It’s a well-known fact that leafy salad greens are good for you and your diet.  Greens offer a variety of vitamins and minerals, as well as anti-cancer phytochemicals. However, leafy greens don’t just have to be enjoyed as a salad. Although raw vegetables tend to save some nutrients, variety will help you include more vegetables in enjoyable meals. Many leafy greens are just as tasty cooked. For example spinach, cabbage, and romaine lettuce are delicious in stir-fries, soups and stews. Some strong flavored greens are more palatable cooked. These include chicory, kale, mustard and turnip greens.When preparing some tough leaves, you should remove the stalks. Then you can braise them for 15 to 20 minutes. If you want to sauté tougher leaves, it’s best if you steam them first. Softer greens can be added to dishes during the last few minutes of cooking, since they become tender quickly.Pre-washed bags of greens make it a convenient ingredient to add to dishes. Enjoy them in your meals, so you can obtain the wealth of nutrients leafy greens offer.  Ask your Diet Center Counselor for more recipe ideas.  Our Spinach Lasagne recipe is really awesome and is a great way to sneak more green into your weekly plan.