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Spring Into Glorious Leafy Greens

Leafy greens are some of the easiest and most beneficial vegetables to add to your daily meals. And don’t forget they are very economical.

Glorious leafy greens include kale, collard greens, swiss chard, mustard greens, arugula, dandelion greens, broccoli rabe, watercress, beet greens,bok choy, napa cabbage, green cabbage, spinach and broccoli.

So why would you want to eat them? Because they are nutritional superfoods and taste great! If you have made some and didn’t care for the taste, it could be how they were prepared. See the Green Book Tip below for a great source to make incredible tasting greens.

They are very high in calcium, magnesium, iron, potassium, phosphorous and zinc, and are a powerhouse of vitamins A, C, E and K. They are crammed full of fiber,
folic acid, chlorophyll and many other micronutrients and phytochemicals.

Their color is associated with spring, which is a time of renewal and refreshing, vital energy.

In traditional Asian medicine, the color green is related to the liver, emotional stability and creativity.

Greens aid in purifying the blood, strengthening the immune system, improving liver, gall bladder and kidney function, fighting depression, clearing congestion, improving circulation and keeping your skin clear and blemish free.

Leafy greens are the vegetables most missing from the American diet, and many of us have never eaten them or learned how to prepare them.

Start with the very simple recipe below. Then each time you go to the market pick up a new green to try.

A client who had started adding greens mentioned she hadn’t had them lately and she missed them. Soon you’ll have your favorites and wonder how you ever lived without them!


GREEN BOOK TIP: If you love cookbooks, check out *Greens Glorious Greens!* by Johnna Albi & Catherine Walthers. I love how it is broken down by the type of green, and is full of info, tips and recipes. The Spaghetti with Carmelized Red Onions, Tomatoes and Escarole on page 149 is a real winner!

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