We eat a lot of steamed and cooked dark leafy greens and are always looking for and coming up with new ways to dress them up with different flavors. I love figs and a little crunch adds texture - so this recipe works great. You can never have too much garlic, ever!

If you aren’t familiar with dark green vegetables make this your first try and you’ll be amazed how much energy and nutrition these leafy plants pack! For more info on them, read Rob’s article about the Top 10 Foods.

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Popularity: 3%

I am posting this recipe for Super Green St. Patrick’s Day Soup a week early so you can get the needed ingredients and be ready on the 17th. Rob and I created this recipe from a combination of a few different ones and just made it up as we went along. We wanted it to be Super Green, super healthy, and super tasty. I think we have achieved our goal if you can judge that by how fast it disappeared from our fridge. I hope you enjoy this “green” recipe for St Patty’s.

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Popularity: 8%

Green leafy vegetables are of the highest nutritional value, and the thing that many of eat the least of in our diets. Most people think “salad” or spinach when you say leafy greens, but have you ever tried and of the following: kale, Swiss chard, collards, dandelion greens, bok choy, or mustard greens? They are not only nutritious in the highest sense of the word, they are very tasty and versatile foods. Some can be a bit bitter to eat raw, but try steaming them with a bit of lime juice and apple cider vinegar for a great, easy meal - or try this Red Swiss Chard recipe as a great side dish.

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Popularity: 6%