If you use the same leafy greens repeatedly, it's time to branch out and incorporate new greens into your healthy eating plan. The greens in this list are flavorful and can be used in various ways.

Bok Choy

Like many leafy greens, the Asian vegetable bok choy is part of the cruciferous family. It is packed with unique antioxidants known for their anti-cancer properties. Thinly slice bok choy and add it to your salads, or stir it into a healthy vegetable fried rice.

Beet greens

Compared to other leafy greens, beet greens are one of the best sources of potassium. They also contain vitamins A and K. Try adding beet greens as a filling for warm sandwiches instead of spinach or arugula.

Chard

Chard supplies magnesium and vitamins A and K. Chopped chard leaves are delicious when added to an omelet or sautéed with garlic and lemon for a quick side dish.

Turnip greens

Tender turnip greens are a source of calcium and vitamins A, C, and K. They cook quickly, so you can easily sauté them in garlic and olive oil for a healthy side dish or stir the sliced greens into a vegetable soup.

Mustard greens

Mustard greens are similar to turnip greens in nutrition, offering calcium and vitamins A, C, and K. These greens have a unique peppery taste that can add a new flavor to healthy dishes. Chop and sauté mustard greens with a milder green like kale to balance the flavor. Mustard greens are also delicious in Asian-inspired dishes like stir-fried minced pork or tofu with vegetables.

Lori Rice, M.S., is a nutritional scientist and author with a passion for healthy cooking, exercise physiology, and food photography.