One of my biggest problems when I became the Anderson County Farmer’s Market manager was the fact that I was not a big fan of vegetables. I am not saying I didn’t eat them, but they were more of a necessary evil than an exciting culinary experience. Furthermore, I had been known to mock vegetarians on occasion by reminding them that we meat eaters are higher on the food chain.

Now I realize the joke was on me. Not only will veggie-eaters probably live longer, with fewer health problems, but they also know the flavors and variety I was missing by denying myself fresh, properly prepared vegetables.

The best example of this would be my attitude toward dark green leafy vegetables. Nothing is less carnivore-like than eating leaves. I am one of those people who turned up his nose if a salad included anything darker than iceberg lettuce. Romaine lettuce or an occasional leaf of spinach might suffice in a pinch, but generally greenness was directly proportional to the unlikeliness of my consumption.

However, I have really made the effort to try things I did not like before, and discover ways to properly prepare them. Although I most dreaded going through that process with greens, I ended up being pleasantly surprised. Gone are the days of shuddering over canned spinach or dreading poorly prepared mustard, turnip or collard greens. With a little recipe experimentation, it’s easy to slip these vegetables into your diet.

Not only will you be amazed by the new flavors and textures they will bring to your table, you also will be doing your body a huge favor. Dark green leafy vegetables are good sources of nutrients for a healthy lifestyle. Calcium, fiber, iron and vitamins A, K and C are present in every delicious bite.

So whether you are making a salad, cooking soup, stir-frying, making a wrap, or steaming vegetables for a side dish, throw in some dark leafy greens. Your taste buds and the rest of your body will thank you for it.