Simple Braised Greens


Pardon me while I gush for a moment: green vegetables are AMAZING! They're so good for us that sometimes they truly blow me away. This month I'm focusing almost exclusively on the liver, and, wouldn't you know it, one of the best things you can eat to support your liver function are good greens.

Cruciferous (green!) vegetables such as kale, broccoli and collard greens contain powerful compounds such as indole-3-carbinol and sulforaphane that help bind onto harmful toxins and bad estrogens and eliminate them safely through the liver.

They're also very alkalizing and full of antioxidants that help neutralize free radicals and minimize inflammation throughout the body.

They also taste amazing, as demonstrated in this simple recipe from Elana's Pantry.



Simple Braised Greens 


  • 1 tablespoon olive oil
  • 4 ounces mixed greens (kale, collard, mustard, or greens of your choice) about 3-4 cups chopped and well packed
  • 1 clove garlic, minced
  • 1/2 teaspoon celtic sea salt
  • 1/4 teaspoon red pepper flakes



Heat oil in a large skillet over medium-high heat

Add greens stirring to coat with oil

Stir until greens are barely wilted

Add garlic, salt and pepper flakes

Continue stirring until greens are tender


Serves 1