Greens

Spinach, Swiss Chard, Beet Greens, Collard Greens, Mustard Greens

Choose: Crisp leaves with a good green color and fresh odor. 1 pound of fresh greens will cook down to 1 cup, about 2 servings.

Store: Greens should be stored in the refrigerator in a plastic bag and are best if used within 3 days.

How to use: Wash well to remove grit and sand. For a delicious side dish steam greens in a saucepan for 2 minutes using just the water that clings to the leaves. Small beets are usually left attached to beet greens and will take 10 – 12 minutes to cook. Greens can also be added to stir-fries and soups. Spinach and young Swiss chard can also be eaten raw. Add to tossed salads for extra color.

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Recipes

• Crustless Spinach Pie
• Spinach Potato Pancakes
• Spinach-Rice Casserole

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For more recipes and nutrition and preparation information, see Beet Greens, Bulletin #4252 (part of UMaine Extension’s Vegetables and Fruits for Health series) and Facts on Edible Wild Greens in Maine, Bulletin #4060.

To learn how to preserve greens, see Let’s Preserve Leafy Greens, Bulletin #4040. Contains recipes.