You know you should be eating more vegetables, especially more greens. But how do you work them into your diet? First, get to know your greens. There’s more to life than lettuce and spinach. Swiss chard and kale offer delicious flavors and interesting color. Chinese cabbage and bok choi add tangy goodness to salads and stir-fries. Mustard and collard greens make it plain why soul food is so good for the soul. The produce section at your store and your local farmers’ market have an abundant variety of greens to grow your healthy diet.

Greens for breakfast?

You can start your day with greens! Sautee_ some fresh spinach or bok choi in the pan before you add your scrambled eggs. Add diced tomatoes, boiled potatoes, mushrooms and green pepper and you’ve got yourself a veggie-packed omelet.

Greens for lunch…

Pack a salad for lunch. It takes just a minute to tear up some lettuce and spinach; add mustard greens for a tangier flavor. Pick up some romaine, leaf lettuce or endive to keep it interesting. For added protein, include some chopped chicken breast or a sliced boiled egg and cheese. Spoil yourself a little-top your salad with antioxidant rich raspberries or strawberries and walnuts for Omega-3. Instead of additive and calorie-laden commercial dressing, spice up your salad with a spoon of olive oil mixed with rice vinegar.

Lettuce, Chinese cabbage and spinach can also be layered on sandwiches along with green or red pepper.

Greens for supper!

Spinach, chard or cabbage can be stirred into more than stir-fry. Add them to lasagna and other pasta dishes. Include them in soups and chili. Or, follow the healthy example of Korean cuisine-use a fine leaf of lettuce instead of a taco shell or tortilla. Wrap up a spicy meat and cheese mixture for a tasty, healthy alternative. On those occasions when creativity escapes you, steam some greens and serve them with a pat of wholesome butter, for old time’s sake!

Easy Vegetarian Curried Green Tacos

  • Two cloves garlic, peeled and minced
  • 1/4 C. chopped onion
  • 1/2 C. chopped green pepper
  • 1 lb. fresh spinach, kale or chard greens, washed, trimmed and chopped
  • 1/2 lb. soy (ground beef alternative) crumbles
  • 1 T. curry paste
  • Lettuce, chard, kale or Chinese cabbage leaves, washed and patted dry

Sautee garlic, onion and green pepper in olive oil until tender. Add greens and soy crumbles. Sautee_ until greens are tender. Stir in curry paste. Simmer over low heat five minutes. Spoon mixture into lettuce, chard, kale or Chinese cabbage leaves. Secure with a toothpick and serve.

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