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I cook greens every week for the calcium. The most healthful calcium sources are greens because the absorption rate ranges from 40-64 percent, versus 32 percent for milk, according to the Physician's Committee For Responsible Medicine. I got this recipe from Neal Barnard, M.D.'s (the PCRM's president and founder) book, Breaking The Food Seduction with recipes by Joanne Stepaniak.
Units: US | Metric
Serving Size: 1 (164 g)
Servings Per Recipe: 2