Eat Your Greens
The family of greens includes tender lettuce, asparagus, green beans, and spinach, as well as hearty varieties like kale, collards, chard and arugula—more robust, sometimes even called “spicy.” Each has unique textures and flavors, but all are loaded with nutrients.
You can find most greens throughout the year, but right now at farmers’ markets you’ll see many hearty varieties because they thrive in cool temps. Sometimes you’ll even be lucky enough to find beets, kohlrabi, or turnips with their leaves attached, so put those greens into action, too: Sauté them in garlic and olive oil, toss into salads, or make pesto!
These recipes highlight just a few greens, including iron-rich chard paired with tomatoes, providing a warm bed in which to poach eggs; a simple, nourishing soup with vitamin A- and C-packed escarole; and salad made with beta-carotene-filled spinach, fiber-drenched beet greens, and warm potatoes in lemon dressing.
So, when you’re at the market, try summoning up the words of your mother or grandmother to “Eat your greens!”