This nutty green comes in many different varieties-curly, purple, dinosaur and more. Whichever kind you choose, it is very high in beta carotene, vitamins K and C, calcium and various cancer-fighting agents. Try to steam or fry it or better yet, eat it raw to maintain the highest nutritional value possible.
Our two favorite ways to eat kale are in a Caesar Salad and in a Smoothie. To make the smoothie, simply combine raw kale, an apple, parsley, apple cider, lemon juice and freshly grated ginger in a blender and puree until smooth. It is delicious and couldn't be healthier! To make a Kale Caesar, try Rach's recipe.View Recipes with Kale
This vegetable is one of our favorites and most widely available. It contains huge amounts of vitamin C and K and has anti-cancer fighting properties. It is best eaten raw or steamed as boiling for long periods will result in a major loss of nutrients. Who needs to over cook this gorgeous veggie anyway?
Our favorite ways to eat broccoli are too many to list, but we have a few to share as examples. We love this Broccoli Salad with raisins and sunflower seeds, two more ingredients we love! The dressing has mayo and sugar, not our favorite ingredients, but if it will get your family to eat raw broccoli, then that balances it all out. Give it a try, or check out one of our hundreds of other recipes using this green from the cabbage family.View Recipes with Broccoli
How convenient that one of the most beneficial greens you could eat is also a weed and grows in excess all over the world. These greens, and yes we are talking about the same ones that are attached to the little yellow flowers and round poofy seed balls, are bitter when eaten raw, but if sautéed with just a few ingredients for a few minutes are delicious and full of all kinds of nutrients. It's high in vitamins including A, C, K, E, and also contains iron, thiamine, beta-carotene and more. See what we mean? This is one powerful green!
We like our dandelion in soup, with steaks, on sandwiches, you name it. Here are some recipes that we love.View Recipes with Dandelion Greens
You can find all kinds of beautifully colored chards-yellow, red, rainbow, it almost makes you think the plant is not real when you see how vibrantly colored the stems are and how green and shiny the leaves can be. Like all other leafy greens, the leaves are more nutritious than the stems, but the stems are perfectly edible and full of fiber. We love chard because it is high in so many vitamins, such as K, A, beta-carotene, C, magnesium, and iron.
Some people find it bitter and therefore prefer to cook it, but we find just a light sauté is all you need to do to make this edible plant deliciously palatable. Here are some recipes.View Recipes with Chard
Did you know escarole is actually a type of endive? You might usually think of endive as that frilly and bitter salad green that gives plain old salads a nice zing and is also known as frisee. This is not to be confused with Belgian Endive which is a long and light green flat salad green. While we love these salad greens, we especially love escarole, which is a type of endive as well. It is less bitter than the other endives and can be eaten either raw, in a sturdy salad, or sautéed with garlic and oil or thrown in a simple soup with white beans. We highly recommend eating these greens whenever you can, especially since they are so easy to eat raw and as we all know, the less you cook something, the more it retains its nutrients. In this case, escarole is high in so many things like vitamin K and A and folates. Here are some hot and cold recipes using escarole.View Recipes with Escarole/Endive
Parsley is one of Seamus Mullen's Hero Foods. Full of folates, vitamins C and K and iron, this is no ordinary garnish. Use it in abundance in pestos and smoothies and anywhere else you can squeeze it into your cooking.View Recipes with Parsley