When my husband and I go to family functions these days, we are usually asked "What can you eat?". We have gradually decided to become vegetarians and that slowly morphed into pretty much becoming vegans. The more research I do regarding the health benefit of leafy greens the more I stay away from meat. We have learned to recognize a variety of leafy greens and found great ways to prepare them. Just with EVOO and a little Himalayan Sea Salt is just perfect too. Who knew of the plethora of gorgeous greens out there! Most people just stick to lettuce and spinach. Allow me to share with you what I have come across:
Collard Greens- This mild staple of Southern Cuisine may be better at lowering artery clogging cholesterol than broccoli or spinach, research has shown.
Turnip Greens – When you cook turnips, I never have, don't throw out the tops. They have a strong flavor and cabbage like texture. We recently purchased beets and they have greens on top too. We cooked the tops because my father told me to! They were nice and mild. They are loaded with fiber and vitamin K.
Kale – This is an earthy, bitter green. It is nutrient dense. Just one cup of raw kale supplies a days worth of vitamins A and C and 6x the daily requirement of bone-boosting vitamin K.
Bok Choy – This is a mild, slightly sweet cousin of cabbage and is a super source of calcium. This veggie also has 25 kinds of cancer-fighting antioxidants called polyphenols, one study found.
Watercress – Packs a healthy punch of vision-protecting carotenoids and compounds that may inhibit the growth of breast cancer tumors.
Swiss Chard – Somewhat salty relative of the beet, it is a top source of Vitamins A and C. One cup of cooked swisschard delivers more then 20% of your daily quota for iron.
Escarole – It looks like romaine, but escarole's firm texture, paler color and slightly bittersweet taste sets it apart. 8 Calories per uncooked cup, this nutrition super star supplies fiber and heart-healthy folate along with vitamins A, C, and K.
