Laurel on Health Food

One of my goals this year was to include more leafy greens into my diet. I love salads and regularly eat lots of romaine lettuce and spinach, but the best greens (kale, swiss chard, turnip greens, etc.) only made it onto my plate if I was dining out and a restaurant offered them. For me, I love greens, but the hard part was figuring out an easy, no fuss way to cook them so they’re tasty but still healthy and nutrient-dense.

After scouring different recipe sites and Food Network shows for ideas, I tried out the following easy technique and I love it!!

Laurel’s Easy Greens
*Add 2-3 tbsp. olive oil to a saute pan on medium heat.
*Chop up 2 large (or 3 small) garlic cloves and add to the pan.
*Allow the garlic to cook/soften for about 1 min. (do not burn).
*Add 3-4 big handfuls of chopped up greens to the pan with 1/2 cup water or vegetable stock.
*Cover with a lid and cook for 3-4 min.
*Remove the lid, stir, and cook for 1 min. to allow some liquid to evaporate.
*Season with salt and pepper.

(Serves 2)

As you know, greens are one of the healthiest foods we can put in our bodies. They are oozing with cancer-fighting, age-defying, life-saving goodness. Here’s a few past posts I’ve written on greens and their amazing benefits:

More Leafy Greens For Ya

Increase K1, Reduce Inflammation

This entry was posted on Thursday, September 25th, 2008 at 7:40 am and is filed under Health, Recipe, Vegetables. You can follow any responses to this entry through the RSS 2.0 feed.

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