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Most greens are a rich source of iron, calcium, magnesium and vitamin K.
Did you know?
Some studies suggest that eating 2-3 servings of green leafy vegetables per week may lower your risk of stomach, breast and skin cancer!
Characteristics
  • Greens is a category of leafy green, nutrient dense vegetables. It includes collards, chard, turnip, kale, mustard greens, swiss chard and more.
  • Leafy greens come in a variety of tastes and textures. Some are sweet and tender, while others are bitter and tough.
  • Choose crisp, deeply colored greens.
  • Different greens contain different nutrients. Most greens contain:
    • Vitamin K to help with the formation of bones, tissues and hormones.
    • Vitamin A to keep eyes and skin healthy and to protect the body against infections.
Prepare

Rinse greens before eating or cooking with them. To prepare, use a sharp knife to slice along the stem. Remove the leaf and chop or tear as desired.

Try greens:

  • Sautéed with olive oil, garlic and salt
  • Stirred into soups or scrambled eggs
  • Raw as part of a salad or sandwich
Store
  • Keep greens whole until use. Remove discolored leaves before storage. Sturdy greens like kale, collard and swiss chard will last longer than tender greens like spinach.
  • To keep greens fresher for longer, rinse leaves and drain well. Loosely wrap in paper towels and place in a container or plastic bag.
How to slice greens
How to slice greens
How to chop greens
How to chop greens

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