Leafy Green Information and Tips
5 Things to Do with Bitter Greens by Chivecooking.com
Arugula-A pungent, peppery flavor that is exceptionally strong for leafy food that is rich in vitamin C and potassium. Young leaves are frequently used in salads. Older leaves are usually cooked. It can also be used in pasta and with meats.
Braising Mix–This mix includes Green Mustard, Red Mustard, Kale, Tatsoi, and Hon Tsai Tai. One of the best things about these mixes is that they cook up fast. The trick is to cook the greens for only a few minutes. To braise greens, cook them for a few minutes with oil at a high heat and then add a liquid.
Chinese Cabbage (Napa Cabbage)–It is a cool season annual vegetable. They are oblong shaped and have tightly arranged crinkly, thick leaves. It is widely used in China, Japan, and Korea cuisine. In Korea, it is the main ingredient of kimchi. The outer, tougher layers are often used in soups. It is also good in stir-fry and hot pot meals. It can also be eaten raw. Unlike the strong-flavored waxy leaves on round heads of cabbage, Chinese cabbage is thin, crisp, and delicately mild.
Mesclun Mix-It is also known as spring mix or mixed baby greens. It is similar to Braising Mix. The diversity of this mix will give you a great medley of flavor and color. A complementary mix of lettuces and mustards. Some of the greens include, Red and Green Oak Leaf, Mizuna, Spinach, Chard, Tatsoi, and Frisee.
Mizuna-is a cool season Japanese mustard green that has a similar appearance as wild arugula. It has a biting and mustardy flavor. Mizuna’s most appropriate use is as an ingredient within salads, yet it can also be cooked. Mizuna is a common stir fry and soup ingredient and it can be adapted to most recipes calling for mustard greens or even cabbage.
Mustard Greens-Peppery, crispy mustard greens, also known as leaf mustard, is indeed one of the most nutritious green-leafy vegetables available around. Fresh tender mustard greens are eaten raw as either salad or in juice. In South Asian cuisines, mustard is generally stew fried or steam cooked and mixed with other greens and mixed with other greens such as spinach. Its pungent, peppery flavor is somewhat tamed by adding butter, tomato, garlic and onion to the recipes.
Salanova Lettuce-This lettuce was developed in the Netherlands by Rijk Zwaan, a global seed company, a few years ago. It is both pretty and tasty. Its leaves are those of a mature plant, fully developed with crunch and flavor, outclassing baby leaf salad mixes. The leaves stay small so they are pretty on the plate and easy to manage on a fork.
Savoy Cabbage-This cabbage has a distinctive look. The highly contrasting shades of green, combined with the deeply crinkled texture of the leaves, make savoy cabbages very appealing to the eye. Despite the rough appearance, the leaves of the savoy cabbage are tender, even when eaten raw. Savoy cabbage is milder and sweeter than regular green or red cabbages. It makes a good fit in salads, but also a much preferred alternative in just about any recipe that includes cabbage.
Swiss Chard-This is a leafy green vegetable that is often used in Mediterranean cooking and is related to beets. The leaf can be green or reddish in color; the stalks vary in color as well, usually white, yellow, or red. Fresh young chard can be used raw in salads. Mature chard leaves and stalks are typically cooked or sauteed. Their bitterness fades with cooking, leaving a refined flavor which is more delicate than that of cooked spinach.
Tango Lettuce – A loose leaf variety of lettuce that appears to look somewhat similar to curly endive. With broad green leaves that begin growing very frilly edges, Tango Lettuce develops into a longer length leaves with darker green coloring especially around the outer edges which become slightly less crinkled in appearance as the Lettuce matures. Because of the frilly look, this Lettuce is an excellent choice for use in many different salads, cheese and meat trays, and festive looking sandwiches. The stalk and leaves of the Tango Lettuce are firm but tender, crisp textured and tangy flavored.