There are many easy ways one can add more greens to his daily diet.

Iran Press/America: Some of these ways are as follows, according to

Bok Choy Salad

Bok choy, a mild Chinese cabbage, gives this salad a crunchy texture. Combine chopped baby bok choy, green onions, toasted sliced almonds, and drained mandarin oranges. For the dressing, whisk together olive oil, sugar, and low-sodium soy sauce. Bok choy has the disease-fighting powers of cabbage and is packed with vitamins and minerals.


Beets, Greens, and Black Licorice

Want to serve leafy greens like a top chef?  Try a salad of sliced beets and beet greens. Tame the bite of the greens with shavings of black licorice.  It adds a kick and a false sense of sweetness, like using cinnamon or vanilla. At his newest restaurant, The Spence, he adds a little horseradish as a final touch.


Salmon Steamed in Collards

Collards have big, wide leaves with a cabbage-like flavor. Blanch them briefly in boiling water, then plunge them into ice water. Once soft, fold the leaf over uncooked salmon like a wrap. Steam the fish in the collard leaf until the salmon is tender.

Tip: Aim for 2 to 3 cups of veggies daily. Cooked greens like cabbage count as one cup of veggies. For salad greens, two cups are equal to one cup of vegetables.


Classic Italian Sautéed Spinach

For a classic Italian take on leafy greens. Garlic with red pepper is a good option. Add chopped spinach or kale and finish with a squeeze of lemon juice.

Tip: Try bits of kale stems or broccoli rabe in pasta sauce. Chef Blais says the greens add punch and a peppery depth to the sauce.

Charred Broccoli Rabe

This leafy cousin of broccoli with small buds is popular in Italian and Asian cooking. Char it briefly on a grill or under a broiler to retain the flavor. Sprinkle the cooked broccoli rabe with a few drops of Asian fish sauce, anchovy oil, or oyster sauce. They add a savory taste called umami.

Dressed-up Coleslaw

You won't find mayo in Clegg's sweet and savory coleslaw recipe. And you may forget you're eating cabbage, thanks to the fruit, nuts, and seeds. Slice red and green cabbage thinly. Add sliced red bell pepper, dried apricots, corn, green onions, slivered almonds, and sesame seeds. Drizzle on a dressing made of balsamic vinegar, honey, olive oil, and garlic. 

Kale Caesar Salad

This twist on Caesar salad uses the frilly edges of fresh kale, flavored with Asian fish sauce, Thai chilies, garlic, parmesan cheese, and lemon juice.


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