Let's face it, cooking greens have an image problem. Most people shy away because they think they're bitter or mushy, but that's only because they haven't tasted them cooked right. It's worth giving these nutrient-packed vegetables a second chance: They have calcium and vitamin K (for bones), iron (for energy), beta-carotene and B vitamins (for heart health), and lutein (for eyesight). In the winter, when it's slim pickings in the produce aisle, I eat dark leafy greens nearly everyday, and I've come up with a few ways to make them as delicious as they are nutritious.
Add kale of Swiss chard and a little cheese to pasta dishes for a hit of calcium.