GREEN LEAFY VEGETABLES; NUTRITIONAL POWERHOUSES

Kale
Kale is the curly-leaf version of collard greens.
Both have a flavor that's earthy and rich, and maybe
even a little bit sweet. Tear or cut the leaves off the central stalk, which is too tough to eat. Then fully cook the leaves to enjoy this body-detoxifying food.






Arugula
Antioxidant-rich arugula can be mildly peppery
or downright spicy (taste a leaf to find out how much).
Though it's too delicate to cook, it can be added to hot foods to wilt on contact or served fresh in salads. Sprinkle arugula leaves over a hot cheese pizza, or stir chopped arugula into soup before serving to add a unique peppery flavor.




Swiss Chard
Until recently, it was rare to see chard (pronounced charred) with stems and veins in colors other than white or red. But markets now offer chard laced with beautiful pink, orange, and yellow stems as well. This leafy green can be chopped and used the same ways you use spinach in soups, casseroles, salads, and sautes.

Bonus: Chard contains an excellent amount of
heart-healthy potassium and fiber.



Watercress
This delicate green typically is used in salads to add a hint of peppery tang, and it is sometimes used more like an herb than a salad green. The thin stalks and small, round leaves contain a lot of sulfur, which helps purify the blood and build healthy skin and hair cells. Try it in sandwiches and casseroles.

Eating your Greens will help regulates blood clotting and also helps protect bones from osteoporosis. Dark leafy greens help prevent and possibly even reduce atherosclerosis by reducing calcium in arterial plaques. They are a key to regulator of inflammation, and may help protect us from inflammatory diseases including arthitis and may help prevent diabetes.