May 4 2012

Collard Greens Combo

Admittedly I am am a huge Dr. Oz follower and try many of his suggestions. Recently he suggested adding a cup of collard greens into our diets twice a week. Here’s what he has to say about them.

“Cruciferous vegetables such as collards have been shown to help protect women against ovarian cancer and increase the survival rate in women diagnosed with this silent killer.  Researchers believe that the cancer-fighting protection of crucifers is tied to compounds called isothiacyanates that help the body to eliminate key carcinogens tied not only to ovarian but also breast and other cancers.

To unlock the cancer-fighting power of collards and other crucifers, clean and slice them about 5-10 minutes cooking. By tearing the leaves of the collards first, you’ll release their cancer-fighting enzymes. Steam or microwave rather than boil these veggies to also help retain the compounds that ward off cancer”.

After reading that I started experiemting with how to incorporate collards into our diets. I have found that simply to saute them with a little olive oil, salt, and pepper is not only the easiest, and fastest way, but also the most delicious.

In addition to eating collards once a week, try to incorporate at least one cruciferous vegetable into your diet every day to maximize you chances of warding off cancer. A great way to do that is to make my GREEN SMOOTHIE every morning with kale!

This recipe requires nothing more than olive oil, salt and pepper to taste. Just be careful that you use the olive oil sparingly because it can really add up if you don’t watch it!

Directions:

Remove the collards from stems and soak in a bowl of water with a teaspoon of vinegar to clean. While they soak, wash the potatoes and cut them into one inch pieces. Put potatoes in a baking dish, sprinkle with salt, pepper and olive oil to taste. Mix with your hands, cover with foil, and bake until tender (about 30-40 minutes).

Wash asparagus, place in a baking dish, sprinkle with olive oil, salt and pepper to taste, mix with your hands, and put in the oven (uncovered) for the remaining 20 minutes that your potatoes are cooking.

Rinse the collards in a colander, cut into small pieces, and saute in a medium pan with olive oil, salt and pepper to taste, until tender.

When everything is ready, mix them all up in a big bowl and enjoy!

Ingredients:

1 bunch collard greens

1 pound red potatoes

1 bunch asparagus

Olive Oil

Salt

Pepper

Directions

Preheat the oven to 400.

Remove the collards from stems and soak in a bowl of water with a teaspoon of vinegar to clean. While they soak, wash the potatoes and cut them into one inch pieces. Put potatoes in a baking dish, sprinkle with salt, pepper and olive oil to taste. Mix with your hands, cover with foil, and bake until tender (about 30-40 minutes).

Wash asparagus, place in a baking dish, sprinkle with olive oil, salt and pepper to taste, mix with your hands, and put in the oven (uncovered) for the remaining 20 minutes that your potatoes are cooking.

Rinse the collards in a colander, cut into small pieces, and saute in a medium pan with olive oil, salt and pepper to taste, until tender.

When everything is ready, mix them all in a big bowl and enjoy!

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