7.Dandelion Greens
Dandelions can invade a manicured lawn, but cooks love the greens for their peppery flavor. The leaves are also loaded with nutrients and have more calcium than you’d get from spinach. Wilted or sautéed, dandelions make a flavorful side dish. Oil, garlic, and other seasonings help balance the peppery bite.
Dandelion greens (1 cup): 147 milligrams calcium
8.Broccolini
This green vegetable tastes a little sweeter than its big brother broccoli. It has small florets and long, tender stalks that don’t need to be peeled. Roast or sauté the spears for robust flavor. Or steam them briefly, making sure not to lose the vivid green color. Quick cooking helps retain the vitamins.
