When it comes to the best super food, green leafy vegetables top the list. Unfortunately, these are the foods most commonly missed in the average American diet.
Essential to building & maintaining good health
Green veggies have tons of health benefits. Here are some reasons to add more leafy green vegetables to your diet:
- Cancer prevention
- Strengthened immune system
- Improved circulation
- Improved liver, gall bladder, and kidney function
- Clearing out congestion, especially in the lungs, by reducing mucus (important for allergy season and cold and flu season)
- Strengthen and purify the blood
- Highly alkaline – helps our bodies handle and filter out pollution
- High in calcium, magnesium, iron, potassium, phosphorous, zinc, and vitamins A, C,E and K
- Loaded with fiber, folic acid, chlorophyll along with many other micronutrients and phytochemicals our bodies need to grow and heal
- Contain a lot of water, which helps to keep us hydrated, aids in digestion, and contributes to naturally beautiful skin and hair
A power green for everyone!
Many people assume they don’t or won’t like greens, but the great thing to remember is there’s a really wide variety to choose from. Greens come in just about every flavor from sweet to bitter and peppery to earthy, which means there is powerful leafy green super food out there for every set of taste buds.
How to cook your greens
There’s a wide variety of ways to prepare them – if you don’t like them raw, you can try various ways of cooking them or add them to your favorite juice or smoothie for an easy way to get those nutrients.
This is super simple!
- Chop up greens, removing stem if tough
- Drizzle some oil in a fry pan (approx. 1 Tbsp)
- Add greens and salt and pepper, to taste
- Cook until wilted
Jazz it up with some minced garlic or chopped onion for extra flavor.
Experiment! Make spicy greens by adding red pepper flakes or citrus greens by adding lemon juice.
Blanched, braised, stir-fried, and added to soups
Blanching: Dunk your greens quickly in salted boiling water and then cool them down just as quickly with a bit of time under cold running water.
Braising: Cook your heartier greens (kale, chard, etc.) slowly in a bit of liquid.
Stir-frying: Add chopped greens to any stir-fry once all other meats & veggies have been cooked.
Soups: Green cook down to be quite tender in soups, but their nutrients stay right there in your bowl.
Remember, if there’s anything you’d like to try, just ask a produce team member, and we’ll be happy to cut a sample for you!
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