{"id":303,"date":"2015-06-17T19:25:19","date_gmt":"2015-06-17T23:25:19","guid":{"rendered":"http:\/\/blog.thefoodstand.com\/2015\/06\/17\/2015617what-is-this-leaf-your-greens-cheat-sheet\/"},"modified":"2016-03-30T14:25:56","modified_gmt":"2016-03-30T18:25:56","slug":"what-is-this-leaf-your-greens-cheat-sheet","status":"publish","type":"post","link":"https:\/\/blog.thefoodstand.com\/2015\/06\/17\/what-is-this-leaf-your-greens-cheat-sheet\/","title":{"rendered":"What is this leaf? Your GREENS Cheat Sheet"},"content":{"rendered":"<p>Of course we know we should eat our greens, but last time we ventured to the market, the \u2018greens\u2019 options were&nbsp;ENDLESS. With so many different shapes, sizes, variations in color, sometimes we don\u2019t know where to start either. So we pulled together a&nbsp;Greens Cheat Sheet&nbsp;so you know which leafy bunch to reach for.<\/p>\n<hr \/>\n<p>      <img src=\"http:\/\/static1.squarespace.com\/static\/52c58dfae4b042338f2e2887\/53552ffde4b0c67c912fbd13\/5581b559e4b0ef81132601b4\/1434563932492\/\/img.png\" alt=\"\"\/><\/p>\n<p><strong>BOK CHOY<\/strong><\/p>\n<ul>\n<li><strong>Taste<\/strong>: A cross between lettuce and cabbage.<\/li>\n<li><strong>Best eaten:<\/strong> The stalks can be eaten raw, but it\u2019s best to cook (steamed or&nbsp;saut\u00e9ed) &#8211; and cook it quickly so the stalks stay&nbsp;crisp and the leaves stay tender.&nbsp;<\/li>\n<li><strong>How will I know when I see it?&nbsp;<\/strong>It looks like the lovechild of celery and romaine.<\/li>\n<li><strong>To pick:&nbsp;<\/strong>You want dark green, glossy leaves and bright white stalks.&nbsp; Brown spots can mean poor storage\/ flavor loss.<\/li>\n<li><strong>To cook:<\/strong>&nbsp;Cook baby bok choy whole, chop older\/ larger bok choy leaves before cooking + steamed. But cook it quickly so the stems stay crisp.&nbsp;<\/li>\n<\/ul>\n<p>      <img src=\"http:\/\/static1.squarespace.com\/static\/52c58dfae4b042338f2e2887\/53552ffde4b0c67c912fbd13\/5581b595e4b0bd58b02c2e4b\/1434564002972\/\/img.png\" alt=\"\"\/><\/p>\n<p><strong>CHARD<\/strong><\/p>\n<ul>\n<li><strong>Taste<\/strong>: The leaves&nbsp;taste&nbsp;similar to beet greens and spinach &#8211; a little bitter. The crunchy&nbsp;stems are slightly sweet.<\/li>\n<li><strong>Best eaten:&nbsp;<\/strong>Cook the leaves like you would spinach and the stalks like asparagus. If juicing, de-stalk it.&nbsp;<\/li>\n<li><strong>How will I know it when I see it?&nbsp;<\/strong>Look for red\/green leaves attached to brightly colored stalks.<\/li>\n<li><strong>To pick:<\/strong>&nbsp;Look for vibrant color and unbruised leaves and stems. The leaves should be firm and not wilted.&nbsp;<\/li>\n<li><strong>To cook:&nbsp;<\/strong>It cooks quite quickly when you&nbsp;saut\u00e9 or braise it, but you can also eat it raw. The hearty leaves can hold up well without wilting in salads like kale. Both leaves and stems are edible.&nbsp;<\/li>\n<\/ul>\n<p>      <img src=\"http:\/\/static1.squarespace.com\/static\/52c58dfae4b042338f2e2887\/53552ffde4b0c67c912fbd13\/5581b5dce4b08ac8a64b62fd\/1434567490797\/\/img.png\" alt=\"\"\/><\/p>\n<p><strong>COLLARD GREENS<\/strong><\/p>\n<ul>\n<li><strong>Taste<\/strong>: Collards have a taste similar to that of Kale but milder.<\/li>\n<li><strong>Best eaten:<\/strong> You can eat raw, but most people like them lightly steamed.&nbsp;<\/li>\n<li><strong>How will I know it when I see it?&nbsp;<\/strong>They have large, nearly flat leaves.<\/li>\n<li><strong>To pick:&nbsp;<\/strong>Look for collard greens that are bright and crisp. If you hold up a leaf, it should stay taught.<\/li>\n<li><strong>To cook:&nbsp;<\/strong>Blanch in simmering water quickly to lessen the bitterness. They usually cook within 5 minutes.&nbsp;<\/li>\n<\/ul>\n<p>      <img src=\"http:\/\/static1.squarespace.com\/static\/52c58dfae4b042338f2e2887\/53552ffde4b0c67c912fbd13\/5581c2cbe4b09feecc480303\/1434567371975\/\/img.png\" alt=\"\"\/><\/p>\n<p><strong>DANDELION GREENS<\/strong><\/p>\n<ul>\n<li><strong>Taste:&nbsp;<\/strong>Earthy, nutty and pleasingly bitter, similar to endive or radicchio.<\/li>\n<li><strong>Best eaten:&nbsp;<\/strong>Raw or cooked. It retains flavor and nutritional benefits either way. Smaller, more tender greens are better eaten raw.<\/li>\n<li><strong>How will I know it when i see it?<\/strong>&nbsp;Look for a dandelions &#8211; yes the weed &#8212; and look at the leaves around them. They are pointy and long.&nbsp;<\/li>\n<li><strong>To pick:<\/strong>&nbsp;If you are foraging, avoid areas where weed killer might be sprayed such as highways, sidewalks, and your yard. Grocery stores and markets also sell them for a safe bet.&nbsp;<\/li>\n<li><strong>To cook:&nbsp;<\/strong>You can eat them&nbsp;raw, steamed, boiled, saut\u00e9ed or braised, but bigger greens are better for cooking because&nbsp;they are more tough.&nbsp;<\/li>\n<\/ul>\n<p>      <img src=\"http:\/\/static1.squarespace.com\/static\/52c58dfae4b042338f2e2887\/53552ffde4b0c67c912fbd13\/5581c30ee4b04417dc9ba8dc\/1434567438716\/\/img.gif\" alt=\"\"\/><\/p>\n<p><strong>ESCAROLE<\/strong><\/p>\n<ul>\n<li><strong>Taste:<\/strong>&nbsp;It is almost exactly like radicchio.<\/li>\n<li><strong>Best eaten<\/strong>:&nbsp;Escarole can be eaten raw or gently cooked &#8211; but don\u2019t overcook.<\/li>\n<li><strong>How will I&nbsp;know it when I&nbsp;see it?<\/strong>&nbsp;It looks a lot like romaine lettuce, with a bit lighter center.<\/li>\n<li><strong>To pick<\/strong>:&nbsp;Look for unwilted leaves. Note the outer leaves that are darker are more bitter, so if you are looking to eat it raw, look for smaller, lighter bunches.&nbsp;<\/li>\n<li><strong>To cook:<\/strong>&nbsp;The curly leaves can trap dirt and sand- wash even more thoroughly than your other greens!<\/li>\n<\/ul>\n<p>      <img src=\"http:\/\/static1.squarespace.com\/static\/52c58dfae4b042338f2e2887\/53552ffde4b0c67c912fbd13\/5581c3e8e4b071dc18075957\/1434567677314\/\/img.png\" alt=\"\"\/><\/p>\n<p><strong>KOHLRABI GREENS<\/strong><\/p>\n<ul>\n<li><strong>Taste:&nbsp;<\/strong>A&nbsp;bit like swiss chard \/ collard greens &#8211; mild, with a delicious hint of bitter.&nbsp;<\/li>\n<li><strong>Best eaten:&nbsp;<\/strong>Kohlrabi greens are thick and taste best when cooked or steamed.<\/li>\n<li><strong>How will I&nbsp;know it when I&nbsp;see it?&nbsp;<\/strong>They are attached to kohlrabi, which is one of the most unique-looking veggies, so you can\u2019t miss it.&nbsp;<\/li>\n<li><strong>To pick:<\/strong>&nbsp;For raw eating, look for young, small and tender leaves. If you are using them right off the kohlrabi, they will likely be mature and thick &#8211; good for cooking.&nbsp;<\/li>\n<li><strong>To cook:<\/strong>&nbsp;Most greens&nbsp;are traditionally cooked down in a stock or flavorful broth. Be sure to&nbsp;separate and discard the ribs and then saut\u00e9 the leaves in olive oil and garlic.&nbsp;<\/li>\n<\/ul>\n<p>      <img src=\"http:\/\/static1.squarespace.com\/static\/52c58dfae4b042338f2e2887\/53552ffde4b0c67c912fbd13\/5581c40ee4b07891b60ad291\/1434567694684\/\/img.gif\" alt=\"\"\/><\/p>\n<p><strong>MUSTARD GREENS<\/strong><\/p>\n<ul>\n<li><strong>Taste: <\/strong>Distinctly peppery<\/li>\n<li><strong>Best eaten:<\/strong>&nbsp;Cook&nbsp;to retain color, bring out flavor, but can also be eaten raw.&nbsp;<\/li>\n<li><strong>How will I know it when I see it?&nbsp;<\/strong>They don\u2019t all look the same. Some varieties are more frilly\/ curly than others, but the frilliest dark greens are usually mustard greens.<\/li>\n<li><strong>To pick:<\/strong>&nbsp;Unblemished and free from any yellowing or brown spots. They should look fresh and crisp and be a lively green color.<\/li>\n<li><strong>To cook:&nbsp;<\/strong>Take advantage of their spice and add them to a neutral dish for a punch.&nbsp;<\/li>\n<\/ul>\n<p>      <img src=\"http:\/\/static1.squarespace.com\/static\/52c58dfae4b042338f2e2887\/53552ffde4b0c67c912fbd13\/5581c7a4e4b04744143086bd\/1434569081659\/\/img.png\" alt=\"\"\/><\/p>\n<p><strong>SORREL<\/strong><\/p>\n<ul>\n<li><strong>Taste:<\/strong>&nbsp;Totally unexpected: like a&nbsp;tart, sour green apple.<\/li>\n<li><strong>Best eaten<\/strong>:&nbsp;It\u2019s an herb so you can chop it up and mix in a salad for tartness, or toss it into a cooked dish.<\/li>\n<li><strong>How will I&nbsp;know it when I&nbsp;see it?&nbsp;<\/strong>You might mistake it for arugula or spinach! Look for a swordlike elongated and tapered shape.<\/li>\n<li><strong>To pick:<\/strong>&nbsp;Pick&nbsp;fresh&nbsp;sorrel&nbsp;leaves when they are young and tender, just 4 or 5 inches tall.&nbsp;<\/li>\n<li><strong>To cook:&nbsp;<\/strong> It is tart and acidic, and compliments creams and fats as well as&nbsp;meats and fish, and even adds freshness to basic potatoes. Either chop and add in raw, or add in like you would other herbs.&nbsp;<\/li>\n<\/ul>\n<p>      <img src=\"http:\/\/static1.squarespace.com\/static\/52c58dfae4b042338f2e2887\/53552ffde4b0c67c912fbd13\/5581c7cde4b063452bec54c7\/1434569233756\/\/img.png\" alt=\"\"\/><\/p>\n<p><strong>TURNIP GREENS<\/strong><\/p>\n<ul>\n<li><strong>Taste:<\/strong>&nbsp;Turnip greens are slightly bitter, like their cousin, collard greens.<\/li>\n<li><strong>Best eaten:&nbsp;<\/strong>Cooked &#8211; steamed, braised, or saut\u00e9ed. They are a bit bitter, so not everyone likes to eat them raw.&nbsp;<\/li>\n<li><strong>How will I&nbsp;know it when I&nbsp;see it?&nbsp;<\/strong>Well, they\u2019ll be attached to our friend, the turnip! Turnip greens give you more bang for your buck if you\u2019re already purchasing turnips.<\/li>\n<li><strong>To pick:<\/strong>&nbsp;Choose fresh looking, young tender deep green leaves. Look for small, healthy, firm turnip tubers.&nbsp;Avoid yellow, sunken, wilted, or over-matured leaves.<\/li>\n<li><strong>To cook:&nbsp;<\/strong>Boiled the greens quickly after sprinkling with lemon juice and letting them sit for 5 minutes.&nbsp;<\/li>\n<\/ul>\n<p>      <img src=\"http:\/\/static1.squarespace.com\/static\/52c58dfae4b042338f2e2887\/53552ffde4b0c67c912fbd13\/5581c7f3e4b0001a3cab651d\/1434568693267\/\/img.png\" alt=\"\"\/><\/p>\n<p><strong>WATERCRESS<\/strong><\/p>\n<ul>\n<li><strong>Taste:&nbsp;<\/strong>Watercress is known for it\u2019s peppery spiciness.<\/li>\n<li><strong>Best eaten:<\/strong>&nbsp;Raw as the base of a salad, or cooked in like other greens. Because of it\u2019s spice, it\u2019s a great addition to otherwise neutral dishes.&nbsp;<\/li>\n<li><strong>How will I know it when I see it?&nbsp;<\/strong>Look for greens with&nbsp;smooth, 1-inch-wide, oval-shaped leaflets arranged opposite one another with one larger leaf at the end of the stem.<\/li>\n<li><strong>To pick:&nbsp;<\/strong>Crisp, green stems and leaves with no brown patches.<\/li>\n<li><strong>To cook:&nbsp;<\/strong>If you do cook with it, braise or&nbsp;saut\u00e9 it quickly,&nbsp;like&nbsp;you would kale. Cooking watercress reduces the pepperiness.&nbsp;<\/li>\n<\/ul>\n<hr \/>\n<h2 class=\"text-align-center\">Foodstanders and their Greens<\/h2>\n<div style=\"width: 650px\" class=\"wp-caption alignnone\"><a href=\"http:\/\/www.thefoodstand.com\/posts\/3478\" ><img src=\"http:\/\/static1.squarespace.com\/static\/52c58dfae4b042338f2e2887\/53552ffde4b0c67c912fbd13\/5581cea6e4b06aa3019dcad4\/1434570406833\/\/img.jpg\" alt=\"Createlicious\u00a0Winter vegetables at their best: roasted and flavored with a blend of Harissa, sesame seeds and pumpkin seeds.\"\/><\/a><p class=\"wp-caption-text\">Createlicious\u00a0Winter vegetables at their best: roasted and flavored with a blend of Harissa, sesame seeds and pumpkin seeds.<\/p><\/div>\n<div style=\"width: 650px\" class=\"wp-caption alignnone\"><a href=\"http:\/\/www.thefoodstand.com\/posts\/4647\" ><img src=\"http:\/\/static1.squarespace.com\/static\/52c58dfae4b042338f2e2887\/53552ffde4b0c67c912fbd13\/5581cde4e4b083859135f53b\/1434570213091\/\/img.jpg\" alt=\"uneasyrider\u00a0Perfect mid-day meal. Lemon ricotta, watercress, and avocado tartine on my sprouted grain bread\"\/><\/a><p class=\"wp-caption-text\">uneasyrider\u00a0Perfect mid-day meal. Lemon ricotta, watercress, and avocado tartine on my sprouted grain bread<\/p><\/div>\n<div style=\"width: 650px\" class=\"wp-caption alignnone\"><a href=\"http:\/\/www.thefoodstand.com\/posts\/108\" ><img src=\"http:\/\/static1.squarespace.com\/static\/52c58dfae4b042338f2e2887\/53552ffde4b0c67c912fbd13\/5581ce44e4b083859135f8ae\/1434570310117\/\/img.jpg\" alt=\"gustin\u00a0Dandelion garden\"\/><\/a><p class=\"wp-caption-text\">gustin\u00a0Dandelion garden<\/p><\/div>\n","protected":false},"excerpt":{"rendered":"<p>Of course we know we should eat our greens, but last time we ventured to the market, the \u2018greens\u2019 options were&nbsp;ENDLESS. With so many different shapes, sizes, variations in color, sometimes we don\u2019t know where to start either. So we pulled together a&nbsp;Greens Cheat Sheet&nbsp;so you know which leafy bunch to reach for. BOK CHOY Taste: A cross between lettuce and cabbage. Best eaten: The stalks can be eaten raw, but it\u2019s best to cook (steamed or&nbsp;saut\u00e9ed) &#8211; and cook it quickly so the stalks stay&nbsp;crisp and the leaves stay tender.&nbsp; How will I know when I see it?&nbsp;It looks like the lovechild of celery and romaine. To pick:&nbsp;You want dark green, glossy leaves and bright white stalks.&nbsp; Brown spots can mean poor storage\/ flavor loss. To cook:&nbsp;Cook baby bok choy whole, chop older\/ larger bok choy leaves before cooking + steamed. But cook it quickly so the stems stay crisp.&nbsp; CHARD Taste: The leaves&nbsp;taste&nbsp;similar to beet greens and spinach &#8211; a little bitter. The crunchy&nbsp;stems are slightly sweet. Best eaten:&nbsp;Cook the leaves like you would spinach and the stalks like asparagus. If juicing, de-stalk it.&nbsp; How will I know it when I see it?&nbsp;Look for red\/green leaves attached to [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[48],"tags":[],"_links":{"self":[{"href":"https:\/\/blog.thefoodstand.com\/wp-json\/wp\/v2\/posts\/303"}],"collection":[{"href":"https:\/\/blog.thefoodstand.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/blog.thefoodstand.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/blog.thefoodstand.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/blog.thefoodstand.com\/wp-json\/wp\/v2\/comments?post=303"}],"version-history":[{"count":1,"href":"https:\/\/blog.thefoodstand.com\/wp-json\/wp\/v2\/posts\/303\/revisions"}],"predecessor-version":[{"id":1149,"href":"https:\/\/blog.thefoodstand.com\/wp-json\/wp\/v2\/posts\/303\/revisions\/1149"}],"wp:attachment":[{"href":"https:\/\/blog.thefoodstand.com\/wp-json\/wp\/v2\/media?parent=303"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/blog.thefoodstand.com\/wp-json\/wp\/v2\/categories?post=303"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/blog.thefoodstand.com\/wp-json\/wp\/v2\/tags?post=303"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}