As the weather gets colder and indoor activities become more common cooking moves up on the list of activities–so why not explore all the different varieties of greens! Greens include any type of cabbage where the green leaves do not form a compact head. Collard, mustard, kale, swiss chard, and broccoli rabe are all different varieties of greens. At baseline greens are bitter; however, the bitterness of greens can be diminished by blanching them in boiling water prior to cooking. Greens can than be sautèed or added to various dishes during cooking. Nutritionally speaking greens are high in Vitamins A and C.
For more information on greens and other fruits and vegetables of the month visit the center for disease control’s (CDC) website www.fruitsandvegetablesmatter.gov
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