Growing up in the Deep South, I never thought that I would actually enjoy eating, much less, cooking…things like turnip greens or collard greens.
But now I actually enjoy eating them…(especially when they’re served with lots and lots of bacon, but more on that later)…
In fact, the U.S. Department of Agriculture recommends that adults consume at least three cups of dark green vegetables each week.
Thankfully, there are several varieties of leafy greens out there…
I find the idea of eating three cups of mustard greens or collard greens still repulsive, but my Mom would be so glad that I actually do eat them now instead of feeding to the dog while she wasn’t looking.
So which ones should you choose and how do you use these before they sit too long in your food rotter…
All leafy greens are packed with important and powerful nutrients, and most can also be found year round. This makes adding them to your menu for the week quite an easy task.
As far as nutritional value, all leafy greens are typically low in calories and fat….and high in protein per calorie, dietary fiber, vitamin C, pro-vitamin A carotenoids, folate, manganese and vitamin K.
Studies have shown that eating leafy greens may lower your risk of type 2 diabetes by 14 percent, a fact that I wish that I’d known when I first got married 32 years ago.
Leafy greens have also been shown to improve your eyesight, bone health and skin elasticity while helping your blood to clot normally.
And even better, there are so many more varieties that can keep you from feeling like you are simply eating the required bowl of bagged salad every single night, night after night…
Some options that we will be taking a look at are…
Edible Green Leaves
Rapini (Broccoli Rabe)