Spring is finally here!
I absolutely love hearing the birds chirping every morning, and the smell of grass when you go outside. Spring is the natural season of renewal, awakening, and cleansing….
AND it’s the most perfect time to start incorporating an abundance of leafy greens into your diet.
Leafy greens are one of the first new vegetables of the springtime, and are nature’s way of providing a way to naturally detoxify the body after the rich, heavy foods prevalent during the winter months. They help neutralize acidic conditions that are caused by toxins that we are exposed to in our environment, as well as aid in improving our liver, gall bladder and kidney function.
Greens are packed full of fiber, folate, chlorophyll and many other micronutrients and phytochemicals. These nutrients work together to purify the blood, strengthen the immune system, ease inflammation and counteract harmful free radicals. If that wasn’t enough, they can also help in fighting depression, clearing congestion, improving circulation and keeping your skin clear and blemish free.
Stumped on veggies that you can add to your go-to green list? Here’s a short list of some amazing spring greens that you can look for at the farmer’s market: kale, collard greens, Swiss chard, mustard greens, arugula, dandelion greens, broccoli rabe, watercress, beet greens, bok choy, napa cabbage, green cabbage, spinach, leeks and asparagus.
And if you aren’t familiar or haven’t cooked with most on the list, don’t despair! Greens are actually one of the easiest to incorporate into your daily routine. Start with the very simple recipe I’ve listed below. Then head over to your local Farmer’s Market and each time you visit, pick up a new green to try. Soon you’ll find your favorite greens and wonder how you ever lived without them!
What’s your favorite green and how do you prepare it? Let me know in the comments below!
Brooke’s No Fail Kale
Prep Time: 2 minutes
Cooking Time: 10 minutes
Yield: 4 servings
1 tablespoon olive oil1-2 cloves crushed garlic1 bunch kale, choppedjuice of half a lemonpinch of salt
1. Warm oil in pan on medium heat with minced garlic until aromas of garlic are released, about 2-3 minutes. .
3. Add chopped kale, stir-fry for a couple of minutes.
4. Add a splash of water, lemon juice and pinch of salt to pan, cover and let steam for 4-5 minutes. Season with salt and pepper if needed.