In selecting greens, look for crisp leaves with a bright green colour. If the leaves are yellowing, these are old, will have fewer nutrients, and may also have an unpleasant taste.
Spinach – Enjoy raw in salad, sauté, stir-fry, or chop finely and add to soups and smoothies or savoury bread pudding.
Collards – Blanch and use as a wrap for vegetables or stir-fry, add to soups and Stews.
Kale – Sauté, stir-fry, or chop finely and add to soups and stews. Enjoy in salads and smoothies.
Arugula – Enjoy raw in salad or stuff them into potatoes.
Swiss Chard – Add to appetisers or use them on tartines with whole grain bread and herbed cheese topping.