Greens for Natural Health
Last night I went into the garden and cut some chard – some green chard and some Swiss chard. I came inside and put a little EVOO (thank you, Rachel Ray!) in a pan, and put the chard in and covered it. I stirred it every once in a while – just for two minutes. I put it on a plate, salted it and ate it! Pure heaven on a plate.
Popeye was right! Eat your greens and be healthy. Leafy greens are packed with nutrients, especially vitamin C, calcium, folate, lutein and beta carotene. One cup of cooked spinach or Swiss chard will provide us naturally beautiful women with about a third of the USDA daily recommendation of iron (and naturally healthy men take note – that cup of chard will give you guys half the recommendation).
Eat Your Greens
Here’s a list of leafy greens that are available right now: Dandelion, arugula, kale, collard, mustard, spinach, watercress, Swiss chard, green chard, bok choy, broccoli rabe, sorrel, purslane, chicory, and all the lettuces – Romaine, Bibb, butter, Boston, mesclun, iceberg (just kidding!). Whether you put them in a salad, or saute them like I did last night – you’re in for a treat!
Great roundup! We love spinach in my house and arugula. Kale, I love, but my wife… we’re working on it.
Check out the recipe I just gave. Plus kale is great in omelets or pasta sauce or cut up in a salad!
Hey Carole! This post motivated me to share my recent passion for KALE-in soups, chopped salad, or just by itself sauteed like you did. While we were in Thailand and Vietnam we enjoyed having fresh leafy greens placed next to our soups to be added and enjoyed -so I started to have some always ready to go!
Also, G is for…
Grayce
Hi there, G for Grayce!
Kale is fabulous. It’s really easy to grow also.
Here’s a great and easy recipe:
Ingredients:
1 pound kale, chopped
Mediterranean Dressing:
1 TBS lemon juice
1 medium clove garlic, pressed or chopped
3 TBS extra virgin olive oil
salt and black pepper to taste
Chop garlic and let it sit for 5 minutes
Fill bottom of steamer with 2 inches of water and bring to boil.
While water is coming to a boil, slice kale leaves into 1/2-inch slices, and cut again crosswise. Cut stems into 1/4-inch slices. Let kale sit for at least 5 minutes to bring out it health-promoting properties.
When water comes to a boil, add kale (and onion if desired)to the steamer basket and cover. Steam for 5 minutes.
Transfer to a bowl and toss with Mediterranean Dressing ingredients. .For the best flavor, toss with dressing while kale is still hot.
Yummy!
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