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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

Limonene, found in lemons, has been found to boost the immune system

Yields: 4 servings

• 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

Content provided by the Joan Karnell Cancer Center
 
Many foods have cancer fighting properties, like this chopped kale salad that can be paired with almost any food or can be a meal itself.

• 1 head of kale, chopped or thinly sliced
• 1 red pepper, diced
• 1 green or yellow pepper, diced
• 1 red onion, chopped
• 1 can of chickpeas, rinsed
• 1 can of black olives, pitted and sliced

• 1/4 cup lemon juice
• 1/4 cup olive oil
• 1/4 cup red wine vinegar
• 1/4 teaspoon dried mustard
• Salt and pepper to taste

Content for this post provided by Joan Karnell Cancer Center.

As we stated in last week's post, beans are a food that is ripe with phytochemicals, which are natural compounds in food that scientists believe may play a role in cancer prevention. With the summer months approaching, this tasty recipe for "Hot and Smokey Baked Beans" is a perfect side dish to be enjoyed at a barbecue or a family cook out!

Ingredients

• 1 and 1/2 lb. dried great northern white beans (3 and 1/2 - 4 cups)
• 2 cups finely chopped onions
• 1 and 1/4 cup tomato based barbecue sauce
• 12 oz. tomato based salsa
• 1/3 cup firmly packed brown sugar
• 1/4 cup dijon mustard
• 1/4 cup molasses
• 2 tsp. salt

Drain beans. Return to same pot. Cover with cold water. Bring to boil over medium-high heat. Reduce heat to low and simmer about 20 minutes. Add two teaspoons salt and simmer 20 minutes longer. Drain beans reserving 1 and 1/2 cups liquid.
Position rack in center of oven and preheat to 350 degrees. Combine cooked beans, reserved liquid, chopped onion, barbecue sauce, salsa, brown sugar, mustard, molasses and additional salt to taste in same large pot. Cover pot and bake bean mixture one hour. Uncover and bake until bean mixture is very thick, stirring occasionally, about 40 minutes longer.

Recipe provided compliments of Victor R. LeVeque.