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Got the winter blues? Eat some greens
As my own understanding of food grows, and my personal relationship with food—what I choose to eat, where I choose to buy it, who I prefer to grow it, and how I choose to prepare it—evolves and matures, I keep coming back to the profound simplicity of this statement: Nature provides. And you can add to that a corollary: Our food culture enhances. (We’re talking heirloom culture here. Our current food culture, the one that’s associated with factory packaging, refrigerated trucks and drive-thrus, doesn’t count.)
In other words, nature provides cold-hardy greens like collards when our bodies seem to need them the most. And our grandmothers knew to prepare them, just like she knew to prepare other winter staples such as beets and dried beans—also high-folate foods, it turns out.
Grandma didn’t need a website to tell her why she should cook greens for her family. Neither do we. Eat your greens. You’ll feel better.