Fruits and veggies of all colors are awesome. But if we’re talking about going green in our eating habits, we have to acknowledge the obvious pun in the room.
Edible green plants run the gamut from fruits to vegetables to herbs. Green plants are rich in vitamins and minerals. Darker leafy greens are rich in beta carotene, and some also contain folate, potassium and fiber.
But that doesn’t mean you’re stuck with eating cold lettuce to get your greens in. There are many options for cooking your greens. Try
- roasting Brussels sprouts tossed in a little olive oil
- baking kale leaves into crisp chips
- adding spinach to your favorite soup, stew or casserole
- sautéing bok choy and fresh minced ginger and garlic with a drizzle of sesame oil or
- grilling halved romaine lettuce heads with lemon and fresh herbs.
If you took our gardening article to heart, two leafy green vegetables grow particularly well here in the South: kale and collards. Collards can tolerate heat, but plant kale in the late summer in warmer parts of the region. A quick internet search will help you learn everything you need to know to grow these hearty cabbage relatives.
Don’t forget!
Canned and frozen fruits and vegetables are always an option when fresh isn’t available. Look for products
- with low or no sodium and
- without added sauces, sugar or syrups.
