There is so much research on how nutritious leafy greens are – in fact I recently wrote about a new discovery of Why Leafy Greens are Great for Gut Bacteria. Beyond that, arugula has a lot of nutrition.
Make sure you eat the leafy greens with good fats to ensure that all the minerals get absorbed and assimilated. Arugula is an excellent source of vitamins A and C, folic acid, calcium, manganese and magnesium. It is also high in potassium, iron, zinc, riboflavin and copper.
Good Animal Fats are Essential to Good Health
Current research is now showing that saturated fats are actually very important to good health. Just be sure that you are getting them from grassfed and pasture raised animals.
A meta analysis (a study of all the studies) in 2014 of 80 studies that involved more than half a million people, conducted by Dr. Rajiv Chowdhury, a cardiovascular epidemiologist at Cambridge University concluded that,
Current evidence does not clearly support cardiovascular guidelines that encourage high consumption of polyunsaturated fatty acids and low consumption of total saturated fats.
This is what the Weston Price Foundation and real foodies have been saying for years. Dr. Mary Enig blew the whistle on polyunsaturates in the 1980’s. Sadly, she was blacklisted and public health has suffered immeasurably.
Enjoy your vegetables with plenty of butter, ghee, coconut oil or olive oil. Add a little sea salt and your kids will love them!
- 10 ounces of baby arugula
- 1 medium shallot chopped small
- 4 cloves garlic minced
- 3 – 4 strips of cooked bacon
- Bacon fat or other appropriate fat for cooking coconut oil, avocado oil
- Wash the arugula and shake or spin dry
- On medium heat, melt the bacon fat in the pan
- Add the shallots and cook until soft
- Add the garlic and cook for 1 minute until fragrant
- Add the arugula
- Cover and cook, turning every few minutes
- Cook until the arugula is limp
- Remove to serving platter
- Crumble the bacon strips as garnish over the arugula