3.6: Greens

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The term greens refers to a variety of leafy green vegetables that may be served raw, but are usually cooked. Greens have long been used in the cuisines of India, Asia and the Mediterranean and are an important part of regional cuisine in the southern United States. Most have strong, spicy flavors. The milder varieties of greens that are usually eaten raw include the lettuces.

Greens have an extremely high water content, which means that cooking causes drastic shrinkage. As a rule, allow 8 ounces (250 grams) per portion before cooking.

Select young, tender greens with good color and no limpness. Avoid greens with dry-looking stems or yellow leaves. Most greens are available fresh all year, especially from November through June. The more popular greens are also available canned or frozen.

Collards

Collard greens, often simply referred to as collards, are a type of cabbage with loose, leafy heads of bright green leaves. Collards have a sharp, tangy flavor and 100k like a cross between mustard greens and kale. Considered a staple ingredient in poverty cooking of the American South, collards are typically slow simmered with ham hocks or bacon until very tender, then served with their cooking liquid. Collards are high in iron and vitamins A and C and are best if picked young or after the first frost of autumn.

Mustard

Mustard, a member of the cabbage family, was brought to America by early European immigrants. Mustard has large, dark green leaves with frilly edges. It is known for its assertive, bitter flavor. Mustard greens can be served raw in salads or used as garnish. They can also be cooked, often with white wine, vinegar and herbs.

Select crisp, bright green leaves without discoloration.

Sorrel

Sorrel is an abundant and rather ordinary wild member of the buck- wheat family. Its tartness and sour flavor are used in soups and sauces and to accent other vegetables. It is particularly good with fatty fish or rich meats. Sorrel leaves naturally become the texture of a puree after only a few minutes of moist-heat cooking.

Select leaves that are fully formed, with no yellow blemishes.

Spinach

Spinach is a versatile green that grows rapidly in cool climates. It has smooth, bright green leaves attached to thin stems. Spinach may be eaten raw in salads, cooked by almost any moist-heat method, microwaved or sautéed. It can be used in stuffing, baked or creamed dishes, soups or stews. Spinach grows in sandy soil and must be rinsed repeatedly in cold water to remove all traces of grit from the leaves. It bruises easily and should be handled gently during washing. Stems and large midribs should be removed.

Select bunches with crisp, tender, deep green leaves; avoid yellow leaves or those with blemishes.

Swiss Chard

Chard- the reference to "Swiss" is inexplicable- is a type of beet that does not produce a tuberous root. It is used for its wide, flat, dark green leaves. Chard can be steamed, sautéed, or used in soups. Its tart, spinach-like flavor blends well with sweet ingredients such as fruit.

Select leaves that are crisp, with some curliness or savoring. Ribs should be an unblemished white or red.

Turnip Greens

The leaves of the turnip root have a pleasantly bitter flavor, similar to peppery mustard greens. The dark green leaves are long, slender and deeply indent ed. Turnip greens are best-eaten steamed, sautéed, baked or microwaved.