Known for their A-to-zinc spectrum of vitamins and minerals, leafy vegetables like spinach and collards have long been rated among the healthiest foods on the planet. But those old stand-bys—and their suddenly stylish cousin kale—are hardly the only greens that should be in your diet. Shake things up with these four supernutritious choices.
Mild, tender cabbage with dark green tops and thick, pale stalks
Bok choy belongs to the cruciferous vegetable (or cabbage) family, a group known for its anticancer properties (which may be due, in part, to a high concentration of the antioxidant kaempferol).
Make It a Meal
The plant's stalks hold up well in soups, like this one from Susie Middleton, author of The Fresh & Green Table: Season 4 cups low-sodium chicken broth with 1 Tbsp. chopped fresh garlic, 1 Tbsp. chopped fresh ginger, and 1/2 tsp. hot sauce and simmer. Stir in 4 cups chopped bok choy and 1 cup sautéed shiitake mushrooms and cook for 5 minutes. Add 6 ounces egg noodles, 3 Tbsp. cilantro, a dash of sesame oil, and a squeeze of lime. Serves 4.