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
