4. Broccoli
As one of the best green vegetables out there, with stalks and florets that are fun to crunch on, this cruciferous green is also a great source of vitamins A and C, folate and potassium. Add broccoli to any pasta dish during the last three minutes of cooking so both are ready at the same time. It’s also perfect in stir-fries and with yogurt dips.
5. Turnip Greens
Be sure to buy these silky greens with their tops on for double the nutrition. They are traditionally served with pork but also work well with sautéed garlic and chickpeas or mixed into quiches or lasagnas. Turnip greens are chock full of vitamins A, C, and K, beta-carotene, calcium and folate.
