greens


Edible leaves of certain plants such as the beet, collard, dandelion and amaranth; broccoli raab; callaloo; chard; chicory; italian dandelion; kohlrabi; mustard greens.

From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.

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Eat More of Your Greens

You can eat the stems of sturdy greens like Swiss chard, kale and collards. Just note that the stems take longer to cook: When you're chopping, set the stems aside so you can cook them separately

Trim Greens with Ease

Hot Tips From Food Network Kitchens' Katherine Alford: Removing the stems from leafy greens like kale and chard is an oddly satisfying task. Here are two methods.

Soften Tough Greens

Hearty greens like kale, chard and collards are delicious in salads, but you'll want to soften them so they aren't so tough and chewy.

Salad Greens: A Primer

Pick the right texture and taste for your garden-fresh creation.