They are high in fiber that helps to lower cholesterol. Greens are rich in folate that helps to reduce blood levels of harmful amino acids. Many dark green leafy vegetables can be used raw in salads, either alone or combined with other types of greens and lettuce. Braise, or cook slowly, in a flavorful broth to tenderize sturdy greens such as kale and collards. Microwaving cooks greens quickly and helps retain nutrients.
Steam greens to help retain nutrients.
Try some of the new plant stanol ester margarine. Plant stanol esters are naturally occurring compounds found in soybeans, wheat, and rice. These stanol esters are now being mixed with canola to make a margarine that is healthy for you. They help to hinder the body's absorption of cholesterol.