This recipe for sauteed leafy greens can include kale, red, green, or rainbow chard, and collard greens are classified as cruciferous vegetables in the family of cabbage, broccoli, cauliflower, and brussel sprouts.
They all have many nutritional benefits, including being low in fat and high in fiber, protein, and carbohydrates. They also contain vitamins A, B1, B2, B3, K, C, B6, magnesium, calcium, copper, potassium, and magnesium. They are high in antioxidants and beta-carotene, which help lower cholesterol, reduce heart disease, and improve digestion.
These greens have bitter and astringent tastes and are cooling in nature. From an Ayurvedic perspective, they can aggravate the Vata dosha but are balanced for Pitta and Kapha.
Most people know how delicate spinach is, but greens require a longer cooking time, usually with water or stock to soften them. This process is called braising, where food is cooked covered. It is generally roasted and steamed at the same time. Many associate this cooking method with the braising of meats, like brisket, which requires many hours of roasting and steaming because of the toughness of the meat.
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