Leafy greens are such an important part of our daily diets. Leafy greens such as beet greens, dandelion greens, collards, mustard greens, turnip greens, spinach, Swiss chard, rapini, kale, etc. are rich in vitamins A, C, E and K, dietary fiber, antioxidants, chlorophyll and beta-carotene. The darker green they are, the better. Aiming for one cup of cooked leafy greens or two cups of raw leafy greens daily is best. If you are eating them raw, make sure to add olive oil and fresh squeezed lemon juice to help nutrient absorption in the body.
So I often get asked what ways can I use to incorporate leafy greens into our diets. Today I’ll share a simple and quick recipe and efficient way to get your greens in as part of a scrambled egg. Other ways include adding them to smoothies, soups, pureed soups work really well with greens, stews, salads, etc.
Green Scrambled Egg
Ingredients for 1 serving:
1 small onion, chopped
2 cloves of garlic, chopped
large handful of Swiss chard (2-3 leaves) cut into thin strips (or any other leafy green)
a small handful of parsley, chopped
a small handful of basil, chopped
2 pastured eggs
salt and pepper to taste
two large handfuls of dandelion greens
butter or coconut oil or avocado oil for frying
Directions: Add butter or oil to pan and let melt, at low-medium heat, add onion, garlic and Swiss chard to hot pan and stir a little, let cook for about 5-7 minutes. Add herbs, and eggs into the pan. Mix to scramble the egg and incorporate the other ingredients together. This usually takes about 5 minutes or so depending on how you like your eggs.
On a dish add the raw dandelion greens and serve the eggs right on top. You can serve that with tomato slices as I did in the picture.