How to Add More Greens to Your Meals Without Really Trying

Author: Lauren Thomann

Salads are nice, but eventually, they can start to feel repetitive. Fortunately, there are other clever ways to get your daily serving of greens, and the extra effort is sure to pay off: Leafy vegetables like spinach, kale, and arugula contain fiber, vitamins, antioxidants, and some even have small amounts of plant-based protein.

We asked registered dietitians for low-effort ways to work more greens into your routine, and why doing so is important from a health standpoint. From blending into smoothies to layering into pasta, here are simple ways to add more greens to your meals without trying too hard.

Make a cabbage slaw.

Yes, we know salads are often the first place people start when trying to eat more greens, and you don’t need to ditch them entirely. If you are looking to change it up, it helps to branch out and vary both the greens and the format. For starters, think beyond leafy bowls and try crunchy, make-ahead cabbage slaws instead.

“Cabbage is a great way to get greens into your diet because you can do it by the way of slaws,” says Ambrazia Sublett, RDN, a culinary medicine dietitian and founder of Blissful Nutrition 365. “With that, you’re getting vitamin C, antioxidants, and loads of fiber. Additionally, cabbage is very affordable, and it stays well in your refrigerator for a long time.”

The health benefits don’t stop there: Research suggests cabbage and other Brassica vegetables contain plant compounds (glucosinolates and polyphenols) that help reduce oxidative stress and promote overall immune health.¹

If slaw isn’t your thing, try finely shredding cabbage into a savory Japanese cabbage pancake for a more subtle way to add this green to your meals.

Add greens to soups.

The next easiest way to infuse greens into your meals is to add a handful of spinach to any soup right before serving. “It wilts quickly, adds basically no flavor, but brings a lot of additional nutrients,” says Ashley Kitchens, MPH, RD, a plant-based registered dietitian and founder of Plant Centered Nutrition. This works especially well in brothy soups, lentil-based stews, and even blended soups where the greens practically disappear.

Spinach is a powerhouse ingredient, but Sublett prefers kale. “Putting kale in your soups is a great source of insoluble fiber,” she says. “This kind of fiber is great for GI health and will keep you regular. Kale also contains lignin, which helps reduce the time it takes for food to digest. Add it to any of your favorite soups. It’s pretty versatile!”

Both dietitians pointed to research showing that regular consumption of dark leafy greens, such as spinach and kale, supports brain health. Eating about one serving each day, which naturally contains nutrients like lutein and folate, has been linked to slower cognitive decline as you age.²

Mix them into pasta.

If salads or soups aren’t appealing, folding greens into comfort foods you already enjoy is another easy way to increase your intake. “As a pasta meal, greens can be incorporated directly into the sauce rather than served on the side, making them almost unnoticeable in the final dish,” says Jennifer Pallian, BSC, RD, a registered dietitian, food scientist, and founder of Foodess Creative Inc. “One example is a creamy coconut-based pasta sauce made by wilting large amounts of kale and spinach with coconut milk, garlic, ginger, and other aromatics, then blending everything into a smooth sauce before tossing it with pasta.”

Eating something like pesto pasta more often boosts your vegetable intake without feeling restrictive, and that can pay off in the form of better long-term health. “Diets rich in vegetables are consistently associated with lower blood pressure and better overall health outcomes,” Pallian adds. “Incorporating greens into familiar meals, like pasta, is a practical and enjoyable way to increase intake and support long-term dietary quality.”³

Try a green smoothie.

If you want to mask the flavor almost completely, greens can be blended into a smoothie. “This might look like a spinach smoothie with kiwi, mint, avocado, apple, cucumber, and coconut water, or a simpler banana-kale version made with milk, banana, and kale,” says Pallian. “Pairing greens with naturally sweet or creamy ingredients helps soften the flavor and improve the texture.”

Even if the smoothie recipe doesn’t call for greens, just throw them in anyway. “When I’m making a fruit smoothie, I like to add a handful of spinach or kale, fresh or frozen,” says Kitchens. “You’ll never know it’s there, and those leafy greens are rich in nutrients that support heart health and reduce inflammation.”⁴

This simple habit can also make it easier to maintain a well-balanced diet. “Regular smoothie consumers tend to eat significantly more fruits and vegetables, and are more likely to meet recommended intake levels,” Pallian explains.⁵

Stir greens into sauces.

Blending greens into sauces is one of Kitchens’ favorite ways to add extra greens to a wide variety of dishes, from pizza to curry. “You can chop up spinach, kale, or arugula and stir it into your marinara sauce,” she says. “The greens wilt down and basically disappear into the sauce. So you get the benefits of greens without changing the flavor of your dish.”

Another option is to blend a handful of spinach or kale into a coconut-based sauce for a mango chicken curry. All you do is stir the greens into the simmering coconut milk sauce until wilted, then blend briefly with an immersion blender before adding the chicken and mango. The greens puree smoothly, adding more fiber that even picky eaters will enjoy.

© People Inc. Group. All rights reserved. Used with permission.