![]() ![]() ![]() Enjoy within a few days, as the leaves are likely to wilt or spoil if stored beyond that time frame. Keep them refrigerated and be sure to wash and dry the leaves thoroughly before using. Look for different types of leafy greens at your local grocery store or farmers market. Kale can be baked into chips, which makes for a great tasting, healthy snack. They also can be added toward the end when making a homemade soup. For example, baby spinach leaves add a nice flavor and color when folded into an omelet. Greens also can be added to soups, stews, casseroles and other dishes. When cooked, greens can shrink down by half, so this is important to consider when planning meals. To avoid instant wilting, postpone dressing leaf lettuce until just before. Try sautéing them in a little oil, then season with spices, such as garlic and just a little salt and pepper. Red leaf has a burgundy tint and mild flavor, similar to that of green leaf, while oak leaf is spicier and nuttier. Many leafy greens, such as spinach, kale and collard greens, also are well suited for cooking. For a mild flavor and delicate green color try mâche, Boston or Bibb lettuce.For flavor with a "bite" try chicory or escarole.For leaves that aren't green try red-and-white radicchio.For a peppery flavor try arugula or watercress.Perk up your salad-making with more flavor, color and texture by mixing in different greens. Check the Nutrition Fact Label or choose dressings made with oils more often, because they provide unsaturated fat, which is considered to be healthier than cream-based dressings. Greens supply lutein, which contributes to good vision and may help protect your eyes from macular degeneration, and they provide vitamin K, which plays a role in blood clotting and bone health.Ī small addition of fat can help with the absorption of certain nutrients. Some greens deliver folate, potassium and dietary fiber, too. For example, romaine has nine times more vitamin A than iceberg lettuce. The darker the leaves, the more nutrient-rich the lettuce. Mesclun, a mix of young salad greens, offers a variety of different types, such as arugula, frisée and radicchio, but the exact mix might vary.ĭark-green leafy greens offer plenty of the antioxidant beta carotene, which helps to form vitamin A in the body and may help lower the risk for certain diseases. Leafy greens can be either dark or light in color and include types such as spinach, romaine, kale, escarole, and endive. Lettuce, a type of leafy green, is one of the most commonly eaten veggies in the United States. Monkey Business Images/Monkey Business/Thinkstock
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