Experiment with some of these greens to give you some great nutritional beneftis:
Collard Greens: Very high in fiber. Eat them with ham or pork. Try raw with a favorite sharp cheese
Spinach: Antinflamatory and high in flavonioids. Can pair with almost anything
Boy Choy: High in Vitamin C and antioxidants. Put in almost any soup, salad or slaw
Mustard Greens: Very strong flavor. Add to meats or sauces in which you would use vinegar, mustard, or horseraddish
Beet Greens: High in Potassium. Good for salads, or pair with cheese, brussel sporuts, and beets.
Swiss Chard: High nutritional value like spinach and Kate. Use in pastas or smoothies
Arugula: High in fiber and potassium. Add to a salad, omlet, or mix with Parmesan cheese
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