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

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Eating By Color: Green

With both St. Patty’s day and spring just around the corner, what better color to focus on than green? March is also National Nutrition Month and this year the focus is eating a variety of colors-- so be sure to check out some yummy orange and red colored foods.