5 Healthy Greens to Eat Now

Colorful and nutritious Swiss Chard is a green to add to salads and soups.

When it comes to leafy greens, most of us rely on the basics like romaine, leaf lettuce and spinach week after week - and while all of these provide health benefits, there is a huge selection of leafy greens in the produce aisle and your local farmer’s market that you may be missing! Shaking things up can help keep things tasty and interesting in the kitchen while also diversifying your nutrient intake.

My clients know that it’s important to eat those green vegetables. Leafy green vegetables are a total nutrition powerhouse providing calcium, iron and magnesium, plus vitamins A, C, K (vitamin K is necessary for blood clotting and bone health) and fiber.

If you don’t like the taste of one variety, chances are you can find an alternative. It might also be a matter of preparation method, so don’t hesitate to do some experimenting.  Here are some of my favorites along with simple ways you can try incorporating them into your regular greens rotation:

Arugula

This one is my favorite. Swapping arugula for romaine is a great way to spice up a salad (literally!). This leafy green has a peppery bite and delicate texture. It pairs perfectly with a light citrus vinaigrette and some shaved parmesan cheese (aka - the ultimate no hassle dinner side salad). Arugula is a cruciferous vegetable, like its cousins broccoli and cauliflower, and therefore has added disease-preventative effects.

Lacinato Kale

You might already be familiar with traditional “curly” kale that has become a grocery store staple in recent years. Lacinato or “dino” kale is the one that has long flat leaves with a bumpy texture and newer to the scene. Add it to your favorite soup or stew near the end of cooking time for a pop of bright green color and an extra element of texture. Cooking kale mellows its bitter flavor, so a quick sauté in some olive oil with a bit of lemon juice is a delicious way to enjoy this nutrient powerhouse. I slice my Lacinato Kale thinly and add to salads with a mix of other greens.

Swiss Chard

This leafy green typically has a gorgeous bright pink or yellow stem. Due to the large size of the leaves, chard makes a nice low carbohydrate wrap. Use the leaves to wrap hummus and vegetables.  You can also sauté the delicate leaves, as they cook up quickly. The stems are full of nutrition so chop them and sauté first with some onion and garlic for an amazing side dish.

Watercress

Watercress is a cruciferous vegetable with long stems and small, circular leaves. It makes a great sandwich topper in place of traditional leaf lettuce for a fun presentation. The bright, peppery taste does well with just a bit of vinegar and olive oil. You can also drop into soups just before serving for a burst of flavor. One of our favorite salads includes watercress, cucumbers, and radishes - fresh and delicious!

Bok Choy

Bok Choy is a type of Chinese cabbage with a bright white stem surrounded by dark green leaves. It’s most commonly used in Asian cuisines including stir-fries and soups like ramen, but feel free to add it to salads and slaws. We love this simple recipe for sheet pan bok choy  -  simply place quartered bok choy on parchment-lined sheet pan and toss with freshly grated ginger and sesame oil.  Roast at 350° F until softened and serve with fresh lime wedges.

Final thought

Take time this summer to explore your local farmer’s market for unusual greens (and other vegetables). Try something new.