5 Easy, Delicious Ways To Make Leafy Greens A Staple In Your Daily Diet

By now, you’ve certainly heard that leafy green vegetables are good for you. But let’s be honest, how often do you actually eat them? If you can’t remember the last time you ate some greens, it could behoove you to step it up.

Leafy greens like kale, spinach, Swiss chard and collards have so many health benefits, it’s almost comical. As in, if foods were superheroes, leafy green veggies would be Batman. They are low in calories and fat; high in fiber; rich in folic acid, vitamin C, potassium and magnesium; and contain a vast array of phytochemicals and antioxidants.

Vegetarian Times has come up with ingenious ways to incorporate this superfood into your everyday diet. When you think greens, it doesn’t always have to mean a steamed side dish or salad. Here are five tasty ways to add greens to the dishes you already love.

1. Add steamed or sautéed greens to pasta dishes.
I do this one all the time. While the pasta is boiling, I’ll sautée a couple handfuls of kale or spinach with some mushrooms (or any other veggie), then combine with marinara sauce and toss it with the pasta. Super easy, and much healthier. Or try this VT recipe for Kale and Cauliflower Alfredo.

2. Fold chopped leafies or whole baby leaves into bean, grain and potato salads.
Who says potato salad has to be white? Or, er, yellow-ish? Adding greens not only boosts the health factor, it also provides some much-needed color and texture to an otherwise dull dish.

3. Feature greens in a flavorful, nutrient-packed topping.
Such a simple solution! Just make whatever you usually make and throw some deliciously prepared greens on top. Eggplant parmesan is pretty delectable as-is, but piled high with spinach? Double the yum.

4. Blend steamed or tender raw greens into batters and doughs.
Okay, I have to admit, this one is for those who have far more Rachel Ray in them than I do. I can’t remember the last time I made dough from scratch, but I did order some spinach gnocchi in a restaurant recently. If I had the time and patience, I’d definitely try this Watercress Spaetzle with Grape Tomatoes (never heard of spaetzle but looks bomb) or this drool-inducing Sweet Potato Cornbread with Collard Confetti.

5. Add two cups of leaves to your favorite smoothie recipes.
Honestly, this one is easy as pie. (Easier, actually, because pie is not really that easy… unless, of course, you’re eating it.) Blending greens into your smoothie honestly does not affect the taste, at least not in an adverse way. Today I threw some kale into my strawberry-banana smoothie and it was scrumptious. Or try this: Chard, Lime and Mint Smoothie, or this Ultimate Green Smoothie.