*Cooking cruciferous vegetables before chopping them destroys the powerful health benefits of sulforaphane which is found in all cruciferous vegetables like broccoli, brussels sprouts, bok choy, cabbage, cauliflower and kale. Sulforaphane is only activated when a plant is damaged. So, chop your cruciferous vegetables to activate this healthy compound. Do one of the following:
• Eat them raw.
• Chop and let them stand for 30-45 minutes before cooking
Gamut of Greens
Put the power of greens on your plate with these 4 nutritious crucifers
Ingredients
6 cloves of garlic, minced
Olive oil
Salt + pepper
2 cups of each of the following, sliced very fine*
- cabbage
- collards
- brussels sprouts
- kale
(Prepare more greens than you think you will need as it cooks down to a small amount)
Instructions
Warm olive oil in a large skillet (it takes a little more oil to soften the greens than the usual dash of oil)
Add salt and pepper
Stir in greens until wilted and soft - don’t overcook
Add garlic and mix well for 1-2 min
Optional: Squeeze with lemon before serving
Notes
Serves 2-3
Tip
*Cooking cruciferous vegetables before chopping them destroys the powerful health benefits of sulforaphane which is found in all cruciferous vegetables like broccoli, brussels sprouts, bok choy, cabbage, cauliflower and kale. Sulforaphane is only activated when a plant is damaged. So, chop your cruciferous vegetables to activate this healthy compound. Do one of the following:
• Eat them raw.
• Chop and let them stand for 30-45 minutes before cooking
I use the black peeler from the Australian Magic Trio Peelers Set of 3 - Food Peeler Set of vegetable peelers for finely slicing the cabbage and brussels sprouts. It is my favorite peeler tool and the result is a very fine slice. (*Please Note: I only recommend products I like and use and do not receive any compensation for any product endorsements made on this site.)