Leafy greens are a staple of healthy diet. They provide much-needed vitamins and fiber to your meals. Here are a few easy ways to add leafy greens to your diet:
- Easy sautéed greens. Kale, Swiss chard and spinach are all delicious sautéed in olive oil with some grated or sliced garlic and a dash of red pepper flakes, with an addition of a toss of grated Parmesan to finish it off as a special treat. This side dish can be cooked in a jiffy, and can become a tasty addition to your regular menu.
- Substitute greens in your regular dishes. Bagged shredded cabbage is an easy fix to add greens to your weekly means. Instead of using lettuce in your tacos, substitute shredded cabbage. It will give your tacos a crunch factor and add a nutrition to your meal. When making salads, use finely shredded cabbage or baby spinach instead of lettuce. This ups and the nutrition factor for your meal.
- Leafy greens for breakfast. Yes, you can sneak in a number of leafy green vegetables into your breakfast meal. That easiest is, of course, spinach. When using spinach, be sure to squeeze out the liquid after cooking so you don’t end up with watery spinach in your food. Wilt the spinach in a saute pan then add it to scrambled eggs, omelets and even quiche.
- Make a kale salad. Use kale as a salad by tearing pieces from the stem. Add your usual oil, vinegar and spices, then toss and let the kale site a while to soften. What you will end up with is an easy salad using one of the best dark green leafy veggies known to pack high nutrition.
- Make homemade soup. Cook down cabbage, kale, spinach or Swiss chard and add to your basic soup. Leafy greens are great in vegetable soups, spinach is excellent in minestrone soup and cabbage can be used in Asian soup recipes.
- Cook with herbs. Surprise: leafy herbs have good nutritional value! There are a number of vitamins and antioxidants in basic cooking herbs. Add flavor to your dishes and nutrition at the same time. Basil contains vitamin A and beta-carotene; cilantro contains vitamin A, beta-carotene, and vitamin C; parsley contains vitamin A, beta-carotene, vitamin C and vitamin E; oregano contains vitamin A and vitamin C; and sage contains vitamin A and beta-carotene.