Green leafy vegetables have many amazing health benefits, and you should eat at least 3 to 5 ounces (85 to 142 grams) of them every day. The Huffington Post pointed out that the following three green leafy vegetables are considered "life-saving vegetables" and should be eaten more often.
Bok Choy
Bok choy, also known as Shanghai green or oil choy, is an excellent source of potassium, which helps build muscle and maintain normal blood pressure. It is also rich in various vitamins that can boost the immune system, increase the activity of white blood cells, and improve the body's response to toxins.
How to eat: Chop the white bottom part of the bok choy stems and braise them with chicken or vegetable broth and sesame oil for 2 minutes. Then add the bok choy leaves and cook for another 2 minutes before serving.
Kale
Kale contains compounds that can help control cancer (glucosinolates and kaempferol). Researchers believe these two compounds can help fight cancer, protect the heart, lower blood pressure, strengthen bones, and reduce inflammation in the body. Kale is also rich in lutein and zeaxanthin, two antioxidants that help prevent eye diseases and age-related vision loss.
How to eat: Stir-fry kale and chopped onions over high heat for a short time.
Watercress
Watercress, also known as西洋菜 or water mustard, can meet the recommended daily intake of vitamin K in just one serving. If you can eat watercress every day for two consecutive months, it can reduce damage to white blood cells, lower the risk of cancer, and decrease triglyceride levels by 10%.