Artichokes
Artichokes are rich in magnesium, crucial for blood pressure regulation and bone health. They are versatile in the kitchen and can be steamed, grilled, or used in soups and dips.
Brussels Sprouts
High in fiber and vitamin C, Brussels sprouts support immune health and reduce inflammation. They can be steamed, roasted, or grilled to complement any meal.
Kale
A powerhouse of vitamins and antioxidants, kale boosts overall health. Cooked kale offers more fiber, making it great for soups or smoothies.
Sweet Potato
Packed with fiber and vitamin A, sweet potatoes support immune and eye health. Eating them with the skin provides additional potassium, beneficial for blood pressure and muscle function.
Collard Greens
Similar to kale in nutrition, collard greens offer calcium, iron, and vitamins A, C, and K. Blanch for wraps or add to meat dishes for moisture.
Beets
Rich in antioxidants, beets help fight inflammation and cancer. They can be steamed, boiled, roasted, or purchased pre-cooked for convenience.
Beet Greens
Resembling kale and collard greens in flavor and nutrition, beet greens are excellent when sautéed or braised, making them tender and flavorful.
Turnip Greens
Nutrient-dense like other dark leafy greens, turnip greens can be sautéed or roasted. Use them to create a unique and tasty Turnip Green Pesto.
Mustard Greens
Common in Asian cuisines, mustard greens are high in vitamins K and C, supporting blood clotting and collagen formation. Add them to stir-fries for a peppery kick.