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Boil High Oxalate Greens

This post was last updated on July 6th, 2013 at 01:46 pm

Boiling and Steaming to Reduce Oxalic Acid from Follow Me on Pinterest We love greens and have made a commitment in our household to grow them abundantly in our garden and to eat them with relish. However, when we are consuming greens in quantity, particularly in dishes like our extra-green soups, we do pay attention to the content of oxalic acid in them. Oxalic acid will reduce your digestion on minerals such as calcium and iron; it can also give you kidney stones. Spinach, collards, and lambs quarters have enough oxalic acid that we do take care to reduce it with boiling. (Read more about calcium and oxalic acid on our partner site.)