Did you know that May is HEALTHY VISION Month?
Did you also know that Macular Degeneration is the leading cause of legal blindness in people over 55 in the Western world? Despite the number of people and families this disease impacts, there is still an overwhelming lack of awareness on how to slow the progression and live with AMD.
Kale: the super healthy food that is most beneficial when steamed and keeps the noise of excessive glove snapping to a minimum. It’s known for it’s cancer preventing properties, including colon cancer. Yeah, now that glove snapping makes sense. If you want to read more about that particular topic, check this link out. I’m not a medical professional so don’t take my word for it, take theirs, but there are a ton of other reasons to get your greens on.
Here are a few more reasons according to The American Macular Degeneration Foundation:
- Macular degeneration is an incurable eye disease and that it is the leading cause of vision loss for those aged 55 and older in the United States. It affects more than 10 million Americans.
- Age-related macular degeneration is damage to or breakdown of the central part of the retina, called the macula. The macula allows us to see clearly and can result in the complete loss of central vision.
- There are two basic types of macular degeneration: "dry" and "wet." Approximately 85% to 90% of the cases of macular degeneration are the "dry" (atrophic) type. Approximately 10-15% of the cases of macular degeneration are the "wet" (exudative) type.
- A diet rich in key nutrients for eye health may delay the onset and progression of age-related macular degeneration.
- “Proper nutrition is critical to eye health, and it's important to know not only what to eat, but also how much.”
I wasn’t trying to hide the fact that these were veggies in this recipe. Either you like them or you don’t, but these are so flavorful, and seasoned that you almost forget you’re eating healthy food. Give it a shot if you’re hesitant. So, grab your corncob pipe, pretend you’re Popeye’s cousin, and gobble down some kale greens.
If you’re not digging kale, I’ve used this recipe on mustard greens and spinach as well. I’ve even used these ingredients in the slow cooker with similar results. Just follow the instructions below, only cook them on low for 6-8 hours in the slow cooker until tender. You don’t even have to open the lid to toss them like you do in the stockpot.
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p.s. Despite how awesome I might appear online, mistakes happen. If you happen to spot one on this recipe, save your fellow cooks a disaster and let me know by using the contact form.
Healthy Vision Month Kale Greens and Garlic
- Wash the kale and break off the stems. Discard the stems.
- In a large stock pot, preheat the olive oil on medium heat.
- Add the minced garlic to the oil and saute until garlic becomes golden.
- Once golden, add chicken broth and kale to the garlic in the stock pot. Toss to ensure the kale is coated.
- Place a lid on the stock pot and allow the broth to simmer (and the kale to wilt) for 20-25 minutes. Occasionally, toss the kale with tongs to prevent burning.
- Once the kale is tender and wilted, remove from the stock pot and place in a large bowl.
- Add lemon juice, balsamic vinegar, and salt. Toss to coat, then serve!
NOTE: This recipe works in the slow cooker for 6-8 hours on low too! Try other greens like mustard or spinach for a variation. Enjoy!
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