Many leafy green vegetables are excellent sources of vitamins A and C and contribute calcium, iron, fiber and other nutrients. The federal government’s National Cancer Institute reports that foods rich in vitamins A and C have been associated with the reduced risk of certain cancers.
Also called collards, they are a common staple in Soul Food cooking. With the taste of a cross between cabbage and kale, they provide an excellent source of vitamins B6 and C, as well as carotenes and fiber.
This powerful green has a mild, earthy flavor. Search for smaller leaves as the taste will be sweeter. Rich in beta-carotene, kale has been shown to assist in the fight against cataracts.
With a slight peppery, mustard-like flavor, this green is popular in Southern cuisine. Mustard greens are excellent for women as its nutrients provide a source of calcium supporting bone health.
Of Middle East origin, this green has a slightly bitter taste and is rich in vitamin K, folic acid and carotenoids.
Popular in Southern cuisine, with younger leaves having a slightly sweet flavor, becoming slightly bitter as they age. They are an excellent source of vitamins B6, E and folic acid.
Greens are best simply steamed or sautéed in a small amount of olive oil for three to four minutes. Season with a little lemon juice, salt and pepper.