What culinary addition helps the body absorb fat-soluble Vitamin A when preparing mustard greens?

Pairing with fats like olive oil or bacon fat

Vitamin A, alongside Vitamin K, Vitamin D, and Vitamin E, belongs to the category of fat-soluble vitamins. This means that, unlike water-soluble vitamins which dissolve easily in bodily fluids, fat-soluble vitamins require the presence of dietary fat to be properly absorbed through the intestinal lining and transported throughout the body. When preparing mustard greens, which contain Vitamin A in the form of beta-carotene, incorporating a source of healthy fat significantly enhances nutritional uptake. Examples of suitable fats mentioned include olive oil, which is a monounsaturated fat, or richer sources like bacon fat. Consuming these greens alongside such fats ensures that the body can efficiently extract and utilize the beneficial Vitamin A content, maximizing the nutritional return from the meal.