All About Greens

greensDid you decide to eat healthier this year? You probably already know that greens are nutritious and overall really good for you. Now the challenge is to know all about them and also how to make them taste delicious.

Here is the information about greens readily available in your local markets:

Collard Greens

collard greens

These greens are a great addition to pork dishes. But this fiber-rich favorite is quite a bit more versatile than you may think. Try collard with sliced avocado and sesame seeds or baked with cheese as a creamy gratin.

Bok Choy

bok choy

Don’t just add this green to stir fry – these vitamin C packed leaves can be eaten raw, added into salads or even chicken noodle soup

Spinach

spinach

Tied with kale as the most nutritious of all greens, spinach delivers more than a dozen flavonoids (anti-inflammatories and cancer fighting compounds) and half the recommended dose of vision-maintaining vitamin A in one 1/2 cup serving. You can add it to your omelet in the morning, to your salad at noon and just about any meal at dinner time.

Dandelion Greens

dandelion greens

With their peppery taste and abundance of vitamin K, these greens are best served simply – sautéed with olive oil and garlic or tossed in a salad in place of arugula

Mustard Greens

mustard greens

These vitamin A rich leaves are anything but subtle. They will add spicy jolt (much like horseradish) to braises, curries and pastas.

Kale

kale

Rich in vitamin C, kale makes awesome Caesar salad, brightens soups and will supercharge pesto. You can easily find and use either Tuscan kale (not the curly one) or the more popular curly one.

Beet Greens

beet greens

You can thinly slice these strong, potassium-rich leaves and mix them with shredded beets for a delicious salad, or combine torn leaves with still-warm roasted beets – that will make the leaves wilt and you will have a great addition to any dish!

Swiss Chard

swiss chard

If you  want a break from spinach or kale, use this wonderful green. Swiss chard is a powerhouse in its own right. You can use its sweet stems and leaves in any pasta or add them to any soup. Just a note: the stems need extra cooking time, so chop them up and add them to the dish a few minutes before the leaves.

Escarole

Here here are few tips for you:

 

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About the author

Hanna Trafford

Hanna is the mother of two grown sons Dan and Dusan Nedelko, step mother to Abbie Gateman and is also a brand new Grandmother. She is the lead editor of Mama Knows and is hoping to create an exchange of communications with other grandmothers, mothers and daughters - giving everyone the opportunity to learn and share about everything that is "Mama"

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