Did you know that the more color to your food (naturally occurring color, of course!), the higher the nutrient content? So dark greens and dark berries tend to be the very healthiest of vegetables and fruits.
Here is a quick way to pack a lot of nutrients, antioxidants and a strong anti-inflammatory punch into a delicious side dish. I actually really like to eat this for breakfast with a poached egg and side of berries. I start my day feeling like superwoman when I do it!
You can use any dark greens or combination of greens that you like. To make this even quicker and easier, buy a bag of already washed baby spinach, kale, “power greens,” or arugula. Its best when you have a mixture of a few greens. My favorite is to buy lacinto kale and chop it up, but sometimes convenience is key!
1-2 cups of dark, leafy greens, chopped if not using bagged
Fresh turmeric root
Fresh ginger root
Salt and pepper to taste or 1tsp tamari or other soy sauce
Heat 1-2 TBSP olive oil in pan. Finely chop about ½ tsp each of fresh turmeric and ginger and add to pan. Sauté 1-2 minutes until it starts to get fragrant. Add your bagged or chopped greens and sauté just until wilted. I recommend a sprinkle of salt and pepper to taste.
*Depending on the texture of your greens, you could be sautéing for 2 minutes (baby spinach!) or more like 10 minutes for chopped kale.
The turmeric and ginger make the dish much tastier and add a whole list of health benefits to your already awesome greens. If you like a little spice add some red pepper flakes or cayenne as well!