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!!!
GREENS AND THEIR DESCRIPTIONS
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.