Greens stabilize blood sugar and are so full of vital, amazing nutrients, but most people don't eat nearly enough of them. so, a great way to load up on greens is to juice them or add them to a smoothie! I sneak them into my husband this way :-)

I took a trip to Asia for a month and visited Vietnam, China, and Thailand. I ate more leafy greens than ever before on that trip. Sure, I was an avid eater of the typical leafy veg before (spinach, lettuces, kale, collards) but that trip exposed me to so much more. I took a cooking class while there and got to see just how different Vietnamese coriander leaf differs from other parts of the world, and how Thai basil differs from that grown in China. I now continue my shopping at various farmers markets, but almost exclusively now in the Asian sections where available. My advice, find your own version of a trip like that, even in your own or neighboring cities and find the high population Asian sections and shop there or visit a local event to try the food that hasn't been Americanized, all with leafy greens galore and parts you might have typically thrown out in the past.

I make a fruit and vege, including dark greens, blender drink to have during work everyday. Add dark greens to stir fry, soup, any dish. Makes great flavor as well as the nutritional value.

I make a quart of veggie juice every day. My base is celery, carrot, ginger, cucumber and apple. I rotate the following greens daily.Spinach, different varieties of Kale, swiss chard, lettuce. cilantro and parsley. I make a quart of raw smoothy every day, also alternating the greens daily. I love pesto with gluten free pasta. Everything is raw except the pasta, to which I add raw black kale chopped finely. If, I make a blended cooked veggie soup, after all is blended, i blend in raw kale or spinach at the end. Let's see, what else? Avocado or raw hummus wrapped in a butter lettuce......hold the bread!Dried seaweed, If you consider that a leafy green is always a nice condiment to add to soups, eggs, rice or quinoa. My dog loves it too. Seaweed is one of the ingredients I add to her natural anti tick and flea program.

I usually blend up greens into a smoothie, which I take to work with me. My coworkers have nicknamed it my "green goop", and they're always curious what's in it. I use whatever fruits and vegetables I have in the fridge, but I always start with a base of leafy greens and green tea. It helps me use up leftover produce, gives me more energy (I work overnights), and it tastes amazing!

Hello All a good way to incorporate, is to find a new recipe or experiment which I like to do. I started with organic kale tossed with sesame oil, sesame seeds, clove of garlic sliced, and spiced it up with red pepper flakes if desired. Marinate in the refrigerator until the kale wilts. Also good after a few weeks, my version of American Kimchi.

I find the easiest way to incorporate dark least greens into my diet is in juices and/or smoothies. I get all the nutrients and can't even taste them.

The best and easiest way is through a smoothie. It takes just moments to make and you get all the benefits of added fruits and vegetables. I drink a quart of green smoothie daily. The recipe varies depending on what is in the fridge, but there is always a half pound of greens in it, a couple of other veggies, and some fruit. So easy. If it's not sweet enough, a little stevia does the trick.

I often put kale, collard greens, spinach and swiss chard into my scrambled egg whites in the morning. Tasty and healthy!

Udon soup! Tofu, gai lan, kale leaves, carrots, mushrooms, garlic, ginger, soy sauce, seasame oil, veg stock, mmmmmm! Laurel, Vancouver, B.C.

I cook lots of garlic in olive oil, toss in the wet greens, then cook them for a few minutes in vermouth (my substitute for cooking with white wine). I eat these cooked greens alone, with balsamic vinegar, and tossed into soups. They taste great with baked potatoes and Tuscan beans as well.

I chop them up and add to tacos, soups, pizzas, sandwiches, quiches, pasta dishes...they are really versatile and compliment almost any dish! I recently discovered broccoli greens which gave my salad a bold flavor boost.

I like to roll up large collard leaves and cut them into thin strips to build a "nest" on the plate or to put in soup as green "noodles."

I buy big bags of mixed greens and keep it in the freezer so when I make smoothies, I add a few handfuls to the blender. It is such an easy way to eat your greens

Green smoothies! I like fresh spinach for its mild flavor; can't really taste it with frozen berries blended into it. I also love kale chips from curly kale and fresh salad with black kale, dried cranberries or goji berries, crumbled feta or goat cheese, and a vinaigrette massaged into the leaves.