Boiling makes greens plump and relaxed, but only boil for a minute or two until just tender so the nutrients don't all get lost in the water. You can drink the cooking water as a nice broth, or add it to soup or some other veggie recipe. Steaming makes greens more fibrous and tight, and again, don't cook them too long, just until tender. https://forum.adguard.com/index.php?members/as-dfg.32652/ https://flipboard.com/@kxivelylean/https-healthtalkrev-com-amazin-brain-u98ke3f1y https://forum.clientexec.com/members/asdfghg.2116/ https://ficwad.com/forum/topic/55455 https://enetget.com/kxively https://elistr.com/index.php?page=item&id=20393 https://amazinbraincare.podbean.com/e/httpshealthtalkrevcomamazin-brain-1580981790/ https://dribbble.com/shots/9935215-https-healthtalkrev-com-amazin-brain https://divinitybc.org/mod/forum/view-thread.php?forum_id=1&thread_id=14585 https://disqus.com/by/kxively/ https://dimensions.aamt.edu.au/Forum/Forums/Cross-c...
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