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Green, Leafy, Healthy Vegetables that People Forget to Buy

kaleBok Choy is also called Chinese cabbage.  It is usually sautéed in olive oil or added to soups and casseroles.  Bok Choy contains beta-carotene, calcium, fiber, potassium, vitamin A, vitamin B6, and vitamin C.  Bok choy helps prevent cancer, protects against cataracts and combats free radicals in the body.

Brussels Sprouts look like a tiny cabbage.  Like cabbage, they do have a strong smell and flavor, but they do taste great when sliced in half and sautéed in olive oil or steamed with butter, salt and pepper.  Brussels sprouts contain calcium, copper,  fiber, folate, iron, magnesium, manganese, omega-3 fatty acids, phosphorous, protein, potassium, riboflavin, thiamin, vitamin A, vitamin B6,  vitamin C, vitamin E, and vitamin K.  Brussels sprouts help prevent cancer, detox the body, improve the health of skin, improve the functioning of the colon and immune systems, protect against birth defects and rheumatoid arthritis.

Endive comes from the chicory plant and is its second growth.  It will be purple or a pale yellow and reminds one of lettuce.  It can be added to salads, sautéed or steamed and served as a side dish.  Endive contains, calcium, folate, iron, magnesium, potassium, selenium,  B vitamins, vitamin C and zinc.  Endive has compounds that detoxify the body, promotes regularity, boosts the immune system and reduces the risks of cataracts and protects the heart.

Collard Greens are most popular in the South.  But, collard greens are great when they are steamed or cooked in olive oil and garlic.  They are often served with rice or black-eyed peas.  Collard greens contain calcium, fiber, folate, iron, magnesium, niacin, omega-3 fatty acids, phosphorous, potassium, protein, vitamin A, vitamin B1, vitamin B2, vitamin B5, vitamin B6, vitamin C, vitamin E, and zinc.  Phytonutrients in collard greens help your body fight off cancer, detoxify, gives antioxidant protection, boosts the immune system and mental function, and reduces symptoms of menopause.

Kale is great as a side dish or added to a casserole, soup or cole slaw.  Kale contains calcium, copper, fiber, manganese, potassium, vitamin A, vitamin B6, and vitamin C.  The compounds in kale combat some cancers, reduces your risk of cataracts, helps your cells detoxify, improves lung health, boosts your immune system and keeps your brain sharper while you age.

Mustard greens are the green part of the mustard plant.  The seeds are what is used to make Dijon mustard.  The greens have a pepper flavor.  They taste great sautéed, but can be added to casseroles, pasta or stir fries to perk up a meal.  Mustard greens contain antioxidants, fiber, folate, manganese, vitamin A and vitamin C.  The antioxidants in mustard greens combat free radicals, sharpen the mind, reduce the symptoms of rheumatoid arthritis, and protect your heart and lungs.

Romaine lettuce is much more healthy than iceberg lettuce.  Romaine lettuce is used in salads and on sandwiches,  Romaine contains chromium, fiber, folate, iron, manganese, molybdenum, phosphorous, vitamin A, vitamin B1, vitamin B2 and vitamin C.  Romaine lettuce helps protect the heart by improving healthy cholesterol levels and blood pressure.

Turnip greens are often discarded when the turnip root is harvested.  But, that is a shame since the greens are healthy and taste great sautéed or steamed.  Turnip greens contain calcium, copper, fiber, folate, manganese, vitamin A, vitamin C, vitamin B6 and vitamin E.  They ease the symptoms of rheumatoid arthritis, improve the health of the colon and reduce the risks of colon cancer, combat atherosclerosis, improve mental function and promotes lung health.