Green leafy vegetables, known as ‘greens,’ are getting attention as nutritional super-stars. Most greens contain varied amounts of potassium to help keep a healthy blood pressure, vitamin K and calcium for strong bones, and large amounts of the antioxidant vitamin A. Packed with belly-filling fiber, these leaves are great to heap onto your plate. But if you’ve never cooked them – or if you’ve found them tough to chew, take heart and follow these tips for cooking greens into delicious dishes.
Appearance – Ruffled, very thick, dark green leaves with very light green stems
Taste – Bold and almost bitter
Preparation – Turn leaves into tender, succulent greens by making:
Appearance – Dark green leaves with beautiful bright pink, yellow or white stems
Taste – Slightly tart and pungent, not as bold as kale
Preparation – Cut out the stems and cook separately. Slice the leaves into thin ribbons and cook as follows:
Arugula and Escarole
Appearance – Arugula has bright green leaves shaped rather like oak leaves; escarole looks like a soft-ball-sized head of curly lettuce.
Taste – Both taste peppery; escarole has a more bitter bite.
Article copyright © 2014 American Heart Association. This recipe is brought to you by the American Heart Association's Simple Cooking with Heart © Program. For more articles and simple, quick and affordable recipes, visit heart.org/simplecooking.