Add nutrients, flavor to your meals with leafy greens
There's been a lot of talk about making cities, buildings and cars more "green." But how about making your diet greener by enjoying a heaping helping of leafy green vegetables such as arugula, romaine lettuce, mesclun mix (or "spring mix"), spinach, kale, collard, turnip and mustard greens, watrecress, chard, broccoli rabe and Chinese broccoli?
With so many options, it's easy to make leafy greens a more prominent part of your plate.
Packing a nutritious punch
"Green, leafy vegetables are a must-have since they give you a bigger 'bang for your buck': They are nutrient-dense but not energy-dense (higher in calories), so you get all the benefits of vitamins, minerals and fiber without all the calories," says Jennifer Ventrelle, MS, RD, a dietitian and lifestyle program director for the Rush University Prevention Center.
How nutritious are they? For starters, they're high in antioxidants such as vitamin A and vitamin C, and rich in vitamin K, potassium and iron. They also serve as a great source of fiber.
"These nutrients provide many benefits, such as boosting the immune system during those cold winter months and keeping the heart healthy," Ventrelle says. "They may even work toward cancer prevention."
An added bonus: The natural fiber in leafy greens can help you feel satisfied longer because the nutrients remain in the stomach longer with the fiber. That satisfied feeling can also lead to decreased overall caloric consumption and, potentially, weight loss.
The more veggies, the better
Ideally, vegetables should make up the majority of your plate. A good rule of thumb is for half of the plate to be vegetables, with the other half left for equal parts protein and healthy carbohydrates.
You should devote a quarter of the plate to green leafy vegetables, such as spinach or a simple salad, and another quarter to other vegetables, such as grilled peppers, asparagus, peas, green beans or squash. It's a good idea to start your meal by eating vegetables so you'll have less of an appetite for rich, sugary foods.
But be careful how you prepare those veggies, Ventrelle warns. "One thing to be aware of when boiling vegetables is that the vitamins can leach out into the water," she says. "So whenever possible, eat vegetables raw or lightly steamed rather than cooking them immersed in water."
Other advice for healthier preparations:
- If you do sauté vegetables, choose olive oil and try not to use much more than a tablespoon
- rather than drowning vegetables in butter or heavy sauces, cut back on the fat and make them delicious by dressing them with dried or fresh herbs, spices, balsamic vinegar or a squeeze of fresh lemon juice
- and try grating the rind of a citrus fruit, such as lime or orange, into your recipe for some extra zest.
It's easy to go green every day
Here are some ideas for incorporating leafy greens into your daily menu:
- For an appetizer everyone will love, stuff button mushroom caps with sautéed spinach and top with a light sprinkling of Parmesan cheese.
- Start off dinner with a fresh romaine or mesclun salad tossed with fresh, crisp veggies like carrots, bell peppers, radishes and cucumbers. For a change of pace, try pairing peppery arugula with sweet figs or cherry tomatoes.
- Instead of serving heavy, cream-based soups, whip up a refreshing watercress soup. It will add both color — a vibrant green — and nutrients to your meal.
- Make stuffing, rice and pasta dishes greener by adding kale, broccoli rabe or mustard greens.
- Serve up a side of spinach, kale or collard greens. Sauté the greens in canola or sunflower oil and add light seasoning (pepper, garlic, red pepper flakes, lemon, etc.).
- Fresh spinach and chard also make great salads, if you're looking for an alternative to lettuce. These flavorful, vitamin-rich greens pair well with a myriad of nuts, fruits and other veggies. Just be sure to keep the dressing light.
- Add finely chopped broccoli rabe or spinach to Arborio rice to create a hearty risotto the whole family will love.
New life for leftovers
Leafy greens are also great for jazzing up your leftovers. Try topping your sandwiches with a handful of fresh spinach or arugula, mix your favorite greens into a casserole, or use broccoli rabe or Chinese broccoli to create a flavorful stir-fry. The possibilities — and recipes — are endless.
"If you aren't already eating a lot of leafy green vegetables, it's never too late to start," says Ventrelle. "You may be so surprised by how satisfied you feel; you won't have as much room to over-indulge on those not-so-great-for-you rich, sugary foods."