Green leafy vegetables constitute an important part of dietary intake in India as they give the body maximum amount of water, iron and calcium. I am gonna give you a couple of tips to maximize it in the best way possible:



1. Spinach in salads, saute, gravies, stews, soups, juices and

stir-fries

2. Cabbage can be used with cheese, Kimchi, sauteed and also with duck-meat.

3. Collards can be steamed, added to salads, stir-fried with garlic, or curried with yogurt.

4. Oregano can be cooked with meat balls, pasta, stir-fried and also used as a herb.

5. Radish leaves can be sauteed, added to fish curry and also curried

6. Pumpkin Leaves can be fried with shrimps, stir-fried, dipped in batter and deep-fried and it can also be added to potato and eggplant casseroles.