Green Inside and Out

While you revel in green things outdoors, put some green inside you, too. This week’s Health-e-Recipe for Simple Leafy Green Saute is so tasty that greens I once found a little scary (like giant chard leaves) have become edible things of beauty.

Greens are an amazing font of cancer-fighting phytochemicals. Kale, collard greens, Swiss chard, mustard greens and watercress all belong to the cruciferous family that broccoli comes from. And most of them are easy on a budget, too.

This recipe tells you how to preparing them well so you can enjoy them with gusto. All it takes is a simple mix of garlic and onion plus extra-virgin olive oil (which tends to taste better than regular). In a covered pan, your greens absorb those delicious flavors as they cook for only 6-10 minutes. That’s enough time to tame their strong taste. With just a pinch of salt stirred in, the result is divine.

You can use our suggestions for pairing these greens with eggs, broth, whole-grain pasta or chickpeas. Or just mix in a tablespoon of finely chopped walnuts or dried cranberries.

For more excellent recipes, visit the AICR Test Kitchen. Click here to subscribe to our weekly Health-e-Recipe.

(Photo copyright fotolia.)


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