1. Beet – Leaves from root vegetables take on some of the veg’s flavor with an earthy, peppery touch ideal for a sauté or pesto. Beet greens in particular are a great source of magnesium and fiber.
2. Watercress – Don’t mistake these delicate leaves for a frilly garnish. Watercress, often grown hydroponically, is actually one of the world’s most nutritious plants. It can easily replace spinach in any salad or soup.
3. Dandelion – With lots of phytonutrients and vitamin K, dandelion greens are begging to be thrown in the juicer or blender. Their bitterness stands up well to creamy textures, like avocado, and sweet elements, like dates or raspberries.
4. Mustard – As the leaves from the mustard plant, these greens pack a tangy bite. Let them serve as a spicy salad base, or work them in to a stir fry to add some vitamin A, iron, and calcium to your diet.