Leafy green vegetables like lettuce, spinach, collard greens, and kale will be showing up at farmers’ markets this month. These vegetables have lots of fiber, vitamin A, vitamin C, and many other vitamins and minerals. There are a huge variety of greens, each with their own flavor. Avoid wilted or discolored leaves when shopping. How you use these greens depends on the type. Some are good for salads, some are best in soups, while others are good for sautéing. “Baby” greens, like baby spinach, are young and tender, making them better for salads. Ask your grocer or the farmer how to best prepare the greens they sell, and soon you’ll be enjoying the great taste and nutrition of greens!