Dark leafy green vegetables are great sources of vitamins and minerals including vitamins A, C, K, folate, calcium and iron. They are also provide you with the fibre you need to maintain healthy digestion.

You can make them into salads, steam them, use them as wraps and add them to soups or stir-fries! So whether it's kale, spinach, broccoli, cauliflower, swiss chard, arugula or mustard, dandelion or collard greens - there are many ways to get your greens in!

Here is a great recipe I recently tried for Indian Saag. I used kale and spinach for mine.

"Indian saag is a curry of cooked mustard or similar 'bitter' greens (kale, collards, turnip greens), and spinach or similar mild greens (chard, bok choy, beet greens). Any combination of greens works! Use more spices and peppers for hot saag, or less for mild."

Ingredients
  • 1/2 cup butter (I used 1/4 cup butter, 1/4 cup virgin olive oil)
  • 2 teaspoons cumin seed
  • 1 green chile pepper, seeded and diced
  • 2 cloves garlic, chopped
  • 2 tablespoons ground turmeric
  • 1 pound chopped fresh mustard greens
  • 1 pound chopped fresh spinach
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon salt
Directions
  1. In a large skillet or wok, melt butter over medium-high heat, and cook and stir cumin seed, chile pepper, garlic, and turmeric until fragrant, about 2 minutes.
  2. Stir in the chopped mustard greens and spinach a little at a time, adding the tougher parts first (the stems and thicker leaves). Continue to add greens, and cook and stir until all greens have been added and all are thoroughly wilted. Stir in the cumin, coriander, and salt. Cover; reduce heat and simmer until greens are tender, about 10 minutes, adding water as needed to keep the greens moist.
For more information check out Allrecipes.com
Enjoy!

Here's to your health,
Dr. Mead


 


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