Older kids may prefer eating it raw with a fat-free dip. A cream of broccoli soup, or any green soup, is also a kid pleasing way to serve greens. Although some of the vitamin C may be destroyed in the cooking process, the beta-carotene will still be strong, as will lots of the other important nutrients and cancer fighting chemicals. Cabbage, like broccoli, is also a cruciferous vegetable and also contains some cancer-fighting compounds. Savoy is probably the most nutritious member of the cabbage family.
Collard greens are a great source of beta-carotene.
The outer leaves usually are more nutritious than the inner leaves. Especially for children, choose greens that are small and young and have smooth, firm leaves. Try cooking them in a small amount of broth until just tender enough to eat. A scrambled egg made with a little added mild shredded cheese and chopped, cooked collard greens would make a yummy lunch dish for a toddler. Other healthy greens to include are Swiss chard, kale, and brussel sprouts.