Fat-free, low-calorie greens offer a variety of flavors and textures to salads and an assortment of other fresh, seasonal dishes—plus, they contain loads of healthy nutrients. Try out these 4 tasty ways to use leafy greens.

Arugula

Flavor: Intense and peppery

Health: Vitamins A and C, iron

Collard Greens

Flavor: Mild and smoky, with dark blue-green leaves

Health: Vitamins A, C, and K; folate; manganese

Kale

Flavor: Similar to collard greens, but with a more intense, earthy flavor and jagged-edged leaves

Health: Vitamins A, C, and K; manganese

Mustard Greens

Flavor: Pungent and peppery

Health: Vitamins A, C, and K; folate; manganese

Spinach

Flavor: Mild and versatile

Health: Vitamins A, B6, B12, C, and K; manganese; folate; magnesium; iron; calcium; potassium

Swiss chard

Flavor: Bitter and slightly salty; leaves and stalks are edible, but stalks can be tough

Health: Vitamins A, C, E, and K; magnesium; manganese; potassium; iron

Romaine lettuce

Flavor: Crisp with a fresh, mild flavor

Health: Vitamins A, C, and K; folate; manganese

Broccoli Rabe

Flavor: Bitter

Health: Vitamins A and C; calcium; iron