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Arugula, chard and kale have a lot in common. They’re all considered “superfoods” that deliver superior nutrition and health benefits. They’re versatile vegetables with slightly bitter, earthy flavors that offset a wide variety of other ingredients.
Make Your Bed with Greens
When weed partners with arugula, chard and other greens
Arugula, chard and kale have a lot in common. They’re all considered “superfoods” that deliver superior nutrition and health benefits. They’re versatile vegetables with slightly bitter, earthy flavors that offset a wide variety of other ingredients.
Raw or cooked, they work as a bed for proteins or can easily stand on their own. Packed with vitamins, minerals, fiber and antioxidants, these nutritionally dense greens can be made even more powerful with the healthy addition of cannabis, arguably the world’s most underrated superfood.
Arugula
Also known as rocket, this aromatic plant’s forward flavor and distinctive peppery essence can enhance a wide variety of foods, from simple salads to cheesy pizza and even cocktails. Rich in lutein and Vitamin A, calcium and potassium, arugula weighs in at just four calories per cup.
Kale
Kale packs antioxidants, vitamins, minerals, beta carotene and protein into its deep-green leaves. Its earthy, somewhat bitter flavor and sturdy texture allow it to hold its own against rich or strongly flavored ingredients and longer cooking times.
Chard
Especially rich in magnesium and iron, chard varieties are characterized by the colors of their stems, which can be white, yellow, or red. They can be used interchangeably in recipes.
By Cheri Sicard
Photography by Eva Kolenko