Leafy Greens


IN­FLAM­MA­TION FIGHT­ERS 'ark leaf\ greens, such as kale, chard and spinach, are a ter­riāc wa\ to get im­por­tant an­tiox­i­dant vi­ta­mins & and (, as well as in­flam­ma­tion de­ter­ring vi­ta­mins $ and .. 7he\ con­tain an abun­dance of carotenoids, a t\pe of plant pig­ment that work as an­tiox­i­dants use­ful for com­bat­ing cel­lu­lar dam­age from in­flam­ma­tion creat­ing free rad­i­cals that could wreak havoc on ever\thing from skin to \our e\es and car­dio­vas­cu­lar s\stem. %ecause of the in­flam­ma­tion āght­ing nu­tri­ents in leaf\ greens, eat­ing Must to serv­ings of them per week a serv­ing is cups raw or cup cooked is linked to lower rates of stom­ach, breast and skin cancer in man\ stud­ies. +ere, we sautª a mix of bab\ greens and top them with heart\ cau­li­flower steaks and plent\ of fla­vor­ful top­pings like feta cheese, al­monds and dill.

MORE USES FOR LEAFY GREENS: Leafy greens make a per­fect base for salad bowls – use baby greens or be sure to slice heartier greens like kale and chard into short, thin strips and com­post the tough stems. Leafy greens re­act well to be­ing quickly heated, such as sautéing or toss­ing into a pot of soup at the end. Large leafy greens, such as chard leaves, make great wraps for tacos and sand­wich fill­ings.

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