Green Power
By Nancy Honig
I recently signed up for a delivery service of fresh fruits and vegetables, and part of my reasoning was to make myself branch out and eat a wider variety of them. I am a big fan of fresh spinach and Romaine lettuce, and like most of you, I grew up on the typical iceberg lettuce. I enjoy a spring mix salad as well, but I don’t often choose other fresh greens to incorporate into meals. I think part of it for all of us may be not knowing what they taste like, or how best to use them. So, here is a simple primer to get both you and me more familiar with our greens.
Chinese Cabbage – There are two different kinds of vegetables that are both referred to as Chinese Cabbage. One is Bok Choy. It resembles a cross between a celery and green Swiss chard. The head consist of white celery-like stalks with deep green, veined leaves. Raw leaves have a slightly sharp tang while the stalks are not as bitter; cooking turns the leaves milder and the stalks sweeter. You can get baby bok choy that are very tender and even sweeter. Bok choy can be easily steamed or stir fried. It has a mild cabbage flavor and is a powerhouse of nutrients. Napa cabbage is also referred to as Chinese cabbage. It looks like a paler version of tightly closed romaine lettuce. It has a more delicate taste and texture than regular cabbage. It can be eaten raw in salads, as well as cooked like regular cabbage. I have done both and really like its flavor and texture.
Kale – Also a member of the cabbage family, kale comes in many varieties and colors. When selecting, avoid limp leaves or yellowing leaves, because the flavor becomes stronger as it gets older. It is also important not to store it with any fruits that give off ethylene gas, such as apples, as it will yellow the leaves quickly. Because the center stalk is tough it should be removed before eating. Its peak season is fall and winter. Kale can be used in the same way spinach is used. Dried kale chips have become very popular in recent years.
Mustard Greens – Mustard greens or leaf mustard are a catch-all for a number of greens with a distinctive peppery taste. They are more delicate than kale but have a stronger bite. They can be any where from mild to extremely pungent in taste. Young leaves can be steamed or stir fried, while larger mature leaves need to be stewed or braised until they are tender. They are usually served as a side dish flavored with onion, garlic, ham or bacon.
Collard Greens – Another of the cabbage family member, their large smooth leaves are deep green in color and don’t form a head. Their heavy stalk is inedible and should be cut out. They are one of the milder greens and their flavor is somewhere between a cabbage and kale. They can be prepared in any manner suitable for spinach or cabbage. They tend to need a lengthy cooking time to make them soft.
Swiss Chard / Chard – These greens come from a variety of beets actually grown for its tops rather than its roots. The dark green leaves are wider and flatter than beet greens and they have a distinctive but not sharp flavor. Unlike many greens, the stalks of chard don’t need to be discarded. The leaves are similar to spinach. The stalks are often cut out and prepared like asparagus. There is a wide array of varieties that come in many colors. Chard is best in early summer and early fall.
Arugula – This salad green is often bitterish with a peppery mustard flavor. When it is very young it is only slightly bitter, but as hot weather arrives the leaves become more so. Very popular in Italian cooking, it can be added to salads, soups and sauteed vegetables dishes. It can also be used in pesto.
Kermit the frog said, “It’s not easy being green”, but it certainly can be easy to eat your greens. Now go enjoy some!
