Naturally, those should be organic dark green leafy vegetables to get the very best for your body.
Dandelion, red clover, plantain, watercress and chickweed are edible green leaves. They are sold in some supermarkets, but you are likely to find them growing freely around your neighborhood or in your yard. Most people destroy them with weed killers and herbicides, but these leafy greens are quite flavorful and nutritious. Dandelion greens promote a healthy liver, and plantain and watercress keep skin cells healthy. Red clover regulates hormones and chickweed has anti-inflammatory properties. Add these greens to raw salads, stir-fries or soups.
Swiss chard and spinach are vibrant leaves with bold colors. They belong to a family of leaves called Amaranthaceae and are similar in taste and nutritional value. Spinach and chard are available throughout the year, and both are rich in iron, which carries oxygen to the blood. Include these leaves in your raw salads, or chop, steam and season them lightly to create a delicious side dish.
Kale, mustard greens, collard greens, cabbage and broccoli are cruciferous leafy greens. Cruciferous vegetables are high in nutrients and contain glucosinolates, which inhibit the growth of certain cancers. Magnesium and tryptophan are also abundant in these greens; these minerals enhance heart health and brain function. Cook these greens separately, or combine them to create a flavorful blend. Add them to soups or casseroles or sauté them with your favorite herbs and seasonings.
1 spinach - 5 swiss chard - 9 cabbage - 13 kale - 2 bok chou - 6 napa cabbage - 10 chinese broccoli - 14 iceberg lettuce - 3 romaine lettuce - 7 lamb's lettuce - 11 arugula1 - 15 watercress - 4 curly endive - 8 escarole - 12 dandelion - 16 vine leaves