I have a bit of reputation for being a stickler for vegetables. I do worry sometimes that people who hear me lauding the benefits of green stuff might think I’m referring to dry salad and other madness that belongs in the 90’s. Once they get to know me, of course, it’s pretty clear that blandness is not exactly in my culinary repertoire.
There’s this weird misconception that healthy is synonymous with “tasteless,” despite thousands of years of practice using flavorful herbs and nourishing foods for healing purposes. Bone broth was a thing in Chinese medicine long before Paleo bloggers made it popular.
Even though spring is a great time to get back into cold salads, there are actually certain nutrients our body is better able to absorb from cooked greens— fat soluble vitamin A, for example—with the added help of olive oil, a monounsaturated fat that can help raise your “good” HDL cholesterol and lower the “bad” LDL. This recipe also contains everyday superfood garlic, which may also benefit heart health and even protect against cancer. The lemon juice and sea salt add a bright touch to finish off the dish, which makes a great side for your favorite fish, kabobs, or even scrambled eggs.
This particular recipe calls for chard and spinach, but you can use whatever you like best. Enjoy!
- 1 tbsp olive oil
- 1 shallot, diced
- 1 clove garlic, minced
- 1 lb chard, chopped
- 1 lb spinach or baby kale, torn
- The juice of 1 lemon
- Sea salt to taste
- Heat 1 tbsp olive oil in a large skillet. Add shallot and cook until opaque. Add garlic and cook until fragrant, about 30 seconds.
- Add the chard. Cook until greens are wilted and tender. Add spinach and cook another few minutes until all greens are wilted.
- Pour greens into a serving bowl and toss with lemon juice and salt to taste.
What’s your favorite vegetable?
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