Contrary to popular belief, spinach is not a particularly significant source of iron. The myth around its high iron content was born from a study in which a decimal point had been moved by mistake. However, spinach does contain many important nutrients—especially antioxidants and bioflavonoids that help stop carcinogenic substances and processes. Spinach is, for example, rich in carotenoids, plant pigments that are responsible for its dark green color. Spinach is a good source of antioxidants essential for our skin and our health, whether raw, cooked, canned, or frozen.
- Steam the kale for 2 or 3 minutes. Drain and saute in a little butter or olive oil. Add turmeric, whole cream, a little salt, crushed black pepper, and grated cheese. Mix together.
- Reduce the heat and beat the eggs into the kale. To speed the cooking of the white, put a lid on the pan and cook for about 5 minutes.