Green means good.Greens need an image boost. While they're among the most nutritious vegetables on the planet, taste is their downfall. Most people simply don't enjoy eating them. If you find yourself in that group, consider these suggestions: 1. Start with milder-tasting collard, kale kale, borecole (bôr`kōl), and collards, common names for nonheading, hardy types of cabbage (var. , Swiss chard, and spinach. Then move up to beets, mustard, turnip turnip, garden vegetable of the same genus of the family Cruciferae (mustard family) as the cabbage; native to Europe, where it has been long cultivated. The two principal kinds are the white (Brassica rapa) and the yellow (B. , whitish green or purple endive, and peppery pep·per·y adj. 1. Of, containing, or resembling pepper; sharp or pungent in flavor. 2. Vigorously sharp-tempered: a peppery sales clerk. 3. watercress. 2. Cooking strong-tasting chicory chicory (chĭk`ərē) or succory (sŭk`ərē), Mediterannean herb (Cichorium intybus , mustard, and turnip greens makes them much milder. Fresh greens with large, tough leaves should have their stalks removed before cooking. 3. For salads, try raw collard, kale, mustard, beet, and turnip greens. Choose the small, bright green leaves, which are sweeter. Work greens into your menus gradually by using them to accent other cooked vegetables. Soon you'll discover just how tasty green can be! American Institute for Cancer Research |
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