As fresh spring produce begins sprouting up in backyard gardens and returning to North Carolina farmers markets around the state, there’s no better time to get cooking with the abundance of delicious and nutritious veggies the season provides. Leafy greens are chief among them, with an impressive nutrition profile that makes them an essential part of a healthy diet.
But eating your greens doesn’t have to mean boring salads and bland vegetable sides on repeat. If you’re looking for a few creative ways to make your plate a little greener this spring, try these light and flavorful recipes featuring seasonal favorites like arugula, collards, kale and bok choy.
Wild Rice, Asparagus and Arugula Salad
Our quick and easy Wild Rice, Asparagus and Arugula Salad is perfect for a light spring meal. The hearty wild rice gives this recipe an extra protein boost, while the peppery arugula, fresh dill and roasted asparagus offer plenty of seasonal flavor.
