“Those life-supporting, health-inducing, nutrient-packed edibles that should take up most of the space on your plate at every meal—not just at dinnertime. Eat them or drink them, but just get them into your body every day—that’s my leafy green mantra, and I hope you will make it yours. … It’s incredibly simple: they improve health—benefitting virtually every cell in your body! What’s so amazing about the leafys is that calorie for calorie, they deliver more nutrients than just about any other food on the planet.” — Dr. Frank Lipman, PositivelyPositive.com
One of the foundations of the popular and incorrect assertion that “it costs too much to eat healthy” is the idea that healthy-for-you produce is expensive. The truth is that some of the healthiest fresh green produce in the store is also some of the cheapest food you can buy. Dark green leafy vegetables such as kale, collard greens, turnip greens, and mustard greens are extremely healthy for you, and they are very inexpensive. Broccoli often costs almost as little as those other leafy greens, too.
Buy them whole and rinse them off with cold water at home, rather than buying them pre-washed and chopped and bagged.
Greens are good either raw or cooked, they are easy to prepare, and don’t take a lot of time.
Eating lots of greens will save you a lot of money at the grocery store now, and also save you a lot of money in health care later.
Learn to love greens. If you don’t like them, you can learn to like them. A lot of people who never could stand to eat kale have found that that absolutely LOVE it when it’s made into a raw salad by massaging it with oil or lemon juice and mixed with crunchy salad add-ins, or when they try baked kale chips, which have a crunchy texture like potato chips.
You can use those great big collard green leaves as a wrap, instead of using a tortilla. Some people use them completely raw, but I prefer to put the leaf in simmering water for a few seconds first.
Southern-style greens traditionally involves boiling the greens in water, usually with a ham hock or other pork meat, for quite a while. Greens are quite good that way, but I find that it’s a lot easier and quicker to put just a little water in the bottom of the pan so that the greens are actually steamed (you just don’t need a steamer basket this way), and just cook them for five or 10 minutes. I like to sprinkle vinegar and salt on top of them then.