DARK LEAFY GREENS: good sources of many vitamins and minerals such as vitamins A, C, and K, folate, iron and calcium. They are also great sources of fiber. Examples include the following:
Arugula has a peppery taste and is rich in vitamins A, C, and calcium. Arugula can be eaten raw in salads or added to stir-fry, soups, and pasta sauces.
Broccoli has both soft florets and crunchy stalks, and is rich in vitamins A, C, and K, folate, and fiber. Broccoli can be eaten raw or steamed, sautéed or added to a casserole.
Collard Greens have a mild flavor and are rich in vitamins A, C and K, folate, fiber, and calcium. The best way to prepare them is to boil them briefly and then add to a soup or stir-fry. You can also eat collard greens as a side dish. Just add your favorite seasoning and enjoy!
Kale has a slightly bitter, cabbage-like flavor and is rich in vitamins A, C and K. Kale is tasty when added to soups, stir-fries, and sauces.
Mustard Greens have a peppery or spicy flavor and are rich in vitamins A, C, and K, folate, and calcium. They are delicious when eaten raw in salads or in stir-fries and soups.
Romaine Lettuce is a nutrient rich lettuce that is high is vitamins A, C, and K, and folate. It is best when eaten raw in salads, sandwiches or wraps.
Spinach has a sweet flavor and is rich in vitamins A and K, folate, and iron. Spinach tastes great eaten raw in salads or steamed.
Swiss Chard tastes similar to spinach and is rich in vitamins A, C, and K, potassium and iron. It is best stir-fried or eaten raw in salads.
Recipes for dark leafy greens:
Kale, Apple and Chive Flower Salad
Brown Butter Pasta with Tatsoi
Chilled Wilted Tatsoi Salad Recipe with Sesame-Ginger Dressing
Grilled Halibut with Tatsoi and Spicy Thai Chiles
Italian Sausage, Arugula and Squash Soup
Mariquita Farm’s page on Cooking Greens
Awesome photos. I added your blog to my rss. Thanks for the link.
Here is a recipe from Giada for Spinach and Bean Dip:
2 Tbsp. extra virgin olive oil
2 cloves minced garlic
12 oz. baby spinach
15 oz. can drained and rinsed cannelloni beans
1 Tbsp. fresh lemon juice
1 Tbsp. balsamic vinegar
1 tsp. kosher salt
1/4 tsp. freshly ground black pepper
In a large skillet, heat 1 Tbsp. of oil over medium heat. Add garlic and cook for 1 minute. Add 1/2 of the spinach and cook for 2 minutes until wilted. Repeat with the remaining spinach. Let the mixture cool for a few minutes. Place the remaining olive oil, spinach mixture, beans, lemon juice, balsamic vinegar, salt and pepper in a food processor and blend until smooth. Serve with crostini or pita chips.
Next is a recipe from Rachel Ray for Kale Gratin with Pancetta:
1 1/4 to 1 1/3 lbs. kale, stems stripped and chopped, about 6 cups
salt
3 Tbsp. extra-virgin olive oil
1/4 lb. pancetta, chopped into 1/2 inch pieces (I’ve also used proscuitto)
1 c. cream (I used light cream)
2 cloves garlic, smashed and chopped
1/8 tsp. nutmeg
black pepper
1/2 c. breadcrumbs
1/2 c. grated Parmigiano-Reggiano or Pecorino Romano
Preheat broiler. Boil kale and salt for 5 to 6 minutes, drain and dry. In med-high heat skillet, cook 1 Tbsp. oil and pancetta until crisp. Add cream and garlic. Season with nutmeg, salt, pepper, then reduce for 7 to 8 minutes. Add cooked greens to cream and stir to coat evenly. Transfer to shallow casserole dish. Toss breadcrumbs with remaining oil. Season the crumbs with salt and pepper and combine with cheese. Place casserole on the second shelf under the broiler and brown breadcrumbs and cheese for 5 minutes.