Chard
Chard may be a relative of beets, but it’s grown for its leaves rather than its roots. It is an excellent source of potassium, which helps reduce blood pressure and water retention, and works well for regulating fluid balance and nerve signals. In some studies, subjects were found to have a 21% lower risk of stroke with every 1.64 grams of potassium they ate. Chard leaves can be chopped for salads, added to omelets, tossed in a smoothie, cooked in a stir fry or soup, and whole leaves can even be used as a wrap, taco-style, or added to sandwiches.
Broccoli
Broccoli is a famously healthy vegetable. The National Cancer Institute has reported on studies conducted to determine if broccoli may help prevent cancer. Broccoli belongs to the cruciferous vegetable family, which release indoles and other biologically active compounds when they are broken down in the body. Some research has shown that these can inhibit the development of cancer in certain organs. Broccoli is particularly delicious grilled with olive oil and topped with garlic.