Bone-Strengthening Vegetables

Move over, milk. When it comes to strengthening bones, it turns out that many green, leafy vegetables pack as much nutritional wallop as many dairy products. What’s more, they’re fat-free, full of fiber, and contain a host of other beneficial vitamins and minerals dairy products simply lack.

Shelly Falls, writing for the Eau Claire Leader Telegram, recently published an interesting article featuring the many health benefits of green, leafy vegetables:

Pile on calcium-rich vegetables to keep your bones healthy
By Shelly Falls

When we think about getting enough calcium for our bones, often the first thing that comes to mind is images of milk mustaches.

While milk and other dairy products certainly are good sources of calcium, many people are not aware of the fantastic plant-based sources of calcium or how to add them to their diet.

(read the article)

Want to start cooking up some green, leafy veggies, but not sure where to start? Try this quick, easy method to whip up a pound of fresh, savory cooked spinach.

2 large bunches of spinach, about 1 lb
Olive oil
3 cloves garlic, sliced
Salt to taste

Cut off the thick stems of the spinach and discard. Clean the spinach by filling up your sink with water and soaking the spinach to loosen any sand or dirt. Drain the spinach and then repeat soaking and draining. Put the spinach in a salad spinner to remove any excess moisture.

Heat 2 Tbsp olive oil in a large skillet on medium high heat. Add the garlic and sauté for about 1 minute, until the garlic is just beginning to brown.

Add the spinach to the pan, packing it down a bit if you need to with your hand. Use a couple spatulas to lift the spinach and turn it over in the pan so that you coat more of it with the olive oil and garlic. Do this a couple of times. Cover the pan and cook for 1 minute. Uncover and turn the spinach over again. Cover the pan and cook for an additional minute.

After 2 minutes of covered cooking the spinach should be completely wilted. Remove from heat. Drain any excess moisture from the pan. Add a little more olive oil, sprinkle with salt to taste. Serve immediately.