Eat green with these healthy vegetables

At this time of year, leafy green vegetables are a perfect addition to any meal. Our minds are attuned to the arrival of spring (green grass) and to the opportunity to get outdoors for exercise (green flower stems and other elements in nature).

Yet the green color of many vegetables isn’t the only reason to get excited about putting them on your plate. In fact, on the list of powerhouse vegetables and fruits created by the Centers for Disease Control and Prevention, green veggies are identified as among the most nutrient dense.

That means these side dishes are saturated with health benefits. The question is how you’ll choose just one to accompany your next meal.

Let’s explore a few great options. Turnip greens are tender, meaning they require less cooking than some greens, and they contain vitamins A, C and K. They go great with ham hocks, as Southern Living describes here.

In a similar fashion, mustard greens are another quality selection. They’re a bit spicier than their turnip companions, a fact that can be countered with vinegar or lemon juice.

For those prefer their greens crisp rather than cooked, consider adding leaf, romaine or iceberg lettuce to your next salad.

Green vegetables will keep you in a springtime frame of mind, and they’ll add a little spring to your step as your body enjoys their wholesome goodness. Happy eating!