Swiss chard and kale recipes galore, plus a bunch of other leafy greens you never thought of.
If you want to be eating all your vitamins and minerals, leafy greens should be your go-to ingredient. The darker and greener the better.
In fact, a study published in the British Medical Journal in 2010 showed that eating more green leafy vegetables may reduce your risk of type 2 diabetes by 14 percent.
But there’s more to the leafy green world than kale recipes. Here are 21 uses for leafy greens to be sure you’re power packing your breakfast, lunch and dinner.
Greens for breakfast, and not just any greens, but ones from dandelions.
Kale and pizza for breakfast. Rejoice.
Romaine salad: boring. Grilled romaine salad: exciting.
The peppery bite of mustard greens pairs well with the sweet flavor of roasted carrots.
This recipe is good for any type of greens that you have on hand; kale, collard, mustard greens or even beet greens.
Instead of rice, hearty cannellini beans partner up with chard in this hearty dish.
Use kale as a wrap for other nutritious ingredients.
Don’t throw those greens out after you’ve chopped them off of your beets, turn them into pesto.
Yes, you can use this cruciferous vegetable to make pizza crust.
Rapini, also known as broccoli rabe, takes center stage in this quick and easy one bowl meal (that you can top with an fried egg if you feel like it).
Don’t scoff at watercress. It’s not just for sandwiches at high tea, it’s also a good ingredient for healthy salads.
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