About the Recipe
Dark-leafy greens are the king of alkalization. These vegetables also contain an abundance of carotenoids-antioxidants that protect cells and play roles in blocking the early stages of cancer. They also contain high levels of fiber, iron, magnesium, potassium and calcium.
Furthermore, greens have very little carbohydrates, sodium and cholesterol.
The dark greens supply a significant amount of folate, a B vitamin that promotes heart health and helps prevent certain birth defects.
Needless to say, we need to eat dark-leafy greens as much as possible. So, let's make the experience unique and delicious. Check out the recipe!
1 bunch collards, sliced
1 bunch rainbow swiss chard, sliced
1 small onion, diced
1-14oz can diced tomato, drained
1 tsp tumeric
1 tsp cumin
1 tsp coriander
1 tsp cinnamon
1 tsp chili powder
1 tsp smoked paprika
1 tsp red pepper flakes
2 tsp oil
1/4 cup vegetable broth
1. Wash your greens thoroughly. Wick away as much moisture as possible using a salad spinner.
2. Roll your greens in a cigar-like fashion and slice. Set aside
3. In a pot, add the oil, tomatoes, salt and pepper and let it sweat for about 2 minutes over medium heat
4. Add all spices to the pot and saute until fragrant, about 30 seconds
5. Add in the collards and swiss chards, mix well
6. Add vegetable broth
7. Place lid on pot and steam for about 5 minutes