A Guide to Greens
Cyrus, our produce assistant manager, put together a guide to some of his favorite greens
available in our produce department.
Microgreens
Microgreens are young plants that are harvested as a sprout. The pack lots of flavor and nutrition and, because they are often grown hydroponically, they’re available at the co-op all year round.
> Microgreens vary in flavor depending on plants used. They can be savory and crunchy or light and delicate.
> delicious on sandwiches, salads or as a soup garnish.
Dandelion Greens
Dandelions are abundant in the Midwest and often can be found in parks and backyards. Many people hate the sight of dandelions in their yards, yet dandelion greens make a nutritious and flavorful addition to summertime meals. We don’t recommend harvesting your own dandelion greens unless you know that the area they are growing is free of pesticides, fertilizers and chemicals.
> Dandelion greens have a strong bitter flavor, but are savory and delicious when cooked. Young dandelion greens are milder and tenderer and can be eaten raw.
> Young dandelion greens are great for salads (leaves harvested before plant flowers). Matured greens should be sautéed or blanched for 20-30 seconds and are delicious with soft cheeses on crackers or buttered and tossed garlic, nuts or chilies.
Romaine
Romaine is a hearty lettuce commonly found in salads at restaurants and delis. Romaine is far more nutritious than iceberg lettuce and has a crunchy, juicy texture that makes it especially versatile.
> Romaine is slightly bitter, juicy and crunchy.
> Most commonly used in cold salads, but holds up well for wraps or boats. Delicious on the grill or pan fried and topped with blue cheese.
Butter
Butter lettuce is a beautiful green lettuce named for is savory taste. Because it's often sold with its root system is intact, it will likely keep better in your fridge.
> Butter lettuce is savory, smooth and less bitter than other salad lettuces.
> delicious eaten raw on sandwiches, in wraps and salads
Collards
Collards are traditionally used in southern style cooking. As a member of the brassica family (same as broccoli, brussels sprouts and cauliflower), they grow well in colder seasons which keeps them available locally longer than other greens.
> Collards cook up savory and sweet with a rich, satisfying texture.
> Remove the tough inner stem, cut into ribbons and cook low and slow. Collards are delicious with bacon, sausage, southern style dishes, beans and chilies.
Baby Bok Choy
Baby Bok Choy is often used in asian style cooking. It's best sautéed and tossed with a stir fry or noodles. Baby Bok Choy is smaller and more tender than regular bok choy, and therefore, makes for a shorter cooking time.
> Bok Choy is savory and juicy when cooked and is delicious with sesame oil, soy sauce, chilies or garlic. Eat it raw in a salad for a milder and sweeter crunch.
> Baby Bok Choy cooks up tender throughout, so feel free to experiment with cooking the bok choy heads whole sautéed in a heavy bottom pan or toss it in soups