How often do you eat leafy green vegetables? Once a week? Once a month? Or are you thinking, “Um…what are those?”
Dark leafy green vegetables are one of the most important foods to eat. But when you look at the typical American diet…they are sadly missing in action. Leafy greens are veggies such as spinach, turnip greens, kale, broccoli rabe, collards, arugula, dandelion greens, mustard greens, bok choy, cabbage, and Swiss chard.
Eating leafy greens (or drinking green alkaline drinks) provides your body with amazing health benefits. Here are just a few:
- Prevent cancer
- Reduce inflammation in the body
- Improve blood circulation
- Clear up mucus and congestion
- Help promote growth of “good” bacteria in your intestines
- Purify your blood
- Provide your body with light energy
- Improve mood, fight depression
- Give your body the vitamins, nutrients, and phytochemicals that it craves
If eating greens sounds scary or unappealing to you, it’s probably because you’re not used to seeing them on your plate or even at most restaurants! Try picking up different greens on your next trip to the grocery store or fresh market. My Easy Greens Recipe is a great place to start. Test it out, and I promise you’ll be craving greens in no time.
Laurel’s Easy Greens
2-3 teaspoons olive oil
1-2 garlic cloves
3-4 big handfuls of fresh greens (kale, turnip greens, or spinach, etc.)
½ cup water or vegetable stock
Drizzle olive oil in a sauté pan on medium heat. Chop up garlic clove(s) and add to the pan. Allow the garlic to cook/soften for about one minute (do not burn). Roughly chop greens and add them to the pan with the water or vegetable stock. Cover with a lid and cook for 3-4 minutes or less. Remove the lid, stir, and cook for one minute to allow some liquid to evaporate. Season with salt and pepper. (Serves 2)
If you enjoyed this post make sure to visit Laurel over at Laurel on Health Food or LaurelMoll.com.