Nobody enjoyed eating vegetables as a child. Many still don’t enjoy eating them as adults! Unfortunately for those with tender palates, leafy greens are an important part of every diet, and whoever isn’t eating them is missing out on a nutritional powerhouse.
With the right seasoning and cooking techniques, most eaters are quite surprised at how good leafy greens can taste. If you’ve written off greens in the past, look up some recipes, and try these four, nutrient-dense leafy greens.
This green has soared in popularity over the past few years, and its newly found fame is justified. Kale is a wonderful source of fiber, as well as Vitamins A, C, and K.
For optimal flavor, try shredding kale into small pieces and wilting slowly in a skillet with olive oil, garlic, salt, and pepper.
This delicious, spinach-like green is slightly less popular than kale, but it is catching on in foodie circles. Chard is similar to kale in its nutritional value, however it has markedly more protein and mineral content.
Those with an aversion to leafy greens will appreciate chard’s soft, non-stringy texture. With the right seasoning, you might even be able to serve it to the kids!
3. Mustard Greens
With a rich culinary culture in African, Indian, Chinese, and Korean cuisine, mustard greens have been used for centuries all across the world. These greens pack even more protein than Kale or Chard, and they even contain lutein, a crucial nutrient for eye health.
4. Collard Greens
Well known for their legacy in Southern American culture, collard greens are emerging from their reputation as a basic, low-end vegetable. Their new identity casts them as budget-friendly green with lots to offer in the nutritional department.
Unlike the other greens on the list, collards need to be simmered for an extended period of time, making them tender and releasing their flavor. Try simmering a bunch of collards with a few pork bones, or another stock meat, for a soul-warming treat.
Integrate these greens into your dietary routine, and you won’t be sorry. The nutritional value that they have to offer is unparalleled by any other foods, and, if you put in the effort, they can even taste good too.