If you’re wondering if you incorporate enough vegetables into your diet, the answer is probably no. The truth is, you can really never have enough veggies…so today’s post will be dedicated to hearty and healthy greens – part 2! This week’s ingredient highlights are quite fun, if you will, in that the vegetables that are featured are interesting and almost unusual, both in texture and taste.

Not only does frisee sound fancy, but it is also a great source of folic acid, manganese and vitamins A, C and K. Frisee is a salad green in the chicory family, along with Belgian endive, radicchio and escarole. Its slightly nutty taste is a great touch to any dish!

Like frisee, swiss chard is packed with vitamins A, C and K as well as potassium and iron. Regular consumption has been found to prevent osteoporosis, iron-deficiency anemia and cardiovascular diseases so be sure to include it in your salads.

My ultimate favorite green leafy vegetable is arugula. As in other greens, arugula is very low in calories and high in minerals, especially copper and iron. Not only is arugula favored in salads, but it is also commonly used as a garnish and taste enhancer.

If you’re feeling extra adventurous, blend your favorite veggies into a juice! 🙂