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You are here: Home / A to Z / greens

August 3, 2016 by Jules

greens

slight overkill on the knife!

Meet your new best friend! Spring greens, known as Collard greens in the US (though not identical), are your go-to replacement ingredient for any recipe that contains spinach, beet, Swiss chard or mustard greens – all high oxalate. Spring greens are part of the great green family of vegetables that also includes cabbage, cauliflower and broccoli — trendy kale is also a cousin — and are laden with just about everything that is good for you, from vitamins K, A, B1, B6 and C to manganese, calcium, iron and fiber.

Cut out the thick center stem from each leaf, roll them up, slice into 1cm ribbons, then blanch for a minute in boiling salted water and quickly refresh in icy water. Then get creative! I like to dress with lemon juice, olive oil and a good pinch of salt to accompany fish, or with a splash of tamari and 1 tsp of coconut oil to serve with Asian-style dishes. For something heartier, add 1/2 tub ricotta cheese, a good grating of lemon zest and a few chilli flakes.

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If you’ve found this blog, chances are that you’re seeking answers, help and most importantly hope. You’ve probably also got fibro fog and can’t focus for long. Read more...

A to Z of Foods

  1. A
    • apples
  2. B
    • beans - the green ki
    • bread
    • bone broth
  3. C
    • chickpeas & saponins
  4. D
  5. E
  6. F
  7. G
    • greens
    • garlic, onions & all
  8. H
  9. I
  10. J
  11. K
    • kale - high or low o
  12. L
  13. M
    • milk
  14. N
  15. O
  16. P
    • pasta
  17. Q
  18. R
  19. S
  20. T
    • tea
  21. U
  22. V
  23. W
    • wine & sulphites
  24. X
  25. Y
  26. Z

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