NewNaturalista Rewind
One of my favorite childhood memories is enjoying a warm bowl of my grandma’s greens. I’d tediously help her clean each leaf before stirring them in that bottomless pot we’d let simmer for hours.
Today I keep up the tradition, adding a few other “green” favorites to the list. You’ll be happy to know that (sans the neckbones or pork) – greens are one of healthiest foods out there. Chock-full of folate, vitamin K (which helps prevent blood clotting) and a host of other vitamins and minerals – you’d do your body good to incorporate them in your diet! (I typically simmer in a pot with a tiny bit of salt, water and olive oil.)
Note: Avoid cooking greens at high heat – you want to preserve all the good stuff!
Mild Greens
Beet Greens: Mild flavor, very similar to spinach. Generates a pink liquid
Chard: The sweetest of greens, it can be used like spinach. Stem requires a little more cooking time than other greens
Spinach: Great raw or gently steamed
Bitter greens
Kale: I love lacinata kale the best, but green (above) and red bore kale are also yummy
Collard: Chop and simmer in water until leaves turn bright green or braise. Yum!
Mustard: Peppery, very assertive flavor. Strip leaves from stem and braise.
Other greats:
Rapini (also called broccoli rabe): One of the milder bitter greens, with tiny broccoli-like flowerettes amidst delicate leaves. If you use just the leaves, stripped from the stems, they’re hardly bitter at all. Braise quickly.
Watercress: Tear from stems and use leaves whole on salads for a powerhouse of nutrients and spunky flavor.
Partial Source: PCC Natural Market
