Leafy greens are full of vitamins, minerals, and disease-fighting phytochemicals. They are rich in fiber, calcium, vitamin C and folate which can help everything from weight loss and management; lowering cholesterol and blood pressure; reduce blood-sugar swings (which lowers your risk of cardiovascular disease and type 2 diabetes); dehydration; keep your teeth and bones strong and reduce your overall risk for osteoporosis; reduce your risk of cataracts and macular degeneration; help the body make collagen which aids in joint flexibility and reduce your risk of arthritis; keeps your skin and hair healthy; reduces risk of memory loss; and it even produces serotonin so it may help ward off depression and improve mood.

Here are a couple of great leafy green recipes that are quick, easy AND delicious. So go ahead and eat green, be healthy and be happy!

Crispy Kale Chips


  • 1 bunch kale
  • Drizzle of olive oil
  • 2 cloves minced garlic
  • Sea Salt
  • Black Pepper
  • Red Pepper Flakes (just a pinch)


Preheat oven to 300°F. Trim the stem ends of the kale leaves and cut out any large ribs from the center of the leaves. Rinse the leaves and pat the thoroughly dry. You can leave small leaves whole, but you may want to cut larger leaves into more manageable pieces. Put kale in a very large bowl and drizzle with the olive oil, add minced garlic and gently toss the kale until it is evenly coated. Arrange leaves on baking sheets in a single layer (you may need to cook them in batches). Sprinkle the kale with sea salt, black pepper and red pepper flakes. Bake for 20 – 25 minutes, remove, and let cool. The kale “chips” will crisp up as they cool. Enjoy.


Sautéed Garlic Spinach:


  • 10 oz. bag baby spinach (stems removed) – 1 bag per person
  • 3 cloves minced garlic
  • 1 TB olive oil
  • Sea Salt
  • Black Pepper


In a large skillet/sauté pan, heat oil on medium heat, add spinach (in small bunches at a time) to the hot oil and stir constantly until the spinach wilts (and shrinks) – add remaining spinach and garlic and stir until all the spinach has wilted – add sea salt and black pepper to taste.  Serve.



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