There are many things to be said about Green Leafy vegetables. They are high in vitamins and minerals. To eat them, they can be chopped and placed into a salad, or lightly steamed and served with a little sea salt, ghee or butter and if you’re up for a different kick sprinkle with a bit of balsamic vinegar. For a Mediterranean flare, add some lemon, olive oil, garlic and sea salt to your greens.
Arugula has an intense deep and peppery taste that adds a unique zest to dishes. It is rich in vitamins A and C, and iron.
Broccoli Greens have a bitter and robust flavor and is rich in vitamins A and C, calcium, and iron. Broccoli is milder and “little trees” are a favorite of children.
Collard Greens are a mild and smoky and rich in vitamins A, C, and K, folate and manganese.
Kale is similar to collard greens, but with a more intense earthy flavor. It is also rich in vitamins A, C, K and manganese. Dinosaur kale (or laminate) can be shredded into spaghetti sauce, meatloaf, stir fry, soup and even blended into dark juices.
Mustard Greens have a definite pungent and peppery essence when bitten into, they are full of vitamins A, C, and K, folate and manganese.
Romaine Lettuce on the other hand, is a crisp and mild flavored green with a freshness about it. Again, it is full of vitamins A, C, and K, folate and manganese. Children like the crunchy stalks.
Spinach is such dark green goodness! Because it is mild and versatile it can be used in practically everything. It also seems to be the most “bang for the buck” when it comes to nutrients. It is packed with vitamins A, B6, B12, C, and K, magnesium, iron, calcium potassium, folate and manganese. WOW!
Swiss Chard suggests a bitter and a slight salty flavor. The red stem adds great crunch to recipes along with its many vitamins and minerals: vitamins A, C, E, and K, Magnesium, manganese and iron.
Remember, it’s not just the quantity of vegetables we eat that is important, but the variety.