Leafy Green Vegetables

Greens are the most available fresh vegetable. Greens, can be harvested year round in different parts of the country. Greens are very nutritious and relatively inexpensive. They provide vitamins A, C, B, Calcium, and iron.
Some examples of these vegetables include butter head lettuce, mustard greens, collard greens, spinach, kale, turnip greens, beet greens, sorrel, romaine lettuce, and Belgian endive.

When shopping, choose crisp, brightly colored leaves, they are the young tender ones. Avoid dirty, spotty, yellow or wilted leaves. This indicates old plants. If kale, mustard and collard greens have woody stems, they have been in the field too long. When available buy loose leaves, on refrigerated shelves. The leaves will be easier to inspect. The refrigeration discourages decay and growth of bacteria.

All leafy green vegetables are short lived so if you can buy them where grown locally you will get them shortly after they have been picked. If you store them at home, put them in the coldest part of the refrigerator. Use a plastic bag with holes punched into it to maintain, crispness and moisture.

Wash the leaves, in cold water thoroughly, immediately before cooking. Sometimes the greens have grit from the ground and should be washed two or three times. To remove the stems, fold the shiny sides together, grab the stem and pull toward the tip of the leaf. Discard the stem. Place the stripped leaves in cold water and stir them around vigorously. Change the water twice.

All leafy greens should be boiled, steamed or sauted gently and quickly. The way to preserve the fresh color, texture, and flavor is to keep the cooking time at a minimum. The most common mistake when cooking them too long, the color changes and they get mushy. Serve the greens fork tender at their most nutritious value.

If you like "Country Cooking," Here is Grandma's Recipe

Prepare greens as above. Washing and stripping stems. Mix greens, kale, mustard greens, (whatever is available) Chop one onion, place in a five quart Dutch oven. Fill Dutch oven one-half full of water. The greens will fill to the top of the pan at first but will cook down. Add salt to taste and one ham hock. Cook on medium heat until fork tender. Drain the greens, cut greens to bite size portions. You may serve with apple cider vinegar if desired.

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