Markets Offer More Varieties Of Greens Which Could Complement Any Meal

Dozens of greens have become available at supermarkets. To retain most of their nutrients, steam just long enough to wilt them and achieve a deep green color. Longer cooking can enhance flavor and even if many of their vitamins disappear, they will retain other phytochemicals associated with disease prevention.

Here are some greens that can brighten any meal:

Chard: It looks and cooks up like monster spinach, but inner leaves are more like lettuce. Stems should be cooked separately; the result is akin to asparagus.

The best chard has crisp, intensely green leaves. Ribs should be stiff. If chard is bunched, check to see that it has not been bruised from being bundled too tightly. Italians dress it with oil and lemon juice; the French use it in pates. It’s a good source of iron and vitamin C.

Chinese cabbage: There are three types: firm barrel shape, firm celery shape and loose-headed. Leaves are sweet, thin and crisp. It’s a good source of calcium, folic acid and potassium.

Collard greens: Collards have a tart flavor somewhere between cabbage and turnip greens. Cook them without stems, which are better chopped and sauteed. Collards are full of anti-cancer phytochemicals. Popular in the American South, collards also are a staple on Turkey’s Black Sea coast.

Kale: This hardy winter green is an ancient plant that preceded broccoli, cabbage and Brussels sprouts. If the stalks are tender, cook them with the greens. If not, chop and cook separately like celery.

Although most greens cook down dramatically - a pound can easily reduce to a half-cup - kale holds its own. Your favorite cabbage recipes might be done a good turn by substituting kale.

Mesclun: This is a mix of small greens whose exact makeup depends on the supplier. The classic South of France blend contains small lettuces, endive, arugula and chervil (herb with a lacy leaf that tastes like parsley dipped in licorice).

Mustard greens: Small is better. Larger leaves can be bitter and tough. Some mustard greens are tender in 10 minutes of simmering; others take a couple of hours.

All greens need good rinsing but this one tops the must-wash list. It has lots of vitamin C. Variations include broad-leaf mustards, broccoli raab, common mustards and curled mustards.

Turnip greens: Snappy little leaves are milder in their youth. Great source of beta carotene and calcium.