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Products > Vegetables > Greens (Other)

Greens (Other)

General Information

Americans around the country are starting to appreciate hearty greens like turnips, collard, mustard, chard, kale, dandelions and broccoli raab (rapini) that previously were mostly used in southern cuisine.  Many trendy restaurants now offer broccoli raab, usually with some sort of pasta.  

Selection and Storage

With all greens, choose those that have good, green color with leaves that do not show any yellowing, withering or blemishes.  Stems should look freshly cut and should not be dried out, browned or split.  Once home, discard any bruised or yellow leaves and remove any bands or ties that hold bunches together.  Wash greens in plenty of cool water, drain and store loosely in plastic bags (preferably perforated) and gently wrapped in paper towels.

Preparation and Cooking

Place the core end of the head on the counter, place your hands over the leaves close to the central stem and push down with one sharp quick motion.  The leaves will separate from the core.  Break off the heavy stalks from the leaves and discard.  Wash the leaves in cold water and dry like salad greens.  The greens can be cooked easily by boiling, steaming, or braising.

Popular Varieties

Broccoli Raab (also called broccoli rabe, broccoli di rape and rapini) is sold in tight bunches looking like a cousin of the more traditional broccoli but with smaller stalks and florets.  It has a pleasant, peppery flavor.

Chard or Swiss Chard has a tart quality that sets it apart from other greens and comes in red and green varieties.  The green has white veins running through the leaves and a white or creamy white stem.  Red chard has a red stalk that is often thinner than the stalk on green chard and red veins that may run through green or red leaves.  Red chard is sometimes called rhubarb chard.

Collard greens have white-veined, wide green leaves with a leathery texture reminiscent of elephant ears.  Large bunches require long cooking, so look for ones with leaves as small as possible and stems that are not too thick.  Collard has more of a cabbage-like flavor than other greens.  

Kale is a sturdy green that loves the cold and is often displayed outdoors because of its tolerance to cold weather.  There are two commercial types.  Scotch kale has curly edged leaves with color that can range from spruce green to bluish or grayish green, depending on the variety.  Smooth-leafed kale has leaves with very little curl, is small and tender and can be used in salad mixes.

Salad savoy's flavor mildly resembles cauliflower, broccoli, or cabbage.  When cooked, it becomes extraordinarily mellow.  Its fluffy, circular heads have white, rose or violet centers framed by curly, deep green outer leaves.  

Mustard greens are a light, almost lime, green with softer and more delicately ruffled leaves than kale.  Some varieties have deep red or maroon leaves with green highlights.  As the name implies, it has a tangy, mustard-like flavor.  Smaller leaf varieties, such as baby red mustard greens, are often found in salad mixes.

Turnip green's sharp flavor (as well as their coarse texture) mellows with cooking.  Turnip greens can be cooked like mustard greens or collards or added in strips to stir-fries and soups.