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.
Chicken and Kale Stir-Fry
Chicken and Kale Stir-Fry made with bell peppers, snow peas and a quick homemade teriyaki sauce is an easy way to get the whole family eating their veggies. Serve it over brown or white rice for a complete meal.
