Dark, leafy greens are powerhouse of nutrition

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Dark, leafy greens are powerhouse of nutrition

Dark, leafy greens are a powerhouse of nutrition
Nutrition homework

Here are a few quick and easy greens-cooking suggestions to get you started:
b Make a salad: Leafy greens, such as romaine lettuce, spinach and arugula, taste great when mixed in a salad with different kinds of veggies, such as tomatoes, cucumbers, carrots and lettuce.
b Wrap it up: Make a wrap with tuna, chicken, or turkey and add romaine lettuce, spinach, arugula, and other veggies for some extra flavor.
b Add to a soup: Try mixing leafy greens such as collard greens, kale or mustard greens into your favorite soup.
b Stir-fry: Add chopped, leafy greens or broccoli to your stir-fry. Chicken or tofu stir-fried with olive or canola oil and your favorite dark green vegetable is delicious.
b Steam it: For something new, steam collard greens, kale or spinach. Add water to a pot and place a steamer with the vegetables into it. Next, bring the water to a simmer, cover with a lid, and wait a few minutes until your vegetables are slightly soft.
b Sauté it: In olive oil and garlic until slightly tender, about 5-20 minutes, depending on what type of green, then add a splash of lemon juice and a splash of wine vinegar, and salt and pepper to taste. This is my favorite way, and it’s really easy.

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