When it’s cold outside, it can be hard to get in your daily green leafy vegetables (kale, spinach, arugula, chard, collards). I admit in the cold winter months, salads and smoothies just aren’t as appetizing. But there is no excuse- we must find warming ways to consume our greens in the winter. It is recommended to eat at least 2 cups of green leafy vegetables a day. Research shows daily consumption of greens slows cognitive decline and aging. Greens are also detoxifying. Cooking greens makes them easier to break down and is thus easier on digestion.

This recipe contains miso, which is a fermented soybean and/or brown rice paste. It is full of savory umami flavor and contains beneficial bacteria for your gut. It is found in the refrigerated section at the health food store.

This recipe takes 5 minutes and is SO satisfying.

Ingredients:

• 4-6 cups raw greens (kale, spinach, rainbow chard, arugula, collard greens)
• 1/2 cup raw cashews
• 2 tsps miso
• 1/2 cup bone broth
• 1 cup coconut milk or plain, unsweetened almond milk
• Juice of 1/2 lemon
• Garlic clove (optional)
• Salt and pepper to taste

Instructions:

1. Combine cashews, miso, broth, milk, lemon juice, salt and pepper, and garlic (if using) in a blender. Blend until smooth.
2. Add greens to medium-large skillet. Pour blended mixture over greens and bring to a simmer over medium heat.
3. Stir often until greens are tender, about 5 minutes. Remove from heat and serve.

Editor’s Note: The information in this article is intended for your educational use only. Always seek the advice of your physician or other qualified health practitioners with any questions you may have regarding a medical condition and before undertaking any diet, supplement, fitness, or other health program.