Delicious Greens

By FAYE LEVY, YAKIR LEVY
November 2, 2017 13:59

Weaver recommends rotating the types of greens you eat to balance the nutrients they provide.




Masala Omelet

Masala Omelet. (photo credit:SHERRY HECK)

‘I did not grow up eating greens,” wrote Stephanie Weaver, the author of The Migraine Relief Plan: An 8-Week Transition to Better Eating, Fewer Headaches, and Optimal Health. “I had to learn how to cook them, and truthfully, it took a while for me to develop a taste for them as an adult. They’re incredibly nutritious, so I now try to make some once a day.” She recommends rotating the types of greens you eat to balance the nutrients they provide.

Weaver certainly did learn to cook greens well. The dish she demonstrated at her book presentation, spicy kale and Swiss chard sauté studded with almonds and seeds, was outstanding. She sautéed the greens in coconut oil, and then covered them so they wilted, and she used all parts of the greens, including the stems. (See recipe.)

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