I love greens for so many reasons, but mainly because they TASTE GREAT!!! In salad, sautéed in olive oil with a bit of garlic or stir fry in a festive mix, greens are my favorite food. However I know that many of you will only be coaxed into trying greens with a list of all of the great nutritional properties of these most wonderful vegetables, so here goes. The Exceptional Nutritional Profile in Greens
Phytochemicals …#34; most greens are chock full of long list of micronutrients, called phytochemicals (including flavonoids), that are thought to protect against cancer and other diseases.
Cancer Fighters …#34; the cruciferous Family of greens has been shown to have strong disease prevention qualities, especially proven to prevent cancer. Greens that are part of the cruciferous family are kale, collards, cabbage, bok choy, mustard greens, turnip greens and watercress
Antioxidants - greens have a high quantity of antioxidants including vitamins A, C and E. Research is showing that these vitamins may neutralize unstable oxygen molecules known as free radicals. Free radicals promote cancer growth and are the cause of many signs of aging including wrinkles.
Fiber …#34; an important part of good health, fiber in greens will keep your digestive tract moving and help you feel full and satisfied with your meal.
Minerals - Greens are a great source of essential minerals, especially calcium, iron and magnesium. Magnesium, especially, is notoriously deficient in most American diets.
Folic Acid - Greens are a great source of folacin (the natural form of folic acid) known to prevent certain birth defects and a nutrient that seems to be connected to reduced risk for heart disease.
To fully appreciate greens they must be prepared well. A dish of mushy, tasteless greens is the best way to really lose your taste for these vegetables. So make sure you learn how to prepare greens properly. I recommend the Fit For Fun cookbook (found at www.getfitforfun.net) and Greens, Glorious Greens by Johnna Albi & Catherine Walthers (St. Martin Press, 1996) as a place to learn all about the preparation of greens and to get some really good recipes.
Don’t make the use of greens more of a project than they need to be. Most greens can be turned into a delicious dish in just a few minutes, and can be added as part of food you are already preparing. Slip some kale, beet greens or bok choy into your next a stir fry or pasta primavera. Add parsley, spinach or left-over kale into your morning eggs. Or sauté up some delicious greens with olive oil and garlic as a side dish to tonight’s dinner.
Whatever you do with your greens …#34; enjoy
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