There’s a reason this dark leafy green has such a good reputation: It’s a nutritional powerhouse. Kale contains 45 different kinds of flavonoids, which have anti-inflammatory and antioxidant properties that may clear the cobwebs out of your brain, says Katz. “Plus, it has lots of vitamin K, which boosts memory,” he adds. The moment you bring it home from the grocery store, clean it and rip the leaves off the tough-to-eat stem so that it’s ready to go. Katz recommends sautéing it up and adding it to a frittata, or using it in a salad instead of romaine. “It’s super hardy, so feel free to add your dressing to the salad in the morning — it won’t wilt,” she says. Blending kale into your smoothie is also a great way to add a boost of antioxidants to breakfast, plus it makes the green more palatable for picky eaters.