Eating these three amazing green nutritional superstars, kale, swiss chard and spinach, will help you enhance your palate and your body as well.
These greens can be added to almost any dish and will enhance the look of your main course while accentuating it’s flavor. When eaten regularly, these three leafy green vegetables can help you to live a healthier life.
When it comes to greens, the darker the better. Leafy greens contain vitamins and fiber which are said to help prevent lung cancer and other forms of cancer. Green foods have been found to be good for your eyes, build strong bones and teeth, and can even boost your ability to fight colds.
Kale: Kale is a member of the cabbage family, along with broccoli, Brussels sprouts, cauliflower and collard greens. It is loaded with beta-carotene, vitamin K, vitamin C, lutein and zeaxanthin and is also a great anti-inflammatory. At first glance it may look inedible but after a few taste tests you may find the flavor to be unique and delightful.
Swiss Chard: Chard is very bitter and can be used in sautéed dishes or in salads if it’s young enough. Swiss Chard stems are a favorite for many people. They look like they belong in a candy store with their brilliant array of colors ranging from red to yellow to white.
Spinach: Spinach is one of the most popular dark greens around. Spinach actually contains more iron than a hamburger. Spinach is also loaded with vitamins A and K, foliate, magnesium, iron, vitamin C, vitamin B2, calcium, potassium and vitamin B6. Baby spinach tends to have a milder taste and works best in salads.
Here is a link for recipes for Kale, Swiss Chard and Spinach.
Read the complete article here Washington Times by Mary Mora