Green vegetables are chock full of magnesium which is an essential mineral and key nutrient that your liver needs to manufacture enzymes for toxin breakdown. Greens are also extremely high in chlorophyll which is a phytonutrient that literally sucks up environmental toxins from the bloodstream.

With their distinct ability to neutralize heavy metals, chemicals, and pesticides, these cleansing foods offer a powerful protective mechanism for the liver.

Eat green, leafy vegetables like arugula, beet greens, all types of Swiss chard, collard greens, dandelion greens, endive, escarole, frisée, kale, lettuces, mustard greens, radicchio, spinach, spring mix, turnip greens, and watercress.

Some creative ways to eat green, leafy veggies are: chop them up and throw them into your scrambled eggs or smoothie, use them as a base for your next salad, or saute them lightly with onions and ground chicken or beef. You can use romaine leaves as wraps in place of tortillas.

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