5 Leafy Greens That Aren’t Kale – and How to Use Them

We love kale, but we think it's time we see other greens

Photo: Thomas Barwick / Getty Images

Heading out the door? Read this article on the new Outside+ app available now on iOS devices for members! Download the app.

Look, we love kale and spinach, but there’s only so much of them that a person can stuff into their diet. Luckily, there are tons of other leafy greens that are just as interesting and delicious to eat. And, just like kale et al, these veggies contain an alphabet of vitamins, minerals and tongue-twisting antioxidants nearly unmatched by any other food. Here are the health-hero greens you need more of in your life.

Five Leafy Greens to Eat More Often

1. Arugula

Also called rocket, arugula has a palate-awakening pungent, peppery flavor that many chefs enjoy. Packed with more nitrates than almost anything else at the grocery store, going all rabbit on the stuff can be good news for the way your muscles function. 

A recent study in the Journal of Nutrition discovered that higher intakes of dietary nitrate can improve muscular strength and endurance. When you consume nitrates, your body converts them into nitric oxide. That nitric oxide dilates, or opens up, your blood vessels – and that leads to better blood flow to important areas like your muscles. This same dilation effect can help lower blood pressure numbers for better heart health. Arugula also dishes out laudable amounts of beta-carotene and bone-benefiting vitamin K. 

How to sneak more in: Arugula is a great addition to pesto. You can also stir it into pasta dishes, add to grilled cheese, use as an exciting base for grain bowls, or toss by the handful over pizza after it’s pulled from the oven. 

2. Microgreens

Here’s proof that great things come in small packages. Microgreens, which are the underdeveloped leafy greens of vegetables like kale, arugula, and broccoli that are harvested a mere one to two weeks after planting, are a treasure trove of vital nutrients

An investigation led by scientists at the U.S. Department of Agriculture found that several varieties of microgreens, including cabbage and cilantro, contain denser levels of nutrients such as vitamin C and vitamin E than that found in mature plants. Why? During early development, vegetables need a full arsenal of vitamins, minerals and antioxidants to support their growth which makes downsized microgreens nutritional giants. 

How to sneak more in: Ranging in flavor from fiery to tangy, use microgreens to punch up your salads, soups, sandwiches and burgers as a fanciful garnish. 

3. Collards

Collard greens are a southern staple with large, leathery leaves and a fairly mild flavor that’s less bitter than kale. A one-cup serving offers more than twice the daily recommended total of vitamin K. In our bodies, there are several vitamin K dependent proteins that are involved in bone and heart health

Other nutritional highlights of collards include plenty of folate, vitamin C and beta-carotene. We can convert beta-carotene into vitamin A in our bodies, which helps bolster our immune system. And like other greens, collards are exceptionally low in calories – they’re just 12 calories per one-cup serving. You get a huge nutritional payoff for little caloric cost. To maintain all that healthy stuff, handle them lightly, giving them only a gentle steam or sauté.

How to sneak more in: Whole raw collard leaves can be used as a fresh-tasting, and more nutritious, alternative to tortillas for sandwich wraps and burritos. Blend a leaf into green smoothies, sauté a bunch with garlic and then toss with olive oil, use sliced leaves as a base for a riff on Caesar salad, or chop and add to soups and chili. 

4. Mustard Greens

Related to kale, cabbage and other cruciferous vegetables, peppery mustard greens are, as their moniker implies, the leaves of the plant which produces the mustard seeds used to make our favorite condiment.

They’re well-endowed with glucosinolate compounds. In our bodies, glucosinolates are converted to compounds that rev up detoxification enzymes that can offer some protection against certain diseases like cancer. The verdant leaves also supply huge amounts of vitamin K, beta-carotene, vitamin C and folate. A report in the journal Diabetes Care determined that greater folate intakes could help adults lower their risk of developing diabetes later in life. 

Is the bracing taste of raw mustard greens too much for your taste buds? Once cooked, this leafy green’s bite becomes more mellow.

How to sneak more in: Use these leafy greens in stir-frys or add them to soups, stews and frittatas. A handful of chopped raw leaves can add a “wow, what’s that?” flavor punch to salads.  

5. Dandelion

Whether you forage for them on your lawn or pick up a bunch of cultivated jagged leaves from the market, dandelion greens are a nutritional home run. On top of providing the three big leafy green nutrients – vitamin K, vitamin C and beta-carotene – dandelion leaves are a source of calcium. This makes them a valuable non-dairy source of this bone-strengthening mineral. And the compounds that make dandelion leaves come off as bitter to our taste buds also happen to be powerfully good-for-you antioxidants that most people don’t eat enough of because of our propensity to steer clear of bitter-tasting foods.

How to sneak more in: Toss dandelions into any salad or try blending the greens into a vinaigrette. They’re also great in pestos, almost any egg-based dish like frittatas, pasta salads and a pot of cooked beans. 


RELATED: The World Is Eating More Spinach Than Ever, New Data Shows

Get more of what you love from VT. Follow us on Instagram, Facebook, and Twitter and sign up for our email newsletters