Glorious Greens – Why Should You Eat Them Daily?
I LOVE greens. I grew up in the South eating leafy greens like turnip greens, collard greens and cabbage. But I’ve found that many people avoid eating them. They often assume that they won’t enjoy them and even more often they don’t know why greens are so good for the body.
Greens are one of the healthiest foods you can eat. They are essential for promoting a healthy body and immune system. They are very alkaline in your body, so they help to neutralize some of the acidity caused by toxins in our environment. This helps tame some of the chronic inflammation that can lead to illness and disease. They are packed with healthy fiber and amazing phytonutrients like calcium, folate, magnesium, iron, potassium, and Vitamin K. They contain chlorophyll which helps filter toxins in your blood. Here are some of the benefits of eating greens:
- Improved bone health
- Strengthened immune system
- Increased energy
- Promotion of heart, liver and kidney health
- Increased cancer prevention
- Blood purificiation
Glorious Greens – What Foods Are Included?
Below are the most common leafy greens:
- Collard greens
- Bok choy
- Swiss chard
- Mustard greens
- Beet greens
- Broccoli rabe
- Dandelion greens
Glorious Greens – How Can I Prepare Them?
There are so many wonderful ways to eat your greens. Here are some of my favorites:
- Salads or slaws
- Sauteed greens (you can sautee them in water)
- Stir frys
- Steamed greens
- Soups and stews
Glorious Greens – Recipe
Here is one of my favorite recipes that is easy and meat-free:
Southern Collard Greens
- 2 Tablespoons olive oil (or 2-3 Tablespoons water if you want oil-free)
- 1/2 onion, diced
- 2 cloves garlic, chopped or minced
- 1 pound collard greens, stemmed and roughly chopped
- 3 cups vegetable broth
- 1 teaspoon red pepper flakes
- Salt & pepper to taste
Heat oil or water in a pan. Add onion and garlic and saute until translucent. Add collard greens and saute for another 1-2 minutes. Add vegetable both, red pepper flakes, salt and pepper. Bring to a low boil, cover, reduce heat and simmer until greens are tender, about 35-45 minutes.
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