I am told and have read that boiling and draining the water from the veggies works.

However if you have oxalate issues - spinach and chard have among the highest oxalate content and I dont really know how much you are actually eliminating. Kale, bok Choi, mustard greens are low. You need to read up on and consult with someone who can better advise. It also depends how frequently you are eating these and if you are eating with other calcium rich foods to balance that out. I would consult with someone who is aware.

But I would think you have to balance with no/low oxalate raw - lettuces (except spinach) primarily are low/no oxalates. Because I’m their raw state if you can tolerate them and they are fresh and organic - provide more complete nutrients that might be lost in the boiling for vegetables that are higher in oxalates.

Consider pastured chicken neck, bones and feet for collagen so your not just consuming pork.

I also make a rich vegetable broth with kelp, variety of mushrooms, onions, and watercress and other low oxalates vegetables (add root vegetables if you can tolerate) and your also then getting minerals as well. Of course if you have no oxalate issues I imagine the sky is the limit 😃