Brassy Brassicas: Middle Eastern Inspired Greens

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Brassicas are magical vegetables in my mind and I can’t get enough! Recently I was reading that pain and muscle stiffness typically are higher when GABA (gamma aminobutyric acid) levels are low. I wondered if the pain, discomfort, aching and muscle tension that keeps hanging on in my foot has anything to do with my GABA levels.

Eating foods rich in organic sulfur provides the nutrients that your brain uses to make GABA. Foods rich in organic sulfur include:

Kale

Chard

Collards

Cabbage

Mushrooms

While I haven’t done any testing of my GABA levels, I haven’t always eaten as much of these magical vegetables as I would like in the last month due to travel etc. Now that we are moving back to more of a routine schedule, I’m packing in the organic sulfur as much as possible. I’ll try anything at this point to be back fully on two feet again! This weekend I recalled a recipe that a friend shared with me that can be used for Kale, Chard or Collards. I confess, cooked greens have never been a taste I’m drawn to, but greens cooked this way are AMAZING! You’ll be going back for seconds!

Middle-Eastern Inspired Greens

Ingredients:

1 T Olive Oil

Onion, Thinly Sliced

Garlic Clove

Bunch of Kale, Chard or Collards, stems and veins removed

Juice from half a Lemon

1 T Balsamic Vinegar

Toasted Pine Nuts or Pumpkin Seeds

Directions:

Heat oil and slowly caramelize onion on low (approximately 15-20 minutes), add garlic and cook for one minute before adding greens. Cook the greens down to the consistency you prefer. Remove from heat. Add lemon juice and balsamic vinegar. Top with toasted pine nuts or pumpkin seeds.

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