Greens to Eat If You Love Kale

Kale is wonderful. It’s a true fact. Everyone from health foodies to Beyoncé seems to worship it. But in fact, all dark leafy greens are amazing. Leafy greens are a great source of fibre and high in vitamin K, A, + C. Kale’s been dubbed a ‘superfood’ for good reason, but in my books, any leafy green is as good as kale. Rather than focus on one ‘superfood’, I think it’s important to eat with variety and balance.

If you’re like me and getting a little tired of that massaged kale salad (or keep burning your kale chips), change it up and give these leafy greens a go. I don’t know about you, but I always feel a bit intimidated when trying out a new ingredient. I hope this guide to leafy greens (minus kale) will encourage you to venture out and try a new ingredient (and eat more plants while you’re at it).

Kale yeah! All leafy greens are a great source of fibre, vitamin K, A, + C. Use this leafy green guide to try some new recipes using arugula, swiss chard, and more!

Spinach

The possibilities are endless. Use spinach in green smoothies, dips, salads, or lightly sauté it and throw into a grain bowl.

Try: Warm Sweet Potato and Spinach Salad | Spinach Basil Pesto | Green Tea Lime Pie Smoothie Bowl

Arugula

Arugula has a peppery taste that’s taken me some time to get used to -but I now I love it! It’s a great way to switch up your salad routine and the perfect addition to sandwiches or homemade pizzas.

Try: Arugula and Avocado Salad with Poached Egg | Lemon Arugula Pizza | Roasted Sweet Potato, Goat Cheese and Arugula Sandwich 

Collard Greens

Whoever decided to stuff collards with veggies and use it as a wrap, was a genius. In fact, it makes me wonder why collards haven’t made it nearly as big as kale.

Try: Collard Wrap with Chickpea Beet Spread | Collard Green Coleslaw | Lemony Collard Greens Pasta

Swiss Chard

I haven’t actually tried chard yet but have my sights on adding it to soups and pasta. Rainbow chard would make an amazing salad because the colours just look so dreamy.

Try: Cannellini and Chard Risotto | Rustic Vegetable Chickpea Soup | Rainbow Chard and Fetz Orzo Bowls

Beet Greens

Mystery solved. If you’ve ever bought beets but didn’t know what to do with the green parts, here’s your solution (plus, according to the Kitchn, you can use them to replace swiss chard, bok choy, or spinach).

Try: Beet and Greens Chard | Beet Greens Chopped Salad | Sweet Potato Breakfast Bowl with Beet Greens and Avocado

Romaine Lettuce

Somewhere along the way when kale exploded in popularity, lettuce was tossed to the side. It’s time for the lettuce comeback. Toss together lettuce cups or add lettuce into sandwiches to amp up your veggie load for the day.

Try: Mexican Quinoa Salad Cups | Avocado Sandwich with Green Harissa | Stripped Green Smoothie

Bok Choy

Get ready for some major stir-fry action. These Asian-inspired dishes are packed with flavour and an easy way to get more servings of vegetables.

Try: Baby Bok Choy and Shiitake Stir-fry | Pad Thai | Peanut Tempeh Stir-fry with Soba Noodles

Oh and just cause: Chopped Kale Salad with Sesame Garlic Dressing (my favourite!)

#KaleYeah.

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