Leafy Green New Year’s Resolution

Idea for a New Year’s Resolution: Try New Greens

Are you looking for a healthy New Year’s resolution for 2014?

Here’s an idea: try incorporating more green leafy vegetables into your diet.

Whenever you go to the grocery store or farmers’ market, buy a green leafy vegetable that you haven’t tried before or one that you don’t use on a regular basis. There are so many to try, depending on the season: collards, kale (many kinds), rainbow chard, turnip greens, swiss chard, mustard greens, spinach, cabbage, broccoli rabe, dandelion greens, arugula, etc.

Then use it in a new recipe or incorporate it into a familiar dish.  In the spring and summer, grow some leafy greens in your garden, or even in a pot. Hopefully, by the end of the year, you will have incorporated a number of these healthy vegetables into your food repertoire.

To make things even easier, we have put a link to a fantastic website that has many healthy recipes on our “Resources” page, which you can reach by clicking here.

One of our favorite recipes, Tuscan Kale Salad, uses lacinato (dinosaur) kale.  It’s delicious!  It’s from Dr. Weil’s website.



4-6 cups kale, loosely packed, sliced leaves of Italian black (Lacinato, “dinosaur,” cavolo nero) midribs removed

juice of 1 lemon

3-4 tablespoons extra-virgin olive oil

2 cloves garlic, mashed

salt & pepper, to taste

hot red pepper flakes, to taste

2/3 cup grated Pecorino Toscano cheese (Rosselino variety if you can find it) or other flavorful grating cheese such as Asiago or Parmesan

1/2 cup freshly made bread crumbs from lightly toasted bread


  1. Whisk together lemon juice, olive oil, garlic, salt, pepper, and a generous pinch (or more to taste) of hot red pepper flakes.

  1. Pour over kale in serving bowl and toss well.

  1. Add 2/3 of the cheese and toss again.

  1. Let kale sit for at least 5 minutes. Add bread crumbs, toss again, and top with remaining cheese.

This link will take you to Dr. Weil’s webpage for this recipe, where he has more information.