(Sorry, iceberg.) The leaves are so sturdy that you don't need to be nearly as careful to avoid bruising and crushing as with other greens. Stack several leaves on top of one another and roll for easier chopping. Is it healthy? Or sauté them as-is for a sharper flavor. Collard greens are mild, earthy, and delicious when treated well. Use them as you would chard leaves but note that the greens from red beets will stain things (including lighter vegetables) a lovely shade of pink. To soften the sharp bite of dandelion greens, slowly simmer or braise them with some bacon or pancetta. FYI: This image shows the turnip greens growing back; eventually they will look similar to the beet greens. They are usually sold on their own and bunched like collard greens, but you can sometimes find them still attached to turnips. Longer cooking leads to an increasingly mellow flavor. When you’re at the market or grocery store, you want to look for fresh greens: crisp, rich in color, and not wilted. Escarole sautéed with garlic, olive oil, and cannellini beans is a classic combination, especially in a warm, hearty soup. They deliver 2 grams of protein or about 4 percent of the recommended daily intake. Like beet greens, they are usually only available when sold attached to the vegetable in question. Swiss chard has very dark green leaves punctuated by bright white stems and ribs. Everyone makes chicken noodle soup a little differently, but the base of most recipes starts with celery, carrots and onions with roasted chicken and egg noodles in a hearty chicken broth.Herbs like basil, oregano, thyme or rosemary and garlic are often added to recipes … The ribs are often cut out and used separately, either in the same recipe or for use in a different recipe (roasted chard stems are delicious). Plus, with baby bok choy, you don’t need to spend time tearing apart the leaves into bite-size pieces. It’s so popular yet, somehow, it never makes it into your grocery basket. Yes, turnips. They become meltingly tender and will soak up the flavor of whatever else you've put in the pot. Plus, you’ll berolling in fiber — just 2 raw cups delivers 12 percent of your daily recs which is helpful in weight control, wellness, and healthy aging.Dreher ML, et al. If working with a head-type green that has been blanched, cool under cold running water and then cut in half. Spinach is the quickest cooking of the greens listed here. Where to find: Farmers' markets and well-stocked Chinese groceries. rolling in fiber — just 2 raw cups delivers, huge boost of antioxidant power in the form of, beet risotto with goat cheese and beet greens, magnesium, potassium, folate, lots of vitamins, and even sulforaphane, watermelon salad with goat Cheese, watercress, and mint, 9 Green Smoothie Recipes You’ll Actually Enjoy, 31 Smoothies That Pack in the Veggies (Not That You Can Tell), 35 Veggie Side Dishes That’ll Outshine Any Entrée, 15 Summer Salads You’ll Actually Want to Eat, 7 Simple Side Salads That Go With Everything. Curly kale has broad leaves with wonderfully curly edges that are a deep green color. Head-type greens may benefit from being blanched for 1 1/2 to 2 minutes before it is braised. They have a sharp flavor much like radicchio but more so. Bacon, garlic, chiles, and tomato are all good flavor agents. Turnip greens are the greens of turnips. 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