Liquid IronJerry Errico
Leafy green vegetables are an ideal source of iron and calcium, but cooking them can destroy many of the water-soluble minerals you hope to gain from eating them. This preparation retains most of the nutrients that would otherwise be lost in the cooking process and imparts an earthy green flavor that you will surely enjoy.
Recipe information
Yield
6 servings
Ingredients
2
stalks red Swiss chard, chopped
1
/4 cup chopped spinach leaves
1
/4 cup chopped purple kale
1
teaspoon loose green tea leaves
6
cups still water
Need to make a substitution?
Preparation
Step 1
1. Place the chard, spinach, kale, and tea leaves in a blender with 1 cup of the water. Puree until fairly smooth, for about 1 minute.
Step 2
2. Strain through a fine-mesh sieve into a large pitcher, using a ladle or rubber spatula to extract as much juice as possible. Add the remaining water, stir gently, and serve.
Excerpted from Cool Waters, by Brian Preston-Campbell. Photographs copyright © 2009 by Jerry Errico. © 2009, used by permission from The Harvard Common Press.