I have been trying to incorporate more dark leafy green vegetables into our meals lately, not only for health reasons, but for the taste too. Spinach and Swiss chard are standards for me, but lately I've been playing around a lot with the kale family and cavolo nero, a type of dark leafed, loose cabbage. Kale is a bit tough, so I like to blanch it before stir frying it, adding to soups, and so on.