These three greens

My refrigerator is not exactly a babysitter's dream, but it is always stocked with fresh fruit and vegetables to keep me on track to always have the majority of my diet remain "clean."  I always keep varieties of these featured greens to add last minute to pastas, omelettes or to simply toss in a salad. They are more versatile and easy to incorporate than you would think and can make a huge impact on your daily intake of vitamins and nutrients.   Here are three greens that I love and a few reasons why our bodies love them!

Rainbow chard- This relative of the beet family tastes a little milder than spinach, and comes with hearty, multi-colored stems that can be white, yellow, red, pink or purple.  I chop everything up, including the stems to add to dishes, or saute it alone with fresh garlic and ginger.  Chard has powerful cancer fighting agents and has antioxidant and inflammatory properties, too.  It is packed with vitamins C, E, and K and is great for bone health.  It also is a good source of calcium, potassium, iron and B6.

Bok choy- Bok choy, usually grown in China, Vietnam and The Phillipines, though low calorie, packs quite a punch.  Bok choy can help reduce your LDL, or "bad" cholesterol, and brings with it an excellent source of vitamins A and C, as well as B complex, which the body actually requires from an external source in order to replenish.

bok choy
bok choy

Kale- There is a reason why this green is so often utilized these days.  Kale has strong anti-inflammatory and anti-oxidant properties, and can also help lower LDL. It is also high in iron, vitamin C, K and calcium.  And this green is so versatile!  I add it to salads, pastas or juices almost daily.

Send me your recipes using any type of greens!  I am constantly looking for new ideas to mix things up in the kitchen.