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Get to Know Your Greens

If you think escarole refers to Jay-Z's SUV, it's time for a veg-ucation. Get to know seven produce powerhouses that deserve a spot in your crisper.
Bok Choy Bok Choy

Choose thick, firm stalks and bright leaves. Bok choy is also called Chinese cabbage or pak choi.

This mild, slightly sweet cousin of cabbage is a super source of calcium because it's low in oxalate, a compound in many greens that blocks absorption of the mineral. The veggie also has 25 kinds of cancer-fighting antioxidants called polyphenols, one study found.

Fresh ideas: Small, tender baby bok choy is great in stir-fries or tossed with oil, salt, and black pepper and roasted at 400 degrees for five minutes. If you're cooking the regular-size kind, make a side dish by chopping the stalks and sautéing them in oil with garlic, ginger, and reduced-sodium soy sauce for three to four minutes. "Then add the greens a few minutes before serving, so that the stalks are tender and the leaves are just wilted," Moon suggests.