LETTUCE TALK GREEN STUFF (SALLYE)
Remember, the younger the greens the more tender; the darker greens are the best for you. Dark greens are crammed with beta carotene, a potent cancer fighter. A cup of any of these greens also contains 100% of your daily requirements for Vitamin A and only 10 calories.
You can find this and more in Great Good Food Cookbook by Julie Rosso.
Popeye was right!!!
How to Make LETTUCE TALK GREEN STUFF (SALLYE)
- 1GREEN (Good for you):
Belgian endive ** white yellow-edged crunchy leaves with a bitter bite
Bibb Lettuce ** pale to medium green tender leaves with a sweet, subtle taste
Boston Lettuce ** soft, pale green leaves with a buttery flavor
Green Cabbage ** pale green, crisp leaves with a bite
Chinese Cabbage ** very light green, crinkly leaves (this is the most delicate cabbage)
Curly Endive (also known as chicory) ** curly and crisp green leaves with a pale center
Escarole ** Green leaves with a pale heart; the crisp light covered leaves are best for salads; the darker leaves a best in cooked dishes
Frisée ** The sweetest in the chicory family, the pale green to almost white curly leaves are mildly bitter
Iceberg ** Crisp, cool leaves; very mild flavor (NOT HIGH IN NUTRIENTS)
- 2GREENER (Better for you):
Arugula/Rocket ** Dark green with a peppery taste
Dandelion ** For salads, pale young leaves are best. The larger darker more pungent leave are best cooked
Loose Leaf Lettuce ** Young, soft red or green leaves are sweetest
Field lettuce (also known as Màsche or lamb's lettuce) ** sweet nutty taste; best used when young
Romaine ** Long, crisp succulent medium green or red leaves with a fresh, sweet nutty flavor
Mesclun ** is a mixture of young tender greens such as arugula, nasturtium chervil, dandelion, Oakleaf lettuce and herbs; added to green salads for extra flavor
- 3GREENEST (Best for viatmins & nutrients):
Red Cabbage ** crisp purple leaves with piquant taste
Cress ** Crisp curly green leaves with hot, peppery taste
Kale ** Dark red or green robust leaf; young and small leaves are good in salads, larger older leaves are great braised or cooked in vegetalbe dishes
Radicchio ** Brilliant, ruby colored leaves with a slightly bitter, peppery taste
Spinach ** Long, heart shaped smooth leaves with a spicy taste
Watercress ** Tiny round, dark green glossy leaves with spicy, peppery taste.