It's no surprise that consuming dark, leafy greens is good for your health! In fact, 1 cup of kale provides more than 100% of your daily need for vitamins A, C, and K and is a good source of folate, B vitamins, copper, manganese, and fiber—all for a mere 33 calories. Consumption of dark, leafy greens is also linked to the prevention of heart disease and some types of cancer.

The problem is that many people don't know how to prepare them or how to prepare them in a way that they enjoy. Especially with the heartier greens, such as kale, collard greens, and dandelion greens. Working these greens into recipes and dishes is usually the best option for most. Below are some ways to get these greens into your diet in a tasty, satisfying way!

Blend it Up in a Smoothie
What better way to eat your greens than to drink them! When blended with fruit, ice, and even some milk or yogurt, even the most rugged greens become smooth and tasty. Regular blenders can do a good job with greens such as spinach, parsley, cilantro, or watercress. Consider a high-powered blender for tougher greens, such as kale and collard greens.

Pack an Omelet Full
Spinach is an especially good option for adding to omelets. Other tasty options include arugula, beet greens, and parsley. The key is to choose greens that soften quickly, but ones that do not release too much liquid. 

Try it in Pasta Sauce
Heartier greens, such as collards and kale, can cook down and soften during the simmering period, providing an additional texture to sauces. Make sure to chop the greens into bite-size pieces for the best results!  Remember, you can make a pesto chock full of greens, such as basil and parsley—just go a bit easy on the olive oil, pine nuts, and cheese for a lower fat version.

Try it as a Chip
Baked kale chips are amazingly fast, easy, and healthy! Simply wash the kale and tear it into bite-sized pieces. Then add a pinch of salt and/or some spices and a dash of olive oil. Toss the kale to coat and then spread across a baking sheet. Bake at 350° F for 10−15 minutes until the kale is crispy and enjoy! 

Make Soup
Many classic soups and stews include dark, leafy greens, such as kale, mustard greens, and turnip greens. Similar to pasta sauces, soups and stews are cooked for a long time, so the greens can soften and provide a texture and taste to contrast the other ingredients. Greens go especially well in tomato-based stews or soups with beans. 

Warm it Up
Whether cooked with bacon or lentils, collard greens create the foundation of some classic side dishes. Try cooking kale or Swiss chard with some olive oil, fresh garlic, lemon zest, and a dash of Romano or Parmesan cheese for an Italian-style satisfying side! The sweet, savory, and spicy flavors of the pine nuts, raisins, and red pepper nicely complement the slightly bitter component of the greens.

Add it to Subs & Wraps
Crunchy greens that contain a good amount of water, such as Swiss chard, bok choy, escarole, or romaine lettuce, make fantastic “wraps” for a variety of fillings like roasted eggplant, tomatoes, onion, and garlic.

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