Consuming cooked greens is one of the greatest predictors of longevity; we surveyed 670 people over the age of 60 and found that those most likely to survive the next 10 years were eating at least a quarter of a cup every day. Cooking greens, incidentally, breaks down cell walls in the plants to release nutrients. This simple recipe offers a flavorful way for you to incorporate this powerful longevity food into your daily diet.
1 sweet onion (like Vidalia), thinly sliced
1 to 2 tablespoons extra-virgin olive oil
3 pounds greens (spinach, Swiss chard, or beet greens), washed
Salt and pepper (optional)
In a large pan, sauté the onion in olive oil for 5 minutes, or until translucent.
Add all the greens; cover and cook over low heat for 5 minutes or until cooked and brightly colored.
Add a couple tablespoons of water, as needed, to steam.
Remove from heat and chop.
Season with salt and pepper to taste. Serve hot or cold.
The Blue Zones Kitchen fuses scientific reporting, National Geographic photography and 100 recipes that may help you live to 100. The Blue Zones’ food tradition is going the way of the dodo bird, thanks to the encroachment of the American Food Culture.
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