Monday, June 15, 2009


I was reading the March 2009 issue of "Natural Health" magazine today, and came across the following article. I was so inspired, I went out and bought collard greens, and mixed them, raw, half and half with the romaine lettuce in my salad. Wow! Great flavor - somewhere between lettuce and cabbage, with a firm texture.

Integral to the soul-food diet, greens are high in vitamins A, E, C, and K, as well as calcium and iron.

MUSTARD GREENS - Pungent and peppery, mustard greens pair well with milder greens and are an especially good source of calcium. Boil until tender and shop them once they're cooled, then cook them down further with some garlic, salt and pepper for a full-flavored side dish. 1 oz. raw = 0.9 net carbs

COLLARD GREENS - Most people overcook collards, but the flavor - mild, with a bit of smokiness - is best raw. Younger leaves, chopped finely, are better for salads and slaws. They're high in antioxidants like beta-carotene, which help protect your cells from free-radical damage. 1 oz. raw = 0.6 net carbs

KALE - Most kale varieties come from the broccoli, cabbage, and Brussels sprouts family, all of which are rich in cancer-fighting phytonutrients. Kale's mild, earthy flavor makes it ideal for sautes and stir-fries. 1 oz. raw = 2.23 net carbs

BEET GREENS - The next time you crop off the tops of your beets, chop them and gently wilt them in a gumbo or soup. Beet greens are thought to promote heart health. 1 oz. raw = 0.2 net carbs

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