Festive parades, corned beef, cabbage, a night at the pub ... these may be the things you think of when you're celebrating St. Patrick's Day. Go ahead and have your fun, then incorporate a little green into your diet all year long ... and in a healthier way than green beer.

Fruits and vegetables in different color categories tend to have different nutrition profiles. Green fruits and vegetables are colored by chlorophyll. Cruciferous vegetables like kale, cabbage and broccoli have cancer-fighting indoles. Leafy greens and some green fruits contain eye-health-promoting lutein. Other greens are rich in folate, which helps prevent birth defects and some are good sources of calcium.

Try these four delicious ideas for some eating o' the green:

• Swiss chard is delicious when sautéed with a little minced garlic and olive oil.
• Mix broccoli raab (boiled or steamed until tender) with whole-wheat pasta, olive oil and sautéed onions and garlic.
• Add spinach, arugula or other dark leafy greens to an omelet.
• Peel and slice kohlrabi into wedges and arrange on a baking sheet. Drizzle with olive oil and sprinkle with salt. Roast in a 300-degree oven until tender. For extra flavor, squeeze a little fresh lemon or orange juice over the kohlrabi before serving.