don’t require a ton of space, which makes them a practical option for small gardens.

Make This Recipe: Roasted Turnips

Watercress

Watercress is a leafy green that deserves a comeback. With a crisp texture and slightly peppery bite, it brings brightness to salads, sandwiches, and light soups. It’s also one of the most nutrient-dense greens around, loaded with vitamin K and known for its potential thyroid-supporting benefits. You can grow it hydroponically or in moist soil, and it thrives in cooler temps where other greens might struggle. If kale feels too bulky or bitter, watercress is a refreshing change that still checks all the nutritional boxes.

Make This Recipe: Watercress Salad

Bok Choy

Bok choy, or Chinese cabbage, has crisp stalks and soft leaves that cook quickly and absorb flavor well. It’s a staple in stir-fries and brothy soups, and its mild sweetness makes it more approachable than some of the bolder greens. Bok choy is high in calcium and vitamins A and C, and its texture brings variety to dishes that might otherwise lean too soft or monotone. Whether you slice it raw into salads or throw it on the grill, it’s a flexible, fast-cooking option that deserves more space in your fridge.

Make This Recipe: Bok Choy Salad

Romaine Lettuce

Romaine lettuce gets unfairly boxed into “basic salad” territory, but it’s far more versatile than people give it credit for. It holds up to bold dressings, makes great lettuce wraps, and even stands up to grilling. Nutrient-wise, it’s high in folate, vitamins A and K, and offers a refreshing crunch that’s hard to find in most cooked greens. If you’re not in the mood for something earthy or bitter, romaine gives you the volume and texture of kale without the chew.

Make This Recipe: Burger Bowls

Tatsoi

Tatsoi might not be on your radar yet, but it should be. This Asian green has soft, spoon-shaped leaves with a mild, slightly sweet flavor that works raw or lightly cooked. It’s in the same family as bok choy and just as easy to grow, especially in cooler weather. Tatsoi is high in vitamins C and A and brings a softer texture that blends easily into salads, sautés, and soups without overpowering anything else in the dish. It’s a gentle but flavorful option if you want something a little less assertive than kale.

Make This Recipe: Purple Tatsoi Salad

21 Recipes Perfect For Your Exploding Garden

Summer gardens are bursting with fresh herbs, and there’s no better way to put them to good use than with some amazing herb-forward recipes. Forget the usual suspects and jump into these dishes that make the most of your garden’s bounty. From light and refreshing salads to hearty mains, these recipes are packed with flavor and perfect for summer.

Read it Here: 21 Recipes Perfect For Your Exploding Garden

27 Ways To Save That Bag Of Spinach Before It Becomes Green Sludge

Spinach has a bad habit of turning into a slimy, unrecognizable mess if it sits in the fridge too long. One day it’s fresh and crisp, and the next, it’s a sad, wilted lump at the bottom of the bag. Instead of letting it go to waste (again), use it up before it reaches that point. Toss it into pasta, blend it into a sauce, or make a salad that’s actually worth eating. These recipes make it easy to get through that bag before it turns into compost.

Read it Here: 27 Ways To Save That Bag Of Spinach Before It Becomes Green Sludge

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