An Awesome Appetizer for Knees and Hands
Why? Because the vitamin K in leafy greens — think cabbage, spinach, and swiss chard, for starters — could help reduce your risk of joint damage.
Get a Grip on Arthritis
In a study of older adults, those with higher blood levels of vitamin K were significantly less likely to develop the bone spurs and cartilage damage that are common in painful osteoarthritis. Hands seemed to benefit most, but people’s knees got some protection, too. Just one word of caution: If you’re on blood thinners, check with your doctor about appropriate K intake.
A Yummy Greens Scene
You shouldn’t need a vitamin K supplement if you eat your greens — especially dark ones. (Whew. One less supplement to take.)
I love kale. Here’s a recipe i’d like to try soon:
Indian-Spiced Kale and ChickpeasChickpeas make this exotic dish a terrific player in any vegetarian menu.
Ingredients
1 tablespoon extra-virgin olive oil
3 cloves garlic, minced
1-1 1/2 pounds kale, ribs removed, coarsely chopped (see Tip)
1 cup reduced-sodium chicken broth, or vegetable broth
1 teaspoon ground coriander
1/2 teaspoon ground cumin
1/4 teaspoon garam masala, (see Ingredient note)
1/4 teaspoon salt
1 15-ounce can chickpeas, rinsed
Directions
1. Heat oil in a Dutch oven over medium heat. Add garlic and cook, stirring, until fragrant, about 30 seconds. Add kale and cook, tossing with two large spoons, until bright green, about 1 minute. Add broth, coriander, cumin, garam masala and salt. Cover and cook, stirring occasionally, until the kale is tender, 8 to 10 minutes. Stir in chickpeas; cover and cook until the chickpeas are heated through, 1 to 2 minutes.
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