Greens: Nature’s Little Secret

Greens are especially popular among those who grew up in the South. There are many different types of greens: Mustard, Collard, Spinach, Kale, Swiss Chard, Dandelion, and Beet, just to name some of the most popular. My family has deep roots in the South, and greens have always been a tradition in our family. Though not all of my family lives in the South now, our love for greens still remains strong. As a young girl, I loved hanging around the kitchen enjoying the mouth-watering aroma of greens boiling in bacon grease as my Granny prepared a “mess of greens”.

Greens are very popular because they are one of the few fresh vegetables that grows well in the Spring, Fall, and Winter. They are also natures little secret. Dark green leafy vegetables are good sources of many vitamins and minerals your body needs to stay healthy, such as vitamins A, C, E, D, and K, foliate, iron and calcium. They are also great sources of fiber. Vitamins A,K,D, and E are fat-soluble so they require a little bit of dietary fat in order for the body to absorb them. So it is best when you eat dark leafy greens to add a teaspoon of dietary fat, such as butter, olive or canola oil, cheese or salad dressing in order for your body to absorb them.

Prior to cleaning greens, remove any wilted or yellowed leaves. Place the greens in a bowl of cold water and allow to soak. While the greens are soaking, take them out little by little and carefully inspect the leaves for any insects. Cut or tear out tough stems and mid ribs and discard.. Place the greens that have been inspected into another bowl of cold water. I normally allow the greens to soak for a few hours in the cold water allowing the dirt to pool to the bottom. After the greens have soaked for a few hours, I remove them and run them under cold water to remove any excess dirt that may remain on the leaves. After rinsing them gently shake the excess water from them. It is not necessary to completely dry greens if you are going to cook them.

Greens freeze well for year round enjoyment. In order for Greens to keep their flavor and nutritive value it is very important that they be blanched or heated prior to freezing. This helps to stop the natural enzymes found in vegetables that allows them to grow and mature. If the natural enzymes are not stopped then the vegetables develop an off-flavor, discoloration, odors, and become tough. A bonus to blanching and heating is that the leaves wilt making them easier to pack.

Make a salad, wrap them up, add them to your favorite soup, make a stir-fry, or steam them and enjoy these wonderful nutritious little gifts of nature. Try to include ½ a cup of dark green leafy vegetables in your day for a tasty way to get lots of vitamins and minerals. Now you know nature’s little secret!