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Leafy greens can be used to wrap other ingredients into an edible package like a tortilla. Many green leafy vegetables, such as lettuce or spinach, can also be eaten raw, for example, in sandwiches or salads. A green smoothie enables large quantities of raw leafy greens to be consumed by blending the leaves with fruit and water.
Collard Greens. This Southern staple can be a bit tough and somewhat bitter, so it's best when cooked braised slowly to tenderize the leaves and mellow out the flavor. Once cooked, the dark leafy ...
Popular leafy green in Southeast Asia [125] [126] Ipomoea batatas var. batatas: Sweet Potato [127] [128] Kleinhovia hospita: Young leaves are eaten as a vegetable in Malaya, Indonesia and Papua New Guinea. [129] Lablab purpureus: Lablab: The leaves are used as greens, but have to be cooked like spinach and the water has to be discarded. [130 ...
Dark leafy greens. Greens like spinach, kale, and collards contain fiber, potassium, and calcium. Add these greens to an egg scramble for a meal with all four nutrients of concern.
The leafy green vegetable is part of the same family as kale, Brussels sprouts, and cabbage. Watercress contains plenty of vitamin K, vitamin C, vitamin A and calcium, despite being low in calories.
Morogo or moroho, also known as African spinach, refers to a group of at least three different dark green leafy vegetables found throughout Southern Africa harvested for human consumption. It is considered a traditional South African dish [ 1 ] and forms an important part of the staple diet in rural communities.
To help reduce chronic inflammation, we include dark leafy greens, deeply pigmented vegetables and fruits, and a variety of healthy fats, including salmon, tuna, nuts and seeds. These nutrient ...
And for good reason: The American Diabetes Association recommends dark, leafy green vegetables like kale for their low calorie and carb content, in addition to nutrients like iron, calcium ...