|Crazy for Crucifers
A good source of fiber, vitamins K, C, and E, folate, potassium, and calcium, these “dark green leafy vegetables” are an important part of any balanced diet. Below are a few of my favorites…
Cauliflower: A favorite these days in pizza crusts and salads. Varieties include broccoflower (a cross between broccoli and cauliflower) to purple, orange and chartreuse Romanesco cauliflower.
Rutabaga: Larger than a turnip, it’s the crossing of a wild cabbage and a turnip. Best eaten roasted, mashed, or cut into chunks to replace potatoes in soups and stews
Mustard Greens: Excellent sources of Vitamins A, C, and K. With a strong tastes, they are preferred cooked over raw. Try braising them or sautéing them with olive oil, or add them to curies and soups.
Kohlrabi: More popular in Germany and India, it is a common ingredient in curry. Beneath the purple, pale green or white exterior is a crisp, juicy and mild tasting white flesh.