Green Powerhouse: Cauliflower Leaves
Tired of the same old greens on your plate? Try the leaves from cauliflower, broccoli, Brussels sprouts, beets, turnips and radishes in soups, salads and stir fries — they're edible! Doing so helps diversify your menu options and reduce food waste.
Cauliflower belongs to the Brassicaceae or cruciferous family, and their leaves are a good source of dietary fiber, iron, essential fatty acids, potassium, calcium, beta-carotenes, folic acid and antioxidants. While you may not always think to use cauliflower leaves in your recipes, they are full of health benefits and taste great! Choose leaves that are green, bright and tender and remove the main stems. You can eat them raw or cooked, and they can be added to many side dishes and entrees. It’s always a good idea to add dark green leaves to your diet, as this has been linked to reduced inflammation, less oxidative cell damage, improved heart and bone health and reduced risk of some cancers. Go for the green and try these leafy recipes.
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Leaves and Cheese Hand Pies
Collard Wraps
Cheezy Kale Chips
Greens, Grains and Squash Bowl
Kale and Sweet Potato Empanadas
Sesame Citrus Marinated Kale Salad
Eat Your Collard Greens
Versatile and nutritious, collards can be a fun alternative to tortillas for burritos and wraps.
The Power of Carrots
These root vegetables are well-known for helping with eyesight, but don’t underestimate their additional benefits!...
