Put More Green(s) In Your Spring


Shamrocks and cabbage may be the greens you used to for St. Patrick’s Day, but we’ve got a few new greens that are healthy, delicious to carry you past Spring and into year-long health.

Endive – At just 17 calories per head, endive is a petite, tasty little lettuce that’s perfect for hors d’oeuvres or as a healthy replacement for crackers or bread. It’s available all year, keeps up to two weeks in the refrigerator, and is high in fiber, folates, vitamins A and K, and beta-carotene.

Mustard greens – Similar to kale and collard greens, they leafy greens originated in India and be eaten raw, sautéed, steamed or boiled. Cook up a cup of greens with olive oil, garlic, and salt and pepper, and you’ll help lower your cholesterol, reduce your risk of cancer, and flush out toxins.

Fava beans – Slowly gaining popularity in the U.S., these tasty beans are a bit of work to shell, parboil and then shell again. The result is well worth the work as the beans make a delicious addition to soups, pastas, and salads. They’re also high in protein, fiber, and omega fatty acids.

Avocados — Rich, creamy and flavorful, avocados are delicious in so much more than just guacamole. High in omega 3 fatty acids, vitamins B5, K, phosphorus, magnesium and potassium, avocados are a healthy, tasty addition to salads, soups, smoothies, dressings, or by themselves.

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