Greens of all types are the nutritional power houses of the vegetable family. Rich in Iron, Vitamin C, minerals, and phytochemicals such as beta-carotene, lutein, xeaxanthin and packed with fiber.
There are many types of greens; some are stand-alone vegetables like collard and kale and others such as beet, turnip and mustard greens are a happy by-product of other delicious vegetables.
There are also essentially two types of greens: tender which require a quick cooking with no additional liquid and hearty greens which require a bit of braising to make them delicate and wonderful to eat. Continue reading