As a reminder, cytokines are inflammatory molecules. We don't like them.
In addition to the amazing superhero, Vitamin E, dark greens and cruciferous vegetables are packed with higher concentrations of other vitamins and minerals like calcium and iron. Dark leafy greens also contain alpha-linolenic acid, and omega-3 that has similar anti-inflammatory benefits as the omega-3s that are found in fish. For all of these reasons, adding more dark leafy greens in to our lives is a good idea.
Often times, when people think of dark leafy greens, they automatically think of kale, broccoli, and spinach. Collard greens rarely make the list. The reason for this, is that many people do not know how to use collard greens or have never been exposed to them. Kale has become a cultural identifier. Kale's popularity has gotten to the point where many celebrities even wear shirts with KALE written on them.
Today we are going to talk about COLLARD GREENS. They are dark, dense, and delicious. I am going to show you how to make them in to Collard Green Chips.
Ingredients:
6-8 large collard green leaves
1 tablespoon extra virgin olive oil
1 teaspoon sea salt flakes
Directions:
1. Pre-heat the oven to 300 degrees.
2. First wash and dry your collard greens.
3. Chop your collard greens in to strips. Once you've chopped them in to strips, cut out the spine of the leaf. Cut strips in to smaller squares.
4. In a bowl, toss the collard green squares with the olive oil.
5. Place the collard greens on a cooking sheet. Make sure that no greens overlap. You may have to divide your leaves between three batches.
6. Bake each batch for 12 minutes, stopping half way through to rotate the pan so that the leaves get baked evenly.
7. Once they are cooled, place them in a bowl and toss with sea salt flakes.
8. Enjoy!
No comments:
Post a Comment