Yes, sautéed spinach is fabulous. Kale chips are fun. A crisp Romaine salad is especially refreshing on a hot day. But the health benefits of leafy greens are numerous, and to eat more of them you’ll have to think outside the produce box and get creative with those nutrient-dense leafy greens. Check out these tips for a variety of greens, including bok choy, mustard greens, chard, kale, spinach and beet greens.
• Add chopped or sliced greens to spring and summer soups for the last 30 seconds of cooking.
• Drizzle warm balsamic vinaigrette over green leaves to wilt (warm the vinaigrette in the microwave).
• Fill steamed leaves with fresh mozzarella cheese and slices of fresh tomato or roasted red peppers and roll up; drizzle with olive oil before serving.