Heart-healthy leafy greens are available in abundance at farmers markets and in CSA farm shares this year, but they can be challenging to prepare in ways that appeal to picky toddlers week after week. Here are some tips to help you incorporate them into meals in new ways.

Leafy greens are nutrient-rich, loaded with vitamins K, A and C, as well as protein and iron. The most common varieties are spinach, cabbage, chard, kale and collard greens. Kale in particular contains phytonutrients that may help prevent cancer. While I enjoy greens simply sauteed in garlic and olive oil, getting kids to eat them can be particularly challenging. My toddler son has consistently rejected salads and just about any other leaf. So I'm constantly trying to mix them into dishes that he may be willing to try. These are a few tricks that have proved successful.

• Dumpling Soup with Greens: Cut kale or cabbage into thin ribbons, add to simmering chicken or vegetable broth with a few other chopped vegetables (onions, carrots, peppers) and add frozen dumplings for a quick and easy summer soup. You can also add rice noodles.

• Pasta with Greens: When cooking pasta, add greens to the pasta water. Tougher greens like kale and collard greens generally need a longer cooking time (5-7 minutes), while chard or spinach should be added for just the last 2-3 minutes. While pasta cooks, saute garlic, sliced or crumbled sausage and smashed cherry tomatoes in olive oil. Drain pasta and greens and toss it all together.

• Stuffed Peppers with Beef and Greens: Finely chop a cup of greens and cook into ground beef or turkey meat with garlic, onion and your favorite seasonings. I like smoked paprika and cumin, but you can also try parsley, oregano and/or basil for a more Italian flavor. Cut bell peppers in half and remove seeds. Fill with the meat mixture and top with a good melting cheese; pepper Jack, mozzarella or smoked cheddars work great. Bake at 375 degrees for 15 minutes, then broil for 2-3 minutes more until cheese is bubbly and golden.

Part of the fun of belonging to a community-supported agriculture (CSA) farm share is the discovery of mystery items in the bag each week. Whole Foods provides a great leafy green directory to help you identify your greens, plus tips for storing and cooking them. It's important to use your greens within the first couple of days as they will wilt in the fridge. You can rinse them and wrap them in damp paper towels, then place them in an open plastic bag to help keep them fresh.

C. Levine frequents her local farmers markets in the Chespeake Bay foodshed and cooks up fresh, local foods for the whole family at FoodieTots.com.