Leafy vegetables or greens are a rich source of vitamins and minerals, particularly folic acid, iron, beta-carotene, magnesium, calcium and lutein. These edible plant leaves are a powerhouse of nutrients and are crucial for adults, as well as growing children. Collard greens, radish greens, kale, mustard greens, watercress, spinach, fenugreek and iceberg lettuce are some of the most common types of greens.

Greens are normally cooked along with the tender shoots and stalks. The stalks and shoots are indigestible but are required for better bowel movement. We commonly refer to them as roughage. It should not be discarded during cleaning since it is an important source of dietary fiber and aids digestion.

South Asians cannot do without greens in their diet and have different ways to cook them. Frying any vegetable will kill its nutritional value. By far, the best method to cook greens is to steam them. In fact, this is the best way to cook any vegetable, in order to retain all the nutrients.

However, not everyone is fond of plain steamed greens since they taste quite bitter. Here is an interesting way to cook greens without allowing the bitter flavor to spoil your meal.

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