I incorporate leafy greens daily, especially in salads and soups! People think of salads as lettuce and veggies. But you can add a layer of flavor by chopping and adding different kinds of leafy greens into a salad too.
I grow my own collard greens much of the year, and add them to bean and vegetable soups. I also add bok choy (white and green parts) to tofu or chickpea and veggie stir fries, with a tahini or peanut thai sauce. My partner (who is not a fan of leafy greens) will eat them if I add the thai sauce lol.
Mustard greens are very spicy and go well in soups.
These are some of the leafy greens I enjoy: dandelion (surprisingly high in calcium), turnip greens, beet greens (also excellent in creamy beat soups), collard greens, bok choy, kale, romaine lettuce, and spinach.
In the end, only kindness matters. - Jewel
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