This dish is not only tasty, but is high in folic acid along with cancer fighting herbs.
The lemon zest also is rich in limonene. Belonging to a vital class of phytochemicals called terpenes, limonines may stimulate enzymes to block carcinogens and enhance the immune system.
The lemon juice helps to take away the toughness of greens and provides the lemon tang.
Greens with Lemon and Summer Herbs
Yields: 4 servings
Directions:
Heat oil and garlic in a skillet for about one minute over medium heat. Add greens and vegetable stock. Steam until the greens are tender (about 5 minutes). Toss in the remaining ingredients during the last 1 to 2 minutes of cooking. Remove from heat. Serve immediately.
Adapted from Greens: A Country Garden Cookbook by Sibella Krause. Collins Publishers, San Francisco ISBN 0-00-255166-7
Content provided by the Joan Karnell Cancer Center
The lemon zest also is rich in limonene. Belonging to a vital class of phytochemicals called terpenes, limonines may stimulate enzymes to block carcinogens and enhance the immune system.
The lemon juice helps to take away the toughness of greens and provides the lemon tang.
Greens with Lemon and Summer Herbs
 |
| Limonene, found in lemons, has been found to boost the immune system |
- 1 Tbsp. extra-virgin olive oil
- 2 – 3 cloves garlic minced
- 1 bunch leafy greens (kale, collards) rinsed well,
- stem removed and sliced into ¼” ribbons
- 1 cup vegetable stock
- Grated zest of lemon
- Juice of 1/2 lemon
- 1 tsp. red wine vinegar
- 6 leaves fresh basil, minced
- 1 sprig of fresh rosemary, minced
Directions:
Heat oil and garlic in a skillet for about one minute over medium heat. Add greens and vegetable stock. Steam until the greens are tender (about 5 minutes). Toss in the remaining ingredients during the last 1 to 2 minutes of cooking. Remove from heat. Serve immediately.
Adapted from Greens: A Country Garden Cookbook by Sibella Krause. Collins Publishers, San Francisco ISBN 0-00-255166-7
Content provided by the Joan Karnell Cancer Center
