Think Green. We use that color to explain so many things - clean environment, safe products, money, the color, someone is looking sick, jealousy. We like this color, we use this color, we discuss this color. But do you eat this color? Oh I know you just blushed. Because we love green green but many of us as kids decided that healthy green vegetables have no place in our world or our tummies. But as an adult we are told these foods are "good for us" because they are so "healthy". And our reactions range usually from "Blech!" or if I must *take a bite with eyes closed super tight and nose plugged with other hand while other hand holds the fork ready to jam the green health food into our mouths. I should preface most adults are like this who haven't really given "greens" a chance.
Actually, they are quite tasty. Are you thinking I am a pod person? No I am one of you I promise. Green vegetables to me used to mean no flavor or rabbit food. But as I allow myself to use them more often I am becoming more familiar with their tastes and textures and what works for a meal (at least in our household) and what most likely won't be crossing the threshold of our home. If you haven't guessed yet we ate Turnip Greens for the veggie of the week. Quite tasty and now having sampled a variety I can share a little bit of their differences.
We'll call them the Big Five Greens. (If for no other reason because our household has sampled all five and they are fairly common at popular supermarkets so you can too sample all five and pick your favorite :)
If you shop at Whole Foods they label produce with ANDI scores. According to http://www.belsandia.com/andi-score-andi-nutrition-rating-system.html ANDI stands for Aggregate Nutrient Density Index developed by Dr. Joel Fuhrman which
basically identifies the most nutritional bite you can chew meaning high nutrients for less calories - this works high in the favor of greens but works against healthy fats (nuts, olive oil). So though I find the information interesting and worth learning it - by no means should it dictate your diet completely. Eat with knowledge is what I advise (and I am just a person with little nutrition background - more of a recent hobby and by no means have a doctor license.)
So our big five green choices: Kale, Mustard, Turnip, Collard, and Beet greens is what I plan to compare. First off the first four listed: Kale, Mustard, Turnip, and Collard Greens have an ANDI score of 1000. Which is the highest score listed on the ANDI. Beet greens come in at a much lower number. I think in the 300s but I had trouble finding the actual number online.
My favorite green is the Turnip Green which we just tasted last night. We cooked it typical southern fashion where you boil it down with spices and some tasty fat. Not the healthiest preparation but I think is a great way to introduce yourself to the vegetable. They have a bit firmer texture than collards but definitely not as strong as kale. So the turnip greens hold up really well for a soup or the boil down method. And then you can use the stock to create flavorful rice or soup. The turnip greens have a great spiciness to the ending of their bite that allows it to incorporate with a smoky, salty, or sweet flavor. We ate the greens with some cod and a little bit of rice and a cool cucumber salad. Odd mixture but we were trying to finish up some odds and ends. The greens mixed well with the whole meal.
Second up for my favorite are beet greens. They have such a delicateness to their leaves and sweetness as they carry some of the beet flavor into their red veins. We wilt these down in a saute pan with a small amount of liquid (a flavored vinegar usually and some water just to wet the pan and allow the green's water to do the rest of the wilting) with a bit of salt and pinch of sugar (to really highlight the greens' natural sweetness) a bit of pepper or other "spice" and you have a delicious, nutritious, and super easy side. I think this green is a great way to incorporate greens into a kid's diet (or the apprehensive adult). The liquid clinging to the greens is usually tinged red which adds some color, beauty, and for the crowd who appreciates it a bright purply tinged blood :)
Third I will go for the much talked about superfood - Kale. Kale is a strong leaf both texture wise and flavor. Its dark color is from all the nutrients that call this vegetable home. Kale is strong enough to handle some baking and many people I know brag about Kale chips. I have it down as a recipe to definitely try ( I do warn you the smell in the oven is a bit strong - think burning leaves - but the taste is fantastic :) We have had kale several ways. Raw in some salads - such as a quinoa salad with some fruit to sweeten the salad. We have also half wilted, half sauteed the leaves. I prefer cooked kale vs. raw kale. I feel it holds a bitter taste which I am not a huge superfan. But have learned it can work when balanced against other flavor profiles.
Collard greens are a staple around these parts of the country ( I am based in South Carolina). I can honestly say I do not recall ever seeing Collard Greens let alone ringing them up (I worked in a grocery store for 7+ years in northern Minnesota) until we moved here. And my husband remembers eating them for most New Years' Days. For the last couple of years we have tried to uphold the Southern tradition of eating black-eyed peas and our collard greens to bring us both luck and prosperity into our upcoming year. I find the collards a bit more fragile than the hearty greens and a bit more mild. Kale has bitterness, turnips have spiciness, and beets have sweetness and collards just are collards in my opinion. We have only had collard greens in the boil 'em down fashion. Maybe worth trying a new method for these.
And my least favorite green are the Mustard Greens. I truly believe this has to do with our preparing them like collard greens and drowning what I imagine to be a sour spicy flavor. I enjoy true mustard taste as was quite disappointed that I didn't love these greens thinking these would be my most favorite. Maybe I went into the tasting with too much expectation. They also are pretty hardy for leaf strength - not quite like weight lifter kale but runner - up definitely. I haven't given up on these leaves yet. They deserve a second chance but with a recipe more their style.
Hope this gave you a new understanding and appreciation for the world of greens. Don't be afraid of them (you are even stronger than kale. Imagine how strong you would be if you ate kale :)
May your HealthFULL Journey be filled with culinary adventures, active happiness, and inspiring motivation. 'Til we meet again. . .
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