PUBLISHED 10/04/2001
Selecting and storing
Next time you're roaming the produce aisle, put a new leafy green vegetable in your cart. And make sure to:
- Select crisp, firm-looking leaves with bright color. Wilted leaves indicate dehydration and age. Also, avoid greens with browned edges or the appearance of rust on the leaves.
- Lightly rinse and wrap the base in a paper towel and place it in a plastic produce bag. Store in the refrigerator, preferably a vegetable crisper. Most greens keep about five days before wilting; some last longer if you change the paper towel and spray lightly with water.
- Rinse thoroughly in cold water to clean off grit and dirt before using in salads or other dishes. Avoid soaking so as not to lose water-soluble nutrients.
- Use a salad spinner or clean towel to dry excess water from salad greens.
- Chop greens into bigger-than-bite-size pieces (this lessens nutrient loss) for use in steamed side dishes, soups, stews and casseroles.
Greens Glossary
From arugula to watercress, greens come in a variety of shapes and flavors. With few exceptions, however, leafy green vegetables are exactly that-leafy and green. Here's a quick rundown on 19 greens available at your local supermarket.
Arugula. Distinctive, peppery flavor. Dandelion-shaped leaves with medium-green color. Adds zing to salads, soups or omelettes.
Basil. Aromatic and strong flavor. Small deep-green leaves. Use fresh in pasta and salads and, of course, mixed with crushed garlic and pine nuts for pesto.
Beet greens. Cabbage-like flavor. Dark-green rough leaves with a red stalk. Add to soups or use sparingly as part of a green salad mix.
Bok choy. Mild cabbage flavor. Celery-like stalks with a deep-green leaf from the cruciferous vegetable family. Use in a stir-fry (see recipe on right) or add to soups.
Chicory greens. Slightly bitter or tart taste. Frilly-looking, medium-green leaves. Use in salads as part of a mix or add to hearty stews for extra flavor.
Chinese cabbage. Mild flavor. Bumpy, lighter-green leaves. Use like regular cabbage in coleslaw, chicken salad or soup.
Collard greens. Stronger cabbage flavor. Big deep-green leaves. Use as a vegetable side dish or in stir-fries, soups and stews.
Dandelion greens. Bitter flavor. Spike-shaped leaves with a medium-green color. Use in salads or serve wilted over fish.
Endive. Bitter but lively flavor. Long, smooth leaves (sometimes very pale color). Use in salads.
Kale. Cabbage-like flavor. Bold green leaves with rippled edges. Steam as a side dish, or chop and add to stir-fries, soups or stews.
Mustard greens.Mild, peppery taste. Deep-green leaves with curled edges. Use in soups, stews or sparingly in salads.
Purslane. Tart taste. Small clover-shaped leaves. Use in salads and sandwiches, or steam slightly as a side dish.
Radicchio. Mild to strong cabbage flavor. Striking red cabbage-like leaf. Use in salads for color and in stir-fries for taste.
Romaine lettuce. Mild flavor. Large ruffled green leaves (pale at their base). Use as a salad, or wilted and served with an entree.
Sorrel. Sour taste. Small green leaves. Serve with other greens in mixed dishes, such as stews and casseroles.
Spinach. Slightly spicy or tart taste. Oval-shaped, deep-green leaves. Use as a salad, steam for a side dish or add to stir-fries, soups and quiches.
Swiss chard. Strong flavor. Large glossy green leaves. Steam as a side dish, use in salads or mix with low-fat cheese for a pasta filling.
Turnip greens. Cabbage flavor. Musty green leaves. Steam for a side dish, add to soups and stews, or use sparingly in salads.
Watercress. Spicy flavor. Small deep-green leaves. Use in salads and sandwiches.
