Yes, we're all about leafy greens over here at HuffPost Healthy Living. We might have a favorite[1] , but we really believe that any time you add these nutrient-dense, calorie-light veggies to a meal, you've done yourself a favor.


Even though we traditionally eat greens in the afternoon or evening, there's no reason you can't incorporate the good stuff into a morning meal. Here are some of our favorite ways to sneak kale, collards, chard, spinach, arugula or really any leaf your heart desires into a delicious and surprising breakfast:


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Green Smoothies

Especially if a big breakfast isn't your thing, a smoothie[2] can be a good way to get nutrition without having to tuck into something super heavy. Newbie to the blending thing? Try one of MindBodyGreen's beginner green smoothies[3] for something both accessible and nutritious.


Fritattas

Is there an easier way to sneak in some greens than with a savory, filling and delicious frittata?[4] We think not.


Veggie Pancakes

Sure you've heard of latkes -- the potato and onion pancakes that are often served with salmon, roe and crème fraîche. But what if you subbed in lower-carb zucchini, pepper and carrots? Learn how with this recipe for Korean pajun [5] .


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Green Eggs And "Ham"

Have leftover sautéed greens? Heat them up and top with a couple of poached eggs. You can serve with a piece of lean ham, turkey bacon, tempeh bacon -- or even add polenta[6] , per this The Kitchn recipe.


Cold. Pizza.

We love us some cold pizza for breakfast. And even though it isn't always the healthiest option, if you're going to splurge, it can be a good place to start. Just try to find multigrain crust, go easy on the cheese and you can certainly add a healthy dose of vitamins A, C and D with a handful of arugula, mâche, kale or any other favorite green.


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Savory Porridge

Oatmeal doesn't need to be full of berries, maple syrup or brown sugar (although there's nothing wrong with that!) -- it can also be the base of a savory dish. In fact, in many Asian cultures, porridge is a savory dish[7] (Chinese congee, Japanese okayu or Korean juk, for example). That means wilted greens and other veggies can easily find a place atop the porridge, alongside eggs, veggies or even fish.


Quiche

Duh. This French-originated quintessential brunch food is an easy place to stir in some spinach, kale or whatever else you're craving! Add some ancient grains as well, with this quinoa and kale quiche recipe[8] from HuffPost partner Food52.


eat more greens

Muffins

An easy way to sneak some greens into a traditional breakfast without making anyone the wiser? Try pureeing them[9] and adding to muffin batter, nutritionist Elisa Zied, MS, RDN, CDN, suggested to HuffPost Healthy Living earlier this year.


Tell us in the comments -- how do you add greens to your breakfast?



Also on HuffPost:




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  • Kale


    <strong>Why We Love It:</strong> "The 'It Girl' of the vegetable world," says Elizabeth M. Ward, R.D., kale is also our pick for the <a href="http://www.huffingtonpost.com/2012/10/12/best-worst-salad-greens-health_n_1962626.html#slide=1637671" target="_blank">healthiest salad green</a>, thanks to its hefty dose of calcium and vitamin A. Kale is also a good source of iron and fiber, and rich in vitamin K, which benefits the bones and is important for natural blood clotting, says Ward, author of MyPlate for Moms, How to Feed Yourself & Your Family Better. <strong>How To Enjoy:</strong> It's virtually tasteless in fruit smoothies, says Ward, if you're not a big fan of kale but want its nutritional benefits. <a href="http://www.huffingtonpost.com/2013/01/03/kale-chips-recipe-baked_n_2398474.html?ir=Healthy%20Living" target="_blank">Kale chips</a> are a fun option, and it's simple to add frozen kale to soups, stews or even omelets, she says.




  • Green Tea


    <strong>Why We Love It:</strong> While tea of any variety is a superpowered sip, <a href="http://www.huffingtonpost.com/2012/10/20/green-tea-benefits-health_n_1988290.html" target="_blank">green tea is the least processed</a> of the bunch, and therefore most rich in antioxidants. It's been linked to protection against diabetes, obesity and heart problems. In 2012, two small studies shed light on green tea's impact on cancer, suggesting it might <a href="http://www.huffingtonpost.com/2012/10/20/green-tea-benefits-health_n_1988290.html" target="_blank">prevent or at least slow the growth of prostate and breast cancers</a>. <strong>How To Enjoy:</strong> "Certainly drinking it hot is the obvious way," says Ward, "but you can also make smoothies out of it with fruit and it's very good as iced tea as well."




  • Green Peppers


    <strong>Why We Love Them:</strong> The red ones get a whole lot of love for their sky-high vitamin C content, but turns out the green variety aren't far behind, with nearly <a href="http://ndb.nal.usda.gov/ndb/foods/show/3054?fg=&man=&lfacet=&format=&count=&max=25&offset=&sort=&qlookup=pepper" target="_blank">120 milligrams in a cup of raw peppers</a> -- <a href="http://www.huffingtonpost.com/2012/04/27/vitamin-c-foods_n_1457397.html#slide=911076" target="_blank">more than an orange</a>! They are also a <a href="http://nutritiondata.self.com/facts/vegetables-and-vegetable-products/2536/2" target="_blank">very good source of fiber, vitamin A and potassium</a>, among other nutrients. Not to mention, they're chock full of water, Ward says. <strong>How To Enjoy:</strong> Try them raw as a replacement for your favorite crunchy snack, like pretzels, crackers or chips, and dip in hummus, salsa or eat with cheese, says Ward.




  • Brussels Sprouts


    <strong>Why We Love Them:</strong> Think you can't stand these cruciferous veggies? They're worth adding to your diet, for a boost of <a href="http://nutritiondata.self.com/facts/vegetables-and-vegetable-products/2363/2" target="_blank">omega-3 fatty acids, vitamins A, B6 and C and fiber</a>. Brussels have been linked to <a href="http://www.huffingtonpost.com/2012/06/29/healthy-food-healthiest-list_n_1636409.html#slide=1162135" target="_blank">protecting against heart disease and a recurrence of cancer</a>, as well as <a href="http://www.huffingtonpost.com/2013/03/05/leafy-greens-healthy-gut-cruciferous-vegetables-digestive-immune-system_n_2807158.html" target="_blank">maintaining a healthy digestive system</a>. <strong>How To Enjoy:</strong> The fresher the brussels, the milder the flavor, says Ward. Try them thinly sliced in a slaw, roast them with olive oil or simply steam them, if you're a <em>big</em> fan of the taste, she says.




  • Edamame


    <strong>Why We Love Them:</strong> Soybeans are rich in <a href="http://nutritiondata.self.com/facts/vegetables-and-vegetable-products/9873/2" target="_blank">vitamin K, fiber, iron</a> and, perhaps surprisingly, protein. "Even though it's a plant, it's what we call a perfect protein," says Ward, meaning edamame contains all of the essential amino acids. Plus, natural sources of soy have <a href="http://www.huffingtonpost.com/2012/06/29/healthy-food-healthiest-list_n_1636409.html#slide=1161435" target="_blank">protective benefits</a>. <strong>How To Enjoy:</strong> Buying them frozen means you can always microwave a few to eat out of the pod whenever a snack craving strikes, says Ward. She swears by a side dish of sauteed edamame, garlic, olive oil and golden california raisins. They're also tasty tossed into salads or soups.




  • Kiwi


    <strong>Why We Love It:</strong> Kiwi also has <a href="http://www.huffingtonpost.com/2012/04/27/vitamin-c-foods_n_1457397.html#slide=911277" target="_blank">more vitamin C than an orange</a> -- and is also rich in antioxidants <a href="http://www.macular.org/nutrition/index.html" target="_blank">lutein and zeaxanthin</a>, known to protect your peepers, says Ward. A 2011 study found that eating three kiwis a day (a lot, admittedly) could <a href="http://www.huffingtonpost.com/2011/11/16/kiwis-blood-pressure-apples_n_1097364.html" target="_blank">naturally lower blood pressure</a>. <strong>How To Enjoy:</strong> Try cutting one in half and scooping the fruit out with a spoon, suggests Ward. They're also great in smoothies.




  • Basil


    <strong>Why We Love It:</strong> Fiber, vitamins A, C, K and B6, as well as <a href="http://nutritiondata.self.com/facts/spices-and-herbs/213/2" target="_blank">calcium, zinc, iron</a> -- not bad for a simple herb. Basil also seems to have <a href="http://www.health.com/health/gallery/0,,20500778_3,00.html" target="_blank">anti-anxiety powers</a>, helping lower the stress hormone cortisol, Health.com reported, and can even help beat acne. <strong>How To Enjoy:</strong> "Fresh herbs and spices add a lot of flavor to your dishes, and you're not getting calories or sodium," says Ward. Of course, basil is particularly <a href="http://www.huffingtonpost.com/2012/05/18/basil-recipes_n_1524556.html?ir=Healthy%20Living" target="_blank">tasty with tomatoes</a>, but also works well in salads, chicken dishes or meat sauces, she says. Try pureeing it with onion, olive oil and pine nuts for a homemade pesto, then freeze the mixture in ice cube trays for perfect portions to thaw later, she says.




  • Thyme


    <strong>Why We Love It:</strong> A sprinkle of thyme goes a long way: One teaspoon packs 7 percent of your daily recommended intake of <a href="http://nutritiondata.self.com/facts/spices-and-herbs/211/2" target="_blank">iron, plus vitamins A, C, E and K</a>. There's some research to suggest it may also <a href="http://www.ncbi.nlm.nih.gov/pubmed/10703468" target="_blank">help protect memory</a> and fight bad oral bacteria, says Ward. <strong>How To Enjoy:</strong> Thyme pairs especially well with fish and eggs, says Ward, since it's more "delicate" than other spices.




  • Green Beans


    <strong>Why We Love Them:</strong> A very good source of <a href="http://nutritiondata.self.com/facts/vegetables-and-vegetable-products/2341/2" target="_blank">fiber and folate</a>, green beans are also rich in vitamins A, K and C -- just 10 beans provide 15 percent of your daily recommended intake of the latter. "It's no kale," says Ward, "but [green beans] have lower levels of a wider range of minerals and vitamins." <strong>How To Enjoy:</strong> Roasting with olive oil is a simple enough strategy, but steaming works too, she says. They're also tasty raw (or cooked) and chopped in salads.




  • Olives


    <strong>Why We Love Them:</strong> Just like olive <em>oil</em>, olives contain <a href="http://www.huffingtonpost.com/2012/08/30/healthy-food-healthiest-list_n_1840547.html#slide=1446604" target="_blank">heart-healthy monounsaturated fats</a> and can help protect the body against arthritis, diabetes and possibly cancer. The green ones are simply <a href="http://www.marksdailyapple.com/olives-difference-green-black/#axzz2NRiCkqBs" target="_blank">picked before ripening completely</a> (the black ones are fully ripe). <strong>How To Enjoy:</strong> "Olive are great to snack on," says Ward, just don't overdo it, since sodium can be high. An olive tapenade makes for a great appetizer or sandwich spread, she says, and green olives can also be used in stews or meat dishes.




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