A flavorful way to get greens on your plate
I did not grow up eating greens. I had to learn how to cook them, and truthfully, it took a while for me to develop a taste for them as an adult. They’re incredibly nutritious, so I now try to make some once a day, and I rotate which types we eat to balance out the nutrients they provide. This recipe is a wonderful introduction to greens, as it combines two types of flavorful oils to complement the greens, while the seeds provide textural crunch and extra protein. Cooked greens combined with a healthy fat make the nutrients more bio-available, too.
You can cook along with me here!
Reprinted with permission from The Migraine Relief Plan, © 2016 Stephanie Weaver. Published by Surrey Books, an imprint of Agate Publishing, Inc.