Kale, seen by many as “the ultimate superfood,” doesn’t have a monopoly on health. Chard, mustard, collards—all the leafy greens—have a nutrition profile that makes the other vegetables green with envy. And the darker and leafier, the better it is for you.
What makes them so great? Leafy greens are a powerhouse of minerals and vitamins such as A, C and especially K. They rank high in fiber, folate and phytonutrients. Eat them to boost your immune system, improve blood and eye health and help digestion.
You can add them raw to salads, though cooking them helps reduce their distinctive bitter taste. And it’s that taste—which pairs so well with garlic and red pepper flakes—that inspires chefs to forage for greens in their gardens but makes children hide under the table in dread. Eat greens as a side dish, or throw a bunch into your favorite minestrone or bean soup.
Read more: 4 Great Ways to Use Your Superfoods
Emily Wise Miller is the Web Editor for Live Happy magazine.