It’s the season of abundance of everything green.
In last week’s column, I made the case for using lettuce to make supersized entrée salads as often as possible. Don’t stop there.
Starting now through the fall, other greens are also readily available. These are the heavy hitters, the tough stuff like kale, Swiss chard, bok choy, collards, mustard, turnip greens and spinach, too.
These greens are substantial in that they are flavorful and have a firmer, heavier texture than most salad greens. That’s why we tend to serve them cooked rather than raw.
But they’re also intense in terms of their nutrient content. Dark green, leafy vegetables are rich sources of iron, calcium, folic acid, potassium, vitamins A, C and E, beneficial phytochemicals and dietary fiber.