Leafy green vegetables are an ideal source of iron and calcium, but cooking them can destroy many of the water-soluble minerals you hope to gain from eating them. This preparation retains most of the nutrients that would otherwise be lost in the cooking process and imparts an earthy green flavor that you will surely enjoy.
FOOD PAIRINGS:
High-protein foods such as steak, pork, tofu
TIP:
Feel free to change the leafy greens in this recipe depending on what is available. Regular Swiss chard will work just as well as the red variety, and green kale is an acceptable substitute for purple.
Recipe information
Yield
6 servings
Ingredients
Preparation
Step 1
1. Place the chard, spinach, kale, and tea leaves in a blender with 1 cup of the water. Puree until fairly smooth, for about 1 minute.
Step 2
2. Strain through a fine-mesh sieve into a large pitcher, using a ladle or rubber spatula to extract as much juice as possible. Add the remaining water, stir gently, and serve.
Recipe notes
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