Whether you follow the food trends or not, it’s hard not to notice who the latest “it girl” is in the food world. Whether it be kale, pomegranate, goji berries… It ranges from as familiar as a blueberry to as exotic sounding as spirulina. I mean avocado is still having its moment. Individual foods seem to get years in the spotlight, and sometimes I wonder why.
When reading through a list of 25 superfoods, it’s just normal, regular food. I’m not sure why we need it to be “super” to have our attention. What does this additional judgment do for us? Does it make us feel in control? Or like we’re nourishing efficiently if we eat superfood?
Superfood dictionary definition: a nutrient-rich food considered to be especially beneficial for health and well-being.
To me, the key word in the definition is “considered to be”. This implies perception which varies from person to person. In reading through books that talk about clean eating and food as medicine, leafy greens have been so consistent that it has led me to make this a staple part of my diet. When I read about nutrition, I tend to avoid controversial foods until I feel I understand how to consume them. I also look for trends. What does everyone seem to agree on? And leafy greens is by far a food group that all the experts agree on. Now, they are the foundation on which I build most meals. I’ve begun to routinely enjoy a blanket of leafy greens under most of my meals. Drizzling olive oil on top accompanied by a glass of water ensures digestion for both the water and fat-soluble vitamins nourishingly packed into these yummy greens.
A Plethora of Leafy Greens
When it comes to leafy green vegetables, there’s so much to choose from! From lettuces like butter, romaine, iceberg all the way to greens like dandelion, mustard greens, and swiss chard. When I look at the array of produce to choose from at the store, I actually consider kale to be pretty basic. Yes, I am passing judgment on this “superfood”, but a part of it is how I’ve been raised. I love collard greens. Almost to the point where preparing them feels like a treat. Growing up, we used to only have collards on Thanksgiving and Christmas. They were slow cooked for hours with a ham hock for flavor. Now I sauté them and don’t mind the bitterness. And it all comes down to perception and association. What we grew up with influences what we are drawn to.
My Favorite Superfood Green: Collards
Suggestions for preparing collard greens
- Clean collards thoroughly and de-stem
- Cut up stems into small pieces
- Finely chop 1-2 cloves of garlic
- Heat olive oil or ghee over medium heat
- Add garlic and stems and let cook for a few minutes until they start to brown
- Tear leaves and add to the pan, tossing until they turn a deep rich green color (cook down to your liking)
- Season with salt and pepper
And the most important step: Enjoy!
I find myself drawn to greens in general with collard greens as my superfood that makes me feel good and nourished. What is your superfood? How do you feel when you have it?
