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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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.

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

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.

In Season: Green Beans

Here are some green bean basics and healthy ways to prepare this summer crop.