Sure, a salad filled with lettuce and veggies is great. But to transform a sad desk salad into a bountiful bowl brimming with big levels of flavor, texture, and nutrition, consider adding a unique leafy green to the mix.
That's right, once you start growing outside of the typical kale or arugula options, you can dig up an endless garden of leafy greens you can swap into your next meal. "I always have an assortment of leafy greens, including sweet and bitter greens," says registered dietitian and mbg Collective member Maya Feller, M.S., R.D., CDN.
From cabbages to carrots and even a few weeds, here are 16 leafy greens to try.
Watercress is a small but mighty leafy green that's a nutrient-dense powerhouse. Watercress is part of the Brassicaceae family of vegetables, which also includes kale, Brussels sprouts, and cabbage. It's low in calories but packs a vast array of nutrients such as:
- Omega-3s
- Vitamins K, C, B6
- Fiber
- Potassium
- Protein
- Calcium
- Magnesium
- Folate
- Beta-carotene (vitamin A)
It has small, round leaves and small, light stems; the entire plant is edible and has a light peppery flavor that gets lighter when cooked. It is commonly sold in sealed bags found in the salad aisle of most supermarkets. Watercress is great for salads (like this spring abundance bowl), pasta dishes, smoothies, sandwiches, or a side of sautéed greens.
Mustard greens, also known as brown mustard, vegetable mustard, Indian mustard, and Chinese mustard are the peppery leaves...
Read Full Story: https://www.mindbodygreen.com/articles/leafy-greens
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