Tip of the day from Susan Levine of PCRM:
Cooking greens is easy, and the nutrients are abundant. Some greens have tougher stems- collards, kale, and chard-and it may be preferable to remove them before cooking. Others have stems that cook tender: spinach, watercress, and turnip greens. Adding a little lemon juice or vinegar to your cooked greens makes some of the nutrients even more bioavailable.
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