Healthiest Leafy Green Vegetables

 Green leafy vegetables, also called dark green leafy vegetables, leafy greens, or greens, are edible plant leaves. A person can eat some leafy greens raw, while others may require cooking. As the name implies, people can typically identify these vegetables by their green color and edible leaves.

How to include in the diet?

Some ways people can try to add leafy greens to their diet include:

Salads- Put greens that people can eat raw, such as spinach and beet greens, into a bowl; add some vinaigrette or lemon juice; and eat them as a salad.

Healthy bowls. Make a healthy bowl by adding greens to a bowl full of proteins, fruits, and whole grains.

Wraps- Combine romaine, cabbage, or Swiss chard leaves with other ingredients as a filling for a wrap.

Soups. Some greens, such as book choy and Swiss chard, are soup staples. Stir chopped greens into soups or stews during the last few minutes of cooking.

Pizza. Replace meats and processed toppings with greens to make a healthier pizza.

Sautes and stir-fries- Toss greens together with noodles, vegetables, nuts.

Pesto- Use leafy greens in place of basil as the staple green in pesto.

Sandwich- Aside from the usual tomatoes, pickles, and avocados, people can add greens like lettuce, arugula, and spinach to sandwiches.

Sauces- People can chop or puree leafy greens and add them to sauces. For example, people can blend vegetables such as beet greens and add them to marinara sauce.

Smoothies- Combine greens like spinach with other healthy fruits and vegetables such as beets, carrots, cucumber, and ginger to make a healthy green drink.

Add-ons- Greens can add extra flavor to meals. People can cook them in many ways, such as by grilling, steaming, boiling, braising, and stewing.

Replacing as many processed foods as possible with whole foods will drastically improve health.

Leafy green vegetables are an important part of a healthy diet. They’re packed with micronutrients and flavor, and they’re low in calories.

Some examples of leafy greens include kale, spinach, arugula, and endive, as well as greens from beets, collards, and turnips.