1.0 rich Jessica Campbell, MS, FNTP https://foodfoundation.guru/jessica Food Foundation https://foodfoundation.recipes 800 600 https://foodfoundation.recipes/cdn-cgi/image/width=1200,height=1200,fit=cover,format=auto/assets/cookbook/-greens-at-farmers-market-stand.jpeg 800 600 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. <iframe height="600" width="800" src="https://foodfoundation.recipes/jessica/side/sauteed-greens?embed=t" frameborder="0" allowfullscreen></iframe>