An Ode to Leafy Greens: Why We Love them
As kids, a lot of us didn’t like leafy greens. Spinach was one of the side dishes most often to end up wrapped in a napkin because we just wanted to avoid eating it. If our parents had put kale on our plates, we probably would have rebelled. There is a long list of things that fall into the leafy green category including cabbage, bok choi, arugula, endive, and many more. The thing is, most of us never branch out and try new types of greens. Whether a holdover from childhood fears or a general disinterest, leafy greens are largely underappreciated. We want to celebrate these amazing, underrated vegetables because, though we once scorned them, now we just can’t get enough.
The main draw of leafy greens is their nutritional value. These salad greens tend to be loaded with potassium and iron. They also contain great amounts of Vitamin A and Vitamin C. Greens are also extremely low in calories, making them awesome meal fillers. A diet containing a high amount of leafy greens has been linked to lowered risk of type-2 diabetes and improved blood pressure. Replacing some of the less-nutritious foods in your diet with greens is bound to improve your health and wellness.
They're Actually Really Good...
On top of the nutrition, though, is the fact that greens are actually delicious. With so many types to choose from, there is a wide range of flavors to be experienced. Arugula, for example, has a surprisingly peppery flavor that makes it a great topping for pizza (after it comes out of the oven, of course, among other things. Chard, on the other hand, tastes a bit like beet greens and has a sweet flavor to the stem. Greens can be eaten in salads, of course, but some of them (like kale and collard greens) are amazing braised or can even be turned into crispy garlic-laden chips. Some are even mild enough to blend up in a fruit smoothie and you’ll never even know they’re there. Seriously, how amazing is that? Leafy greens truly are the unsung hero of the veggie world.