Lettuce Talk Green Stuff (sallye) Recipe

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sallye bates


A quick informative guide to the greens in your life (or at least they should be in our lives).

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!!!


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  1. GREEN (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)
  2. GREENER (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
  3. GREENEST (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.

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Course/Dish: Vegetables, Lettuce Salads
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian, Low Fat, Low Carb
Other Tags: Quick & Easy, Healthy

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