Ruchi Goyal
With the winter come a wide array of winter vegetables and a variety of greens or saag as we normally call them. The vegetable shops and carts laden with spinach, fenugreek, fennel greens, bathua, mustard greens lure everyone.
Spoilt for a choice we love to indulge in consuming all kinds of greens because of the various health benefits associated with them.
Why consume winter greens?
But to extract maximum nutrition as well as taste and retain their green colour, we must also know the right way to cook the greens.
The common mistake we make is blanch the leaves and then cook them further. This strips nutrition and destroys the phytochemicals present in the greens.
Here are a few simple steps to cook the greens:
Eat greens raw or slightly steamed rather than trying to immerse them in boiling water.
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