How To Prepare Leafy Greens Go Green: The Ins and Outs of Green
Leafy Vegetables The term greens refers to a variety of leafy
green vegetables that can be served raw or cooked. Salad greens
vary greatly in size, shape, color, and flavor. Some are sold as
heads and some as individual leaves. Flavor and color often go
together--mild, sweet, pale colored butter and romaine lettuce
and spicy, bitter dark green watercress and arugula. Mild
flavored greens are relatively neutral and pair well with just
about any ingredients. Bitter and spicy greens lend themselves
well to more intense flavors such as sweet fruit and ingredients
higher in fat like cheese or bacon. Dark, leafy greens are
extremely nutritious and very high in many vitamins and
minerals. Know Your Greens Cooking greens are frequently used in
the Asian and Mediterranean cuisines and are an important part
of regional cuisine in the southern United States. Many, such as
cabbage, mustard greens, dandelion greens, kale, and collard
greens have strong or spi