Kick Kale To The Curb And Eat These Leafy Greens Instead

Kale has been the star of the leafy greens show for long enough. It’s time to try something new. There are plenty of other greens that are just as good, if not better. They’re packed with flavor, super nutritious and will add a tasty boost of greenery to any meal just as easily. So many of these are easy to grow on your own too!

Swiss Chard

Swiss chard boasts vibrant leaves that bring color and a mild bitterness to dishes. It’s not only a feast for the eyes but also a treasure trove of vitamins A, C, and K. Sauteéd with a dash of garlic, it’s a perfect addition to any meal.
Make This Recipe: Sauteed Swiss Chard

Collard Greens

Collard greens are robust and resilient in texture. Typically simmered slowly with flavors like smoked turkey or bacon, these greens infuse meals with a traditional Southern touch and pack vitamins K, A, and folate.
Make This Recipe: Spicy Collard Greens and Rice

Mustard Greens

Sharp and peppery, mustard greens offer a spicy kick that will awaken your palate. They are wonderful both raw or wilted in dishes and come loaded with fiber, vitamins A, C, and K, making them a hearty addition to any diet.
Make This Recipe: Sauteed Mustard Greens

Spinach

Spinach is a soft, versatile green with a more subtle flavor profile than kale. Perfect for raw salads or a gentle wilt in pastas and soups, it’s loaded with iron, magnesium, and vitamins A and C.
Make This Recipe: Warm Spinach Salad

Arugula

This zesty green adds a peppery splash to salads and pizzas. Not only does it provide a flavor kick, but it’s also a great source of calcium, potassium, and vitamins C and K, all while supporting bone health.
Make This Recipe: Arugula Pesto

Turnip Greens

Slightly more bitter than other greens, turnip greens are rich in calcium, vitamin A and antioxidants. They’re traditionally cooked down with a piece of pork for a soul-satisfying dish that embodies comfort food.
Make This Recipe: Roasted Turnips

Watercress

As one of the oldest leafy greens consumed by humans, watercress is a peppery plant that’s great for a light salad. It’s particularly noted for its health benefits, including thyroid support and its rich concentrations of vitamin K.
Make This Recipe: Watercress Salad

Bok Choy

Also known as Chinese cabbage, bok choy has crisp, sweet leaves that excel in stir-fries and sautés. This green is a calcium powerhouse, which also packs high amounts of vitamins A and C.
Make This Recipe: Bok Choy Salad

Romaine Lettuce

Crisp and refreshing, romaine lettuce is more than just a salad base. High in vitamins A, K, and folate, its crunchy texture and mild flavor make it perfect for wraps and grilling, especially for a smoky, charred edge.
Make This Recipe: Burger Bowls

Tatsoi

A cousin to bok choy, tatsoi features small, spoon-shaped leaves that are soft and subtle in flavor. It can be enjoyed raw in salads or gently cooked. Tatsoi is rich in vitamins C, A, and calcium, promoting strong bones and immunity.
Make This Recipe: Purple Tatsoi Salad

6 Vegetables Perfect For Raised Bed Gardens And 3 To Avoid

Jumping into raised bed gardening opens up a whole new world of growing potential, from boosting your soil’s nutrient profile to getting more green in less ground. The beauty of raised beds isn’t just in their efficient drainage or how they keep your soil from getting squashed underfoot; it’s also about making every square inch count. With space at a premium for most of us, picking the right veggies for these elevated spaces is key.

Read it Here: 6 Vegetables Perfect For Raised Bed Gardens And 3 To Avoid

13 Plant-Based Dinners That Prove Protein Isn’t Just In Meat

If you’re exploring plant-based eating, you might wonder how to keep meals both interesting and protein-rich. These dinner recipes prove plant-based doesn’t mean protein-poor. From savory Italian black bean meatballs to sweet and sour tofu, these meals are packed with nutrients and flavors that will keep your dinner rotation fresh and satisfying.

Read it Here: 13 Plant-Based Dinners That Prove Protein Isn’t Just In Meat

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