Cook’em slow, that’s
what I’ve always heard.
That’s the main reason dark, leafy greens never found their
way into my grocery cart. Cooked greens reminded me too much of the
slimy stewed spinach that used to send me into hiding as a child.
So there was an emotional obstacle that needed to be overcome before
I could consider preparing greens at home. I had to find some compelling
reasons to give them a try. I didn’t need to look far. Greens,
whether mustard, turnip or collard, are nutritional powerhouses, budding
with calcium and vitamins A, C and K. Kale packs the most punch, with
the same amount of vitamin C per serving as an orange and as much
calcium as 1/3 cup milk.
Guide To Greens
Chard - Both the pretty red - stemmed
red chard and regular green have a mild taste.
Collard - Has a softer, sweeter taste
than bitter greens such as collard. They are best boiled for 10 minutes,
then sauteed in a small amount of oil; according to Johnna Albi and
Catherine Walthers, authors of “Greens Glorious Greens.”
Kale - A 1-cup serving of this nutritional
wonder contains 5 grams of fiber, all the daily requirements for vitamins
A and C, and 134 milligrams of calcium - and only 43 calories. For
best results, chop kale well and cook it in boiling water for 4 to
5 minutes, season and serve.
Mustard - Bitter and pungent, this green
is best prepared with milder-tasting greens or sweet vegetbles, such
as beans, carrots, corn, sweet potatoes and leeks. These greens can
add a nice nip to soups and stews.
Spinach - One of the dark green leafy
vegetables that can be enjoyed raw in salads as well as cooked.
Turnip and beet greens - don’t
discard the leafy tops of these vegetables - they are delicious when
sauteed, stir fried with other vegetables or added to soups or stews.
