Introduction: Leafy green vegetables have many amazing benefits. You should eat at least 3 to 5 ounces (85 to 142 grams) of them every day.
Bok Choy. Also known as Shanghai Green or Yu Choy. Bok choy is one of the best sources of potassium, which helps build muscle and maintain normal blood pressure. It is also rich in various vitamins that can boost immune system function, increase white blood cell activity, and improve the body's response to toxins. How to eat: Chop the white base of the bok choy stalks and braise them with chicken or vegetable broth and sesame oil for 2 minutes; then add the leaves and cook for another 2 minutes before serving.
Garlic Bok Choy
Kale. Kale contains compounds that have been shown to 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: Sauté kale and chopped onions over high heat for a short time.
Cold-dressed Kale Salad
Watercress. Also known as Nasturtium. A single serving of watercress can meet the recommended daily intake of vitamin K. If you eat watercress every day for two months, it can reduce damage to white blood cells, lower the risk of cancer, and decrease triglyceride levels by 10%. How to eat: It can be used as an ingredient in sandwiches, a side for salads, or added to soups.
Lean Pork and Watercress Congee