Dark Leafy Vegetable Stew with Brown Rice

Three different dark greens go into this stew — kale, spinach, and collard greens — each with a slightly different texture, so the finished pot has more going on than a single-green version would.

Leafy greens are one of the plant-based iron sources people managing anemia are often pointed toward, and cooking three kinds together in one pot is an easy way to get a meaningful serving without much extra effort. The tomato broth keeps everything moist, and brown rice underneath makes the whole bowl more substantial.