Cruciferous leafy greens (kale, mustard greens, collard greens, cabbage, broccoli) may as well be some of the best when it comes to dark leafy greens. They have tremendously high amounts of vitamins and minerals, but also high in glycosinolates that have been shown to inhibit the growth of certain cancers. The great news is, that glucosinolates are best absorbed from raw vegetables.
Adding one or more of these nutritional powerhouses to your day is a simple lifestyle upgrade that can make you feel more fresh and alive. I add them in smoothies, juice them, make big salads, sauté or steam for a side dish and sneak them in where ever I can.
KALE. Superstar of all vegetables. One of the highest known sources of vitamin K, rich in bone-healthy calcium, and carotenoids. Just one cup of kale contains 100% of your daily needs for vitamins A, C and K. I use kale for pretty much everything: delicious salads, sauteed with garlic and coconut oil, throw them in my curry, making kale chips and in smoothies.
SWISS CHARD. Known for being one of the best plant-based sources of iron. It also contains beta-carotene, which contributes to the growth and repair of body tissues and is converted to vitamin A in the body. Swiss chard contains 13 different antioxidants, beneficial to heart health and regulation of blood sugar. Great as a side dish sauteed in garlic and you can use the leaves in wraps instead of flour wrap.
COLLARD GREENS. High in magnesium which is critically important mineral. It is important for nearly every organ in the body, especially bones, heart, and kidneys. I love using collard greens in replace for a tortilla for a healthy alternative to a traditional wrap.
DANDELION. Edible green leaves that can add a flavorful and nutritious touch to any dish. Dandelions are well known to be detoxifying for the liver and carry a slightly bitter flavor. I drink dandelion tea and green juices that contain it.