{"version":"1.0","type":"rich","title":"Sauteed Greens","author_name":"Jessica Campbell, MS, FNTP","author_url":"https://foodfoundation.guru/jessica","provider_name":"Food Foundation","provider_url":"https://foodfoundation.recipes","width":800,"height":600,"thumbnail_url":"https://foodfoundation.recipes/cdn-cgi/image/width=1200,height=1200,fit=cover,format=auto/assets/cookbook/-greens-at-farmers-market-stand.jpeg","thumbnail_width":800,"thumbnail_height":600,"description":"Sautéing greens in a little fat is the best way to absorb the maximum nutrients available, especially the fat soluble vitamins A and E. 3 handfuls of greens a day can keep the doctor away and they will cook down into a few bites.","html":"<iframe height=\"600\" width=\"800\" src=\"https://foodfoundation.recipes/jessica/side/sauteed-greens?embed=t\" frameborder=\"0\" allowfullscreen></iframe>"}