Cooking with Greens
Leafy greens are nutrient powerhouses. They are high in various vitamins and minerals including vitamin C, beta carotene, calcium, magnesium and iron. They are also low in calories and simple to prepare. Go beyond spinach and try one of the many types of greens to choose from including Swiss chard, kale, beet greens, turnip greens, mustard greens and collards.
1 bunch of greens **
2 tsp olive oil, coconut oil or butter/ghee (preferable from grass-fed cows)
¼ onion, thinly sliced
1 clove garlic
Water, as needed
Lemon wedges
Carefully wash greens to make sure no dirt remains. Chop of ¼ inch of the stems and discard. Cut away stem of greens (including slightly up the leaf, cutting away the stem from the center of the leaf) and chop into 1-inch segments. Heat oil or butter in a pan. Add onions and stems and sauté with lid on for approximately five minutes, until they are softened and translucent. Add leafy greens and cook about 3-5 minutes, until cooked through and soft but not mushy. Add water, if extra moisture needed. Squeeze lemon juice on top, if desired.
** Note: if cooking collard greens allow extra cooking time as they are thicker and tougher.
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