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These greens pack powerful antioxidants and liver-cleansing potential. All the greens are interchangeable, so don’t worry if you don’t have them all. This recipe is also flexible for using in the fall. The garlic adds an immune-boosting and flavourful punch and the walnuts add essential fats.

1/2 lb (250 g) beet greens or kale, chopped
1/2 lb (250 g) collards, chopped
1/2 lb (250 g) dandelion greens, chopped
1/2 lb (250 g) mustard greens, chopped
1 Tbsp (15 ml) extra-virgin olive oil
4 cloves garlic, minced
Sea salt, to taste
1/2 cup (125 ml) walnut pieces
Fresh parsley, chopped

Toast walnuts in a 350°F (180°C) oven for 10 minutes. Boil greens in four cups (one litre) of water for 10 minutes, covered, until soft.

In a large skillet, heat the oil over medium heat, then add garlic and sauté briefly. Add greens and sauté for five minutes longer. Season to taste with salt. Top with walnut pieces and parsley, and serve at once. Serves six.

Source: alive Magazine (pre-2000)