Green with Envy

A Southern staple, greens generally refers to collard, mustard, turnip, kale or other green, leafed vegetables that pack a lot of flavor and nutrient value. They are found throughout many cultures and across various ethnicities, and are a simple and inexpensive ingredient used to create many dishes. All of these greens are available in fresh and frozen versions, allowing the food professional more options in applications.

Flavorful, versatile and relatively inexpensive, greens are a perfect way to complete a meal, presenting an appealing dish with a perceived value by filling the plate, creating a perfect bed for meat, poultry and fish. In center-of-plate applications, greens are an excellent substitute to meat filling, flavorful and eye-appealing. They also can effortlessly add substance to salads and sauces.

Collard greens are an excellent source of vitamins A and C, as well as iron and calcium. A relative of the cabbage family, they grow in a leafy state rather than a cabbage head, and are available throughout the year; January through April is their peak season. For the best-tasting collard greens, choose ones that are green, leafy, firm, are not wilted and free of yellowed leaves. They are best stored in a refrigerator, kept in plastic bags or loosely covered containers; this enables them to maintain their form for four to six days.

Mustard greens are a very flavorful, spicy option. Also a member of the cabbage family, mustard greens are hearty, have a rich dark-green color and a very pronounced mustard flavor. They are an excellent source of riboflavin and thiamine, as well as vitamins A and C. Traditionally used as a side dish, they are finding their way onto center-of-the-plate applications by adding to the dishs overall presentation, and are appealing with their more pronounced flavors, nutrient benefits and low caloric value. When stored, they should be wrapped tightly in plastic wrap to prevent yellowing and to retard wilting. More fragile than collards, mustard greens should be used within two to three days. Although mustard greens have year-round availability in some areas, they are most abundant from December through March.

Kale, known for its ruffled, deep-green leaves, is the heartiest of the three greens mentioned, and rich in vitamins A and C, iron, calcium, and folic acid. Best grown in colder climates, it can also withstand warmer temperatures such as those in the Southern states. Although available throughout the year, kale is at its peak during the winter months. Kale is stored best in plastic wrap and refrigerated, and should be used within two to three days to avoid bitter flavor and wilted, yellowish-brown leaves.

Salads. Entrées. Sauces. All of these can get a boost of color, taste and nutrition by adding greens to the mix. Its enough to leave the dessert cart green with envy.

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