"Spring greens" is a catchall term for the variety of leafy goodness that appears at its freshest during the cooler spring months. The leaves come in all shapes, sizes, and shades of green, from jagged arugula and smooth baby spinach to curly escarole and hearty collards. And all of them pack a healthy punch.
Greens are beautifully versatile, fitting easily into several types of dishes. They are the ideal base for salads — try a mix for a variety of tastes and textures. Stir chopped arugula or watercress into warm rice or chickpeas. Simmer a pot of kale and sausage soup. Make an easy side dish of chard to complement chicken, steak, or salmon. Spring greens elevate the nutritional value of any meal.
There´s a reason why all the greens clock in with three-star ratings. Aside from their attractive color, the beauty of greens is that they are low in calories and high in nutrition. They´re also low in less desirables (fat, sugar, sodium) and high in more desirables (beta carotene, vitamin C, calcium).
Among the most healthy are cruciferous greens — the same family as broccoli and cabbage. Greens in this category range from tender salad leaves to hearty cooking greens, and include arugula, bok choy, collards, kale, mustard greens, and watercress. Several studies show that these nutritious greens also fight cancer.
We carry a variety of spring greens. Some can be eaten raw, while others need to be cooked, and some are scrumptious prepared both ways.
- Tender greens like baby spinach, arugula, watercress, and young dandelion greens are best for salads. They are delicate and shrink when cooked — and they cook quickly. Stir tender greens into rice or pasta, as in our Orzo with Speedy Spinach Sauce, for a quick healthy dish.
- Mellow greens such as chard and beet greens have a mild, slightly sweet flavor, and need to be cooked. To get the best nutritional and flavor value, rinse well, and steam with just the water remaining on the leaves. Then, if you like, sauté with a little olive oil and a bit of garlic for an extra flavorful side dish.
- Hearty greens such as collards, kale, and broccoli rabe require longer cooking times, and are best cooked in boiling water. These greens are delicious in soups and stews.
