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.
Creamy White Bean and Collard Greens Soup
North Carolina-grown collard greens are the star of our Creamy White Bean and Collard Soup. Combined with Great Northern beans, fresh garlic, basil and a touch of cream, this cozy dish will warm up any cool spring day.
See more: Great Greens at Ayden Collard Festival
