Adding more leafy greens to your diet can help prevent cancer, heart disease, diabetes, and more. Check out these fresh ideas and try your favorite today!

Baked Kale Chips  baked-kale-chips

Prep: 10 minutes   
Cook: 10 minutes
Ready In: 20 minutes

1 bunch kale
1 Tbsp olive oil
1 tsp seasoned salt

1.    Preheat an oven to 350 F. Line a non-insulated cookie sheet with parchment paper.
2.    With a knife or kitchen shears carefully remove the leaves from the thick steams and tear into bite size pieces. Wash and thoroughly dry kale with a salad spinner. Drizzle kale with olive oil and sprinkle with seasoning salt.
3.    Bake until the edges brown but are not burnt, 10 to 15 minutes.

Instead of baking kale chips in the oven use an air fryer. Fry until the edges are brown but are not burnt, 10 to 15 minutes.


Effortless Spinach Salad

Prep time: 5 minutes
Yield: 4 servings

8oz fresh spinach
½ cup feta OR goat cheese, crumbled
¼ small red onion, thinkly sliced
½ cup dried cranberries
2 Tbsp toasted slice almonds, optional

½ cup bottled balsamic vinaigrette salad dressing
2 Tbsp orange juice
1 tsp orange zest, optional

1.    Wash and clean spinach. Tear into bite size pieces and place in a serving bowl. Add half of the feta OR goat cheese and onion, toss to combine.
2.    Combine dressing ingredients in a small mixing bowl. Pour over salad and toss to coat. Sprinkle with remaining cheese. Top with dried cranberries and almonds. Serve immediately.

Grapefruit Smoothie

Prep: 10 minutes
Ready In: 10 minutes

3 grapefruit, peeled and sectioned
1 cup cold water
3 oz fresh spinach
6 ice cubes
1 (1/2 inch) piece peeled fresh ginger
1 tsp flax seeds

1.    Blend grapefruit, water, spinach, ice cubes, ginger and flax seeds in a blender until smooth.


Kickin' Collard Greens

Prep: 10 minutes
Cook: 1 hour
Ready in: 1 hour 10 minutes

1 Tbsp olive oil
3 slices of bacon
1 large onion, chopped
2 cloves garlic, minced
1 tsp salt
1 tsp pepper
3 cups chicken broth
1 pinch red pepper flakes
1 pound fresh collard greens, cut into 2-inch pieces

1.    Heat oil in a large pot over medium-high heat. Add bacon and cook until crisp. Remove bacon from pan, crumble and return to pan. Add onion and cook until tender, about 5 minutes. Add garlic and cook until just fragrant. Add collard greens and fry until they start to wilt.
2.    Pour in chicken broth and season with salt, pepper and red pepper flakes. Reduce heat to low, cover and simmer for 45 minutes or until greens are tender.

Sauteed Swiss Chard with Parmesan Cheese

Prep: 15 minutes
Cook: 10 minutes
Ready In: 25 minutes

2 Tbsp butter
2 Tbsp olive oil
1 Tbsp minced garlic
½ small red onion, diced
1 bunch Swiss chard, steams and center ribs cut out and chopped together, leaves coarsely chopped separately
½ cup dry white wine
1 Tbsp fresh lemon juice, or to taste
2 Tbsp freshly grated Parmesan cheese
Salt to taste (optional)

1.    Melt butter and olive oil together in a large skillet over medium-high heat. Stir in the garlic and onion and cook for 30 seconds until fragrant. Add the chard stems and the white wine. Simmer until the stems begin to soften about 5 minutes. Stir in the chard leaves and cook until wilted. Finally stir in lemon juice and Parmesan cheese, season to taste with salt if needed.


Yields: 4 servings

2-2½ pounds potatoes
1 cup cabbage, cooked
1 small onion chopped OR scallions
Salt and pepper to taste

1.    Boil the potatoes; skin, drain and mash. Chop up the cooked cabbage and mix in with the mashed potatoes.
2.    Chop the onion and sauté in butter until soft. Mix into the potatoes and cabbage. Add salt and pepper to taste
3.    Serve hot with butter.

The Perfect Pot of Green Tea

2-3 tsp loose-leaf Green Tea

1.    Fill a tea kettle with water and bring to a boil over the stove.
2.    Pour some of the boiled water into a teapot and then pour it out. Add the loose-leaf green tea to the warmed teapot. 
3.    Allow the tea to steep for 3 minutes before removing the loose-leaf green tea.

Serve over ice for iced green tea.