Rather than take a handful of pills every day, and be constantly worrying about what time of day, and how many to take, you could include dark leafy greens in your daily diet. In addition to being a great source of highly absorbable iron, calcium and folic acid (and magnesium), they supply a number of other micronutrients and fiber.
Kale, collard greens, mustard greens, spinach... Spinach is not a great source, as it is high in oxalic acid, particularly when mature, which may inhibit the absorption of calcium.
This is one of many problems with growing up white in America: we never eat these things. I bought greens for months for my pet prehensile-tailed skink before it occurred to me to start eating them myself. My first forays were direct replacements for lettuce: I had kale and mustard greens in sandwiches, uncooked. This was somewhat bitter and scratchy.
A vegetarian friend prepared greens for me in olive oil with a little balsamic vinegar, some chopped garlic, diced bell pepper, freshly ground black pepper, in a pan on the stove with a lid, so they were partly sauteed, partly steamed. She served it with pasta and a simple tomato sauce. It was wonderful. I eat it this way occasionally for lunch or dinner
Without the tomato sauce and pasta, the same strategy makes a nice side dish. I often add sliced mushrooms instead of the bell pepper, and have it as the innards of a two egg omelette for breakfast. Chopped onions can add a sweet note.
I've had caldo verde a few times, which is a traditional Portuguese soup that makes use of greens. Greens also are quite tasty in a chicken soup.
Cookbooks, epicurious and friends can supply you with additional ideas for incorporating greens in your diet. They are particularly wonderful cooked in bacon fat.
Copyright 2006 by Rebecca Allen.
Created January 24, 2006 Updated August 27, 2008