How to Eat Your Greens & Make Them Taste Good!

kale RW





I’m sure you’ve been told more than once to eat your leafy greens. From kale, to spinach, and everywhere in between, we know that leafy green vegetables are an abundance source of vitamins, minerals, and other unique nutrients like chlorophyll. In fact, they’re probably the most concentrated source of nutrients that you can find in any food. 1 cup of cooked greens provides nine times the required daily intake of vitamin K. Vitamin K help prevent blood clots, helps to lubricate the joints & even reduces inflammation.


But let’s be honest – most greens don’t taste that fancy raw & on their own. So if you want to add more leafy greens into your diet (which you should!) you can sneak them into your day with ease.


Blend them. Blending your greens is a beautifully simple way to get a powerhouse of raw nutrients directly into your blood stream.If you’re a regular smoothie drinker, try adding a couple handfuls of spinach into the daily mix. You won’t even be able to taste the greens, though your drink will take on a nice emerald hue. Try out this recipe for a Green Goddess Smoothie.


Sauté them. Kale, collards, mustard, turnip, and beet greens are all very hardy, and keep a lot of their vigor once lightly cooked. I like to sauté my greens in a bit of water or olive oil, add minced garlic & a sprinkle of cumin, and top with some chopped walnuts and sun dried tomatoes. You can also mix in a half cup of cooked quinoa for a hearty lunch.


Make some Dr. Seuss eggs. That’s right – lovely green tinted eggs for breakfast, without any dyes or colorings! All you have to do is blend your eggs along with a cup of greens (spinach works nicely), and then cook as you would regular scrambled eggs. Don’t be afraid to add some garlic in there as well – power up that immune system!


Unfortunately, fresh greens don’t last very long once they’re cut from the Earth. The key to storing greens is to rinse them, dry them well, and then pack them tightly in a glass container with a lid. Place a layer of paper towel over the top of the greens, and then seal the container. The towel will draw any moisture out that would usually cause the veggies to wilt.




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