Kale, Chards, and Collard Greens are classified as cruciferous vegetables which are in the family of cabbage, broccoli, cauliflower, and brussel sprouts.
They all have many nutritional benefits, including being low in fat, with 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 helps to lower cholesterol, reduce heart disease, and improve digestion.
These greens have the tastes of Bitter and Astringent and are cooling in nature. From an Ayurvedic point of view, they can be aggravating for the Vata dosha, but are balancing for Pitta and Kapha.
When cooking greens, most of us are familiar with how delicate spinach is and can become very overcooked quickly when sautéed. The greens in this recipe require longer cooking times and the addition of some liquid (water or stock) to soften and finish. This cooking process is called braising, where you cook food covered, so it is generally roasted and steaming at the same time. Many associate this type of cooking with meat, like when you cook brisket for 5-8 hours.
