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There's a reason kale remains one of the buzziest superfoods on the block: This leafy green brings 659 percent of daily vitamin A and more than 900 percent of your recommended daily value (RDV) of vitamin K in a single cup. Kale also supplies more iron per ounce than beef does when it's cooked and contains 45 types of flavonoids, which all have anti-inflammatory and antioxidant properties.
Try It: "To give kale a meaty, rounded flavor, toss it with oil and salt, then grill until it turns bright green and forms char marks," Cohen says.
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Collards. You can get more than a quarter of your reccomended daily calcium intake and two days' worth of vitamin K from just a cup of this broccoli and Brussels sprout cousin (they're all part of the brassicas family). Other benefits include almost half of your daily value of folate, an especially important nutrient for moms-to-be, and a mega-dose of cancer-fighting sulforaphane.
Try It: "Take raw collards and fold the leaves tightly, then slice them very thin and serve with a lemon vinaigrette, or add them to your salad to give it some texture," Cohen suggests.
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Try It: "Set your oven on its lowest possible temperature and lay out the broccoli rabe leaves on a cookie sheet," says Cohen. "Let them dehydrate until they're crispy, and you can eat them as a snack or crumble them over a salad."
Turnip Greens. Though a cup of these greens comes with almost one-fifth of the RDV of calcium (197 milligrams), that's not their most significant health benefit—turnip greens also contain almost 300 milligrams of potassium, which boosts endurance and overall muscle strength. They're also high in dietary nitrates, which have been shown to lower blood pressure. Try It: Cohen likes to sauté turnip greens quickly with garlic and serve them alongside turnips themselves. |
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Try It: Watercress is great in salads and sandwiches, but Cohen's trick turns it into a tasty, splurge-worthy snack: "Make a basic batter out of seltzer and flour, then dip the watercress into it in fistfuls. Drop each bunch into a pot of oil at 350 degrees and fry them," says Cohen.
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Try It: Cohen uses beet greens to up her pesto game, and so should you: "Blanch the greens, then shock them in cold water. Add them to a food processor with olive oil, garlic and pistachios and pulse until they form a rough paste. Serve with the beets."
This is one of the best ways to receive your "greens".
Here's to better health and a better you !!
Thanks for stopping,
Derrick Mangram
Entreprenuer
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