You don't have to be a vegetarian to appreciate the benefits of leafy greens -- although vegetarians may be even more disposed to appreciating the versatility of spinach, lettuce, arugula, kale, bok choy, cabbage, collards, Swiss chard, mustard greens, and the rest of the family.
Says writer Paula Alvarado, "As I've become aware of their importance in the vegetarian diet, I'm loving green leaf vegetables and eating lots of them. Especially enjoying arugula+spinach+lettuce+cucumber salad."
The darker the color of your greens, the more nutrients and vitamins are packed into them: Expect to get a health punch of vitamins A, C, and K, folate, iron, calcium, fiber, and protein.
Not sure what to do with them? Try raw in salads, toss extras into soups and stews, sauté the leaves as a side dish, layer them in lasagna, puree them in sauces -- the possibilities are endless, and you won't even miss the meat.
Photo: LaurenC./Creative Commons