Did you know that cooked kale, spinach, and collard greens are all good calcium sources. Collard greens come in as having the highest amount: a half-cup provides 164 mg of calcium.This recipe was submitted by one of our amazing Yoga vs. Osteoporosis students, Kay Lisseck. There’s everything to love about this recipe, and Kay even offers options for making this with Bok Choy for another extraordinary calcium boost, quick and delicious option. Thank you Kay! And if you have a recipe you’d like to share, please send it to me at firstname.lastname@example.org
- 2-3 large collard leaves
- 1-2 Tbsp Extra virgin olive oil
- 1-2 Tbsp roasted unsalted sunflower seeds
- salt to taste
Wash and prep the collards by removing the center stems and rolling the leaves together to chop into narrow strips. For two people I suggest chopping 1 1/2 to 2 cups of chopped leaves. Bring a small amount of water (just enough to cover the greens but not flood them) to boil and add the greens to simmer until soft and still dark green, but not mushy. This might take 5-7 minutes until there is very little water left in the pan. Turn off the heat and add olive oil, sunflower seeds, and salt. That’s all there is to it! Feel free to adjust these additions according to your taste. We enjoy the taste of the greens alone, but the olive oil, salt and sunflower seeds add just the right texture and flavor to make eating greens and getting some added calcium more delicious!
It also add that this works great with bok choy stir fried instead of collards! With bok choy you can also add garlic, ginger to and/or a little low-sodium Tamari instead of salt.
photo also courtesy of Kay!