Note: this piece first appeared in the January 2007 issue of Clark Wellnes ForkBytes.
Dark green, leafy vegetables are a favorite choice among health food and nutrition experts. They are revered for their fantastic nutrient profile; leafy greens are a great source of fiber, calcium, folic acid, and beta-carotene, and many varieties are also high in vitamins C, A, and/or K.
Greens are great cleansers, so they are ideal to emphasize in your post–holiday indulgence meal choices. Well-cooked greens are particularly beneficial. If you find the flavor of greens to be bitter, try adding a little acidic flavor, such as lemon or umeboshi vinegar, to your cooked greens.
This January, why not try one or two new-to-you varieties of leafy greens? Curly kale, dinosaur kale, collard greens, mustard greens, green cabbage, and bok choy are just some of the delicious, healthful vegetables waiting to be discovered. Start with our recipes for some simple preparation ideas.
