When you eat leafy greens you are consuming some PUFAs. This is why we recommend drinking milk because cows have a complex digestive system that can convert the PUFAs into saturated fat while maintaining all the minerals and converting cellulose in the greens into sugar. Our digestive systems do not have this capability. The cow creates a perfect food for nonruminants like us.
CONTRIBUTED BY: DR. RAY PEAT
EQUIPMENT
Large pot
Mason jars to store extracted minerals in liquid
Pyrex or glass container to store greens
INGREDIENTS
Purified or filtered water (enough to cover greens x 2)
Choose any combination from:
Spinach
Kale
Dandelion greens
Beet greens
Turnip greens
Swiss Chard
Collard greens
PREPARATION AND COOKING TIME
Prep time: 10 minutes
Cooking time: 1 hour
METHOD
Rinse leafy greens thoroughly and chop leaves (and chop stems, if desired).
Place chopped leaves (and optional stems) in a large pot and cover with filtered water.
Bring to a boil.
When water turns green in approximately 10 minutes, pour it into a jar.
Return leaves to the pot.
Cover with clean water and boil for another hour.
Drain off the second liquid and discard.
Store cooked greens in glass or Pyrex containers/mason jars.
SOME TIPS AND COMMENTS
1. Use baby leaves, if possible, as they are less fibrous.
2. Do not discard the liquid you cooked the greens in because it is full of minerals, especially calcium and magnesium. It is especially low in phosphates unlike most other foods (like meat) and can be added to drinks and soups.
YIELD
Depends on the quantity selected,
SERVING SUGGESTION
Leaves could be added to quiches, dips and soups. You could eat them alone with salt, butter and maybe some cream.