Spinach & kale move aside. Greens game upgraded.
It's time for a little shake up in the greens department.
Although supermarkets may be sold out in frozen veggie isle, the fresh produce section is booming with leafy green goodness.
Let me introduce you to some unique yet often ignored crops that are extremely healthy and full of flavor.
1. RADISH GREENS
Did you know that you can use tops of radishes? Those bushy leaves have a bit of a bite so treat them like an herb (great in salsas, soups, pestos) or sauté in avocado oil, garlic and a little bit of mascarpone cheese. Make sure to use them quickly though as they will wilt.
2. MUSTARD GREENS
Steaming is the way to go with this collard green cousin. The heat increases the bioavailability of vitamin A. Add a lemon squeeze to tame their bitterness.
3. DANDELION GREENS
Dandelion greens are a true superfood. Wonderful as liver detoxifiers, they also pack a ton of calcium, vitamin K and fiber. You can use them in fresh salads or sautée. Add a big squeeze of lemon for added vitamin C and for better calcium absorption.
You may find this green in bagged lettuce mixes but farmer markets may sell it on it's own. Grab it and add to your salad bowl for a solid dose of vitamin C. Eat raw.
These little leaves pack a peppery punch. Next time you make a chicken or turkey sandwich top it off with watercress.
6. BROCCOLI SPROUTS
Broccoli spouts are immature seedlings of the large broccoli heads you buy in store. Although mature broccoli has more vitamin C than its younger version, Sulforaphane can be found in much higher concentration in raw broccoli sprouts. Sulforphane is a compound with anti-cancer properties that is also extremely important to cellular detoxification pathways. Other veggies that contain it are other Brassicas like cabbage, cauliflower, kale, and Brussels sprouts. When you eat broccoli sprouts a small portion goes a long way - start with a 1/4 cup of raw sprouts and chew them well. My favorite combo is adding them to a sauerkraut and apple salad.
7. SWISS CHARD
These gorgeous leaves are not only a delight to the eye, they are packed with vitamins A, K, C, E as well as minerals such as magnesium, manganese, iron and potassium.
You can eat them raw by using them as wraps for your burgers or sandwiches, or my favorite way, add them to soups and stews.
Here's my favorite soup recipe:
CHICKEN COLLARD GREENS BUTTERNUT SQUASH AND BEAN SOUP
One stalk of a scallion has more folate than a cup of kale. Don't waste them on garnishes, instead, combine both the green and white parts with EVOO, coconut aminos, salt, pepper and chili flakes for an extra special sweet & salty dressing perfect for Asian-inspired dishes.
What's your favorite green?
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