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.
Roasted Salmon, Bok Choy and Brown Rice Bowls
Finally, get a healthy and filling dinner on the table in just 30 minutes with our Roasted Salmon, Bok Choy and Brown Rice Bowls. Top each serving with creamy coconut peanut sauce for an Asian-inspired flair.
See more: Recipe of the Month: Sautéed Collard Greens & Onions
