Spinach
This green puts the eye in Popeye: It delivers sight-saving vitamin A.
Before cooking, swirl leaves in cold water to dislodge dirt.
Rhubarb
This potassium source pairs well with pork.
Boil 2 chopped stalks in 1/2 cup water and 1/4 cup sugar until soft; serve on chops.
Beets
Betanine lends beets a red hue and may fight lung cancer.
For chips, coat slices in olive oil and salt; roast for an hour at 350.
Radishes
Large spring radishes are flavorful enough to stand alone as a low-calorie side.
Saute in olive oil with parsley and chives.
Peas
Give peas a chance!
Fresh ones are firmer than frozen, so they’re ideal for stir-fries.
Plus, fiber and protein make them filling.
Celeriac
Use this root veggie to get more comfort food for fewer calories.
Peel, dice and boil for 15 minutes; mash and fold into casseroles.
Asparagus
Six spears offer a third of your daily folate needs.
Coat with olive oil, sprinkle with salt and pepper and bake at 350 for 5 minutes.
Artichokes
This prickly pick has the most antioxidants of all veggies.
Trim tips; steam choke for 40 minutes; dip leaves in a yogurt-dill sauce.
