Did you know that leafy greens are packed with nutrition and taste? Examples include kale, dandelion, turnip, collard, mustard, beet, and chard. These are often called “cooking greens.” Many greens can be eaten raw when they’re in their tender young stage. As they mature they grow tougher and have a stronger taste that cooking tames. What Nutrients are in Greens? The list is long. Here are the main ones:
Greens are great spring cleansers. So it’s the perfect time to buy and eat them! When grocery shopping this week, I saw a beautiful bunch of dandelion greens and bought them as an experiment. I had never cooked this kind of greens but assumed it would be similar to cooking other greens. I sauteed them with onions and portabella mushrooms and added a little salt. Very tasty. Here are a few additional preparation tips for greens:
Why not give greens a try? They pack a huge nutritional punch and are becoming more widely available. Ask the produce manager if they have greens from local farmers.
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Cheryl Miller is a wellness expert and life coach. She specializes in helping people take action to live a healthy, happy life . . . in this lifetime.
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