Sauteed Leafy Green Vegetables

This vegetable recipe for sauteed leafy greens can include kale, red, green, or rainbow chard, and collard greens are classified as cruciferous vegetables in the family of cabbage, broccoli, cauliflower, and brussel sprouts.

They all have many nutritional benefits, including being low in fat and high in fiber, protein, and carbohydrates. They also contain vitamins A, B1, B2, B3, K, C, and B6, as well as magnesium, calcium, copper, and potassium. They are high in antioxidants and beta-carotene, which help lower cholesterol, reduce the risk of heart disease, and improve digestion.

These greens have a bitter, astringent taste and are cooling in nature. From an Ayurvedic perspective, they can aggravate the Vata dosha but are balanced for Pitta and Kapha.

Most people know how delicate spinach is, but greens require a longer cooking time, usually with water or stock to soften them. This process is called braising, where food is cooked covered. It is generally roasted and steamed simultaneously. Many associate this cooking method with the braising of meats, such as brisket, which requires long roasting and steaming because of the meat's toughness.