Tips For Buying Greens On A Budget

Written By Judy Doherty, MPS, PCII

Yes, greens can be a cost-effective option for those on a budget, and they offer numerous health benefits. Here are some reasons why greens are budget-friendly:

Cost-Effective Aspects of Greens

  1. High Nutrient Density:

    • Greens provide a lot of nutrients relative to their cost, making them a highly efficient choice for meeting dietary needs.

  1. Versatility:

    • Greens can be used in various dishes such as salads, soups, smoothies, stir-fries, and side dishes. This versatility helps stretch your grocery budget as you can use them in multiple meals.

  1. Long Shelf Life:

    • Many greens, especially those that are heartier like kale and collard greens, have a longer shelf life compared to other vegetables, reducing waste and saving money over time.

  1. Easy to Grow:

    • Greens are relatively easy to grow at home, even in small spaces or containers. Growing your own greens can significantly cut down on grocery costs.

  1. Frequent Sales and Discounts:

    • Greens are often on sale or available at a discount at grocers or farmers' markets, especially when they are in season. Buying in bulk or during peak seasons can save money.

Tips for Buying Greens on a Budget

  1. Buy in Season:

    • Greens are cheaper and fresher when they are in season. Plan your meals around seasonal produce to take advantage of lower prices.

  1. Purchase Frozen Greens:

    • Frozen greens are often less expensive than fresh ones

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Judy Doherty, MPS, PCII

Judy’s passion for cooking began with helping her grandmother make raisin oatmeal for breakfast. From there, she earned her first food service job at 15, was accepted to the world-famous Culinary Institute of America at 18 (where she graduated second in her class), and went on to the Fachschule Richemont in Switzerland, where she focused on pastry arts and baking. After a decade in food service for Hyatt Hotels, Judy launched Food and Health Communications to focus on flavor and health. She graduated with Summa Cum Laude distinction from Johnson and Wales University with a BS in Culinary Arts, holds a master’s degree in Food Business from the Culinary Institute of America, two art certificates from UC Berkeley Extension, and runs a food photography & motion studio where her love is creating fun recipes and content.

Judy received The Culinary Institute of America’s Pro Chef II certification, the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year. Her enthusiasm for eating nutritiously and deliciously leads her to constantly innovate and use the latest nutritional science and Dietary Guidelines to guide her creativity, from putting new twists on fajitas to adapting Italian brownies to include ingredients like toasted nuts and cooked honey. Judy’s publishing company, Food and Health Communications, is dedicated to her vision that everyone can make food that tastes as good as it is for you.

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