Approximately no one will be shocked to learn that I can't get enough leafy green stuff in my life. In honor of St. Paddy's Day, I challenged my favorite green-iuses to invent new ways to try them. I'll be eating all these dishes from Ulli Stachl, the food stylist on my show; Jenn Louis, the author of The Book of Greens (out in April); my wife, Lisa, healthy cook extraordinaire and the author of The Oz Family Kitchen; Katie Morford, R.D.; and Frances Largeman-Roth, R.D.N., the author of Eating in Color.More
Milder than kale. A cup has up to 500 percent of your daily vitamin K needs.
Swiss Chard Recipe Ideas
Riff on hummus: Ulli purees raw chard, tahini, pinto beans, garlic, lemon juice, and cumin to make a dip.
Add to lentils: Stir stemmed, chopped chard into a pot of spiced lentils when they're nearly ready to serve. Cook until wilted.
Pile it high. This low-cal green comes with plenty of filling fiber. And don't forget about bok choy's stalks. Slice them nice and thin, then add to salads for snappy texture.
Bok Choy Recipe Ideas
Try it in stir-fries: Bok choy goes in when everything else is about done cooking, right before adding sauce.
Make a salad: Toss raw baby bok choy with orange segments, shredded chicken, cashews, and an Asian-inspired dressing.