We all know that we should be eating more dark, leafy greens. The top reasons include:
- They’re a dense source of nutrients, especially vitamin A, C, K, magnesium, copper, potassium, iron, & antioxidants
- They contain plant compounds that are very detoxifying
- Fiber, fiber, fiber ; )
I know… The washing, cutting, and cooking, oh my! Here is a simple way to cook one big batch of greens once or twice a week so you can pull from it as needed. Easy peasy : )
Simple Crock Pot Greens
2 bunches of kale or collard greens
2 bunches of chard
1-1 ½ cups of homemade chicken or beef bone broth
1 cup (or more) of shitake mushrooms
½ cup crumbled seaweed (optional)
Seasoning of your choice (sea salt, pepper, garlic, cayenne…)
Turn your crock pot on to the 6-8 hour setting. Add the bone broth, mushrooms and seaweed (if adding) to start cooking. Wash all your greens, tear the leaves away from the stems, chop up the leaves and add them to the crock pot. If you like, add the chopped stems as well. Stir at least initially so that the leaves don’t stick to the sides of the pot.
When cool, store in a glass, sealable container in the fridge for up to 5 days.
- Reheat a little in a pan on the stove to have with eggs for breakfast.
- Enjoy with a little leftover meat for lunch with a little leftover quinoa.
- Add to any soup to increase the nutritional value.
- The possibilities are endless!