The Kale Craze Is Dead, Eat These Leafy Greens Instead

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If kale’s not your thing, don’t worry—you’re not alone. Most of us are ready to say goodbye to kale's center stage moment. Thankfully, the world of leafy greens is vast and varied. From the peppery punch of arugula to the robust bitterness of collard greens, there are a slew of options to try instead. These greens will add a splash of color and a burst of nutrients to any meal, but can also be great stand-ins for a recipe calling for kale.

Kale in a bowl.Photo byPhoto credit: YayImages.

Swiss Chard

Swiss chard boasts vibrant leaves that bring color and a mild bitterness to dishes. It’s not only a feast for the eyes but also a treasure trove of vitamins A, C, and K. Sauteéd with a dash of garlic, it’s a perfect addition to any meal.

Collard Greens

Collard greens are robust and resilient in texture. Typically simmered slowly with flavors like smoked turkey or bacon, these greens infuse meals with a traditional Southern touch and pack vitamins K, A, and folate.

Mustard Greens

Sharp and peppery, mustard greens offer a spicy kick that will awaken your palate. They are wonderful both raw or wilted in dishes and come loaded with fiber, vitamins C, and K, making them a hearty addition to any diet.

Spinach

Spinach is a soft, versatile green with a more subtle flavor profile than kale. Perfect for raw salads or a gentle wilt in pastas and soups, it’s loaded with iron, magnesium, and vitamins A and C.

Watercress.Photo byPhoto credit: Shutterstock.

Arugula

This zesty green adds a peppery splash to salads and pizzas. Not only does it provide a flavor kick, but it’s also a great source of calcium, potassium, and vitamins C and K, all while supporting bone health.

Turnip Greens

Slightly more bitter than other greens, turnip greens are rich in calcium, vitamin A and antioxidants. They’re traditionally cooked down with a piece of pork for a soul-satisfying dish that comfort food lovers embrace.

Watercress

As one of the oldest leafy greens consumed by humans, watercress is a peppery plant that’s great for a light salad. It’s particularly noted for its health benefits, including its high antioxidant levels, anti-cancer support, promotion of heart health and protection against osteoporosis.

Purple tatsoi salad.Photo byGina Matsoukas/Running to the Kitchen

Bok Choy

Also known as Chinese cabbage, bok choy has crisp, sweet leaves that are often used in stir-fries and sautés. This green is a calcium powerhouse, which also packs high amounts of vitamins A and C.

Romaine Lettuce

Crisp and refreshing, romaine lettuce is more than just a salad base. High in vitamins A, K, and folate, its crunchy texture and mild flavor make it perfect for wraps and grilling, especially for a smoky, charred edge.

Tatsoi

A cousin to bok choy, tatsoi features small, spoon-shaped leaves that are soft and subtle in flavor. It can be enjoyed raw in salads or gently cooked like baby spinach. Tatsoi is rich in vitamins C, A, and calcium, promoting strong bones and immunity.

This article originally appeared on Running to the Kitchen.