Leafy Greens

Kale, Swiss Chard,Collard greens, Mustard greens, Turnip Greens, Lettuce.

Actions: Antioxident anticancer

Uses: Although the nutrient amounts chance with each green in general it can be said that leafy greens are excellent sources of vitamin A, and chlorophyll and good sources of vitamin C, with some calcium, Iron, Folic Acid and potassium

Buying and Storing: Buy bright green, crisp,(not wilted) greens and store them unwashed in a vented platic bag in a cold spot in the fridge. Leafy greens are very tender and will go limp and turn Yello or brown. when not stored or handled properly. Store away from fruits and wash before using.

Culinary Use: Remove tough spine and stems shred or chop leafy greens or tear the tender greens for salads. The stronger tasting greens like (kale, swiss chard, collard greens and mustard, turnip) work well in hearty dishes like curries, legumes and spicy Indian and Morroccan dishes. Use the milder flavored greens in salads, with grains and as garnishes.