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BTD Forums  /  Cook Right 4 Your Type  /  Help me discover more greens!
Posted by: 1475 (Guest), Wednesday, January 3, 2007, 8:36pm
So I've been following the BTD for about 3 weeks, and I am totally sick if spinach.  I'm a little nervous to try the greens I see at the grocery store (except for leeks, i like them).  I'm afraid they are going to be bitter!
Are they all prepared about the same (ie sauteed with olive oil, a little salt, maybe some stock) or are there better ways for different greens?
Posted by: jayney-O (Guest), Wednesday, January 3, 2007, 8:46pm; Reply: 1
yeah they're all prepared about like that....some just take longer, I like mine to be soft to the fork...check the kale and collards thread...
Posted by: Lola, Wednesday, January 3, 2007, 9:25pm; Reply: 2
click on any vegetable in typebase and scroll all the way down to possible recipes using that  particular green.
Posted by: koahiatamadl, Thursday, January 4, 2007, 12:00am; Reply: 3
you can also use greens in stirfry - adds a bit of variety - my favourite for stirfry is kale

a lot of greens are slightly bitter but they do not all taste the same - try them and you might just be surprised how nice 'bitter' can be :)
Posted by: Debra+, Thursday, January 4, 2007, 1:04am; Reply: 4
Sauteed, stir-fried, steamed, baked and roasted...drizzle olive oil or ghee (candy on your veggies), many different salads and away you go.  Yummilicious. :D

Debra :)
Posted by: Alia Vo, Thursday, January 4, 2007, 8:16pm; Reply: 5
It's as simple as you stated, hope_floats.

You may want to try beet greens.  They are beneficial for blood type A's.  Once cooked or lightly wilted, they are succulently sweet and are a very enjoyable 'greens' to eat if you are unaccustomed to this vegetable category.

As well, I sometimes have broken up the leaves and eaten them raw in fresh salads.

Posted by: Alia Vo, Thursday, January 4, 2007, 8:27pm; Reply: 6
Forgot to add other mild greens I enjoy: rainbow chard, red chard, dinosaur kale, collard greens, young dandelion greens (older or larger dandelion greens seem to have a stronger/different taste), escarole (very good cooked or raw and beneficial for A's), romaine lettuce.

Posted by: 1475 (Guest), Thursday, January 4, 2007, 9:40pm; Reply: 7
Thank you all for your ideas!  
It encourages me to be a little more adventurous in the produce dept, especially with the beet greens, I love beets!
Posted by: Alia Vo, Thursday, January 4, 2007, 9:48pm; Reply: 8
I encourage you to visit The Wedge, other local co-ps, or Whole Foods.  

They have an abundant variety of various greens; and some are locally grown when in season or available.

Posted by: 1475 (Guest), Thursday, January 4, 2007, 10:09pm; Reply: 9
Thanks, Alia, I have visited them before and they are great.  I only wished I lived closer!  I am more south of the river, and we have a little co-op down here called Valley Natural Foods that is quite a bit smaller than the Wedge but still has great supplies.  I try to shop there whenever my pocketbook allows it!
Posted by: Rodney, Sunday, January 7, 2007, 8:55pm; Reply: 10
I like the garden greens that Costco sells BIG container and reasonably priced some are a little bitter but thats good IMHO we need bitters to help digest our foods.
Posted by: Alia Vo, Sunday, January 7, 2007, 9:37pm; Reply: 11
hope_floats - I haven't been to Valley Natural Foods as I'm closer to the cities.  But we are so lucky to have so many awesome coops throughout the metropolitan area.

Rodney - The bitter greens are probably dandelion greens; they are great for liver health.

Posted by: apositive, Sunday, January 7, 2007, 11:08pm; Reply: 12
It might have been mentioned already . . . I just skimmed . . .

But another good way to start with greens is mixed with winter squash . . . either as a soup or a stew/mash.  The sweetness of the squash combines well with the bitterness of the greens.  (I'm thinking kale or collards here.)  But bitter is not quite the right word . . . there can be a little bite, but not really bitterness.

My personal favorite greens are brocolli leaves.  I can only get them in any quantity in the summer from the farmer's market, but to me they don't have as much of that bite.
Posted by: Drea, Monday, January 8, 2007, 1:40am; Reply: 13
If one can tolerate beans, greens and beans go great together, especially in soup form.
Posted by: Alia Vo, Monday, January 8, 2007, 8:12pm; Reply: 14
Wilted greens go well in soups, as well--especially with the winter months ahead of us.  

The greens meld with the soup and provides a nice warmth and color.

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