Greens. Leafy greens. Full of anti-oxidants, vitamins and minerals. But these nutrients are not available unless they are cooked. Actually raw greens are full of chemicals like oxalates and goitrogens. These chemicals protect the plant from predators (you and me). However, they can be toxic, especially to sensitive individuals.
Goitrogens occur in plants from the cruciferous family like cabbage, broccoli, kale and cabbage. Here is a more comprehensive list of goitrogens.
The chemical in the plants in this family blocks the absorption of iodine, which is critical for proper thyroid function. If your thyroid is not working well, every other metabolic process in the body will be affected.
The solution is to cook the greens and never eat them raw. Greens are super good for you – just make sure they are cooked.
Oxalates also occur in green leafy vegetables, especially spinach. Find our more about how oxalates can affect your health here. Oxalates may also be reducing somewhat when cooked.
This recipe uses greens as a base for a main dish when you add some form of protein on top. It is also good as a simple side dish.
Eat plenty of greens (I like the baby versions) like kale, Swiss chard, spinach, collards, etc. Just be sure to cook them.
- 2 bunches of greens cleaned and chopped
- 1 shallot minced
- 3 cloves garlic, minced
- Fat for sauteing (bacon fat, avocado oil, coconut oil)
- In a large fry pan heat the fat or oil to medium
- Saute the shallot for a few minutes until softened
- Add the garlic and heat until fragrant (1 -2 minutes)
- Add the greens and mix with the fat and herbs
- Cover for a few minutes
- Mix again and remove from heat when the color of the greens starts to turn darker
- Plate and serve hot or cold
- Add hot or cold protein on top such as chicken breast, fish, steak, etc.
- Large fry pan with cover
- Chopping knife