By now you probably know that green, leafy vegetables are very good for sickle cell patients. The natural vitamins, minerals and folic acid help with cell production and to combat anemia. Here is my go to recipe for green leafy veggies. I use it for kale, spinach, turnip greens, bok choi and whatever greens I happen to have picked up from the Farmer’s Market that week.
1 diced (or sliced) medium onion
1 clove of garlic, minced or pressed
1 small yellow/green or red pepper
3-4 medium tomatoes diced or sliced (or 1 can of tomatoes, if you don’t have fresh)
1 bundle/batch of your green leafy veggies, washed, chopped loosely
2-3 tablespoons of vegetable Oil (coconut oil great alternative)
- Saute onion and garlic in wok or sauce pan until golden brown
- Add in red/green/yellow peppers
- Add in tomatoes
- Season to taste with seasoning of choice: herbs, salt, basil, black pepper etc.
- Add green leafy vegetables last. Steam for a couple of minutes until veggies soften. DO NOT OVERCOOK!. Overcooking will cause leeching of all the vitamins from the vegetables and makes them soggy and yucky. Spinach usually takes 3 minutes, and kale is often ready in 1 minute. Bok choy can take more heat, but be cautious.
You can also add fish or meat of choice. Serve over rice, couscous or use as a side dish. Enjoy.