On Nutrition: Leafy green revolution

My column in yesterday’s Seattle Times was a bit of an ode to the wonders of dark leafy greens. I can’t say enough good things about these versatile, delicious, nutrient powerhouses. (If you’ve been reading this blog for a while, that’s no surprise.)
My love for these green, dark and handsome veggies was a long time coming. Growing up, I thought the cooked spinach my dad loved was gross, and had a marginally better opinion of the fresh spinach salads that were my mom’s special treat when my dad had to work late. She would feed my sister and I early, then enjoy her big salad.
Flash forward to last week, when I sent this text to Jeff: “I’m craving dandelion greens!” (He works a block away from a Whole Foods.) Friday, he came home with a gorgeous bunch, and we enjoyed them in our usual way, tossed with a warm, Dijon-mustardy warm vinaigrette, alongside a grilled grass-fed steak. Perfection.
I mentioned in the column that some people have trouble tolerating the bitter flavors in many of the cruciferous vegetables (broccoli, cauliflower, cabbage, et al). Tomorrow, I’ll talk more about that (including what to do if you or your kids are among these “supertasters”), then follow up on Wednesday with more on how some of the natural chemical compounds in dark leafy greens and cruciferous veggies may help keep us healthy.