The spring greens have arrived! What are spring greens you may ask? They are all leafy plants that are eaten raw or cooked and are also known as greens, salad greens or vegetable greens. Many of them can be found throughout the year but are the most abundant, lush, and tender in the spring with more than 40 types available, from succulent lettuces, spinach, arugula to kale, mustard, collard and beet greens.
The most common spring greens are various types of lettuce, but at the markets this time of year and throughout the summer you will find many other wonderful greens that you can use in salads and cooking depending upon the type and variety. The flavor profile of greens can vary from sweet and tender to sharp and peppery. Greens can be eaten raw, used in cooking, dehydrated and some can be frozen or canned. Always use an approved recipe when canning greens.
Greens are full of vitamins A, B, C, K and potassium, iron and calcium, some varieties have significantly high amounts of antioxidants and omega-3 fats also. Fat free, low in calories, high in fiber and protein per calorie, these are a great addition to any meal. 1 cup of raw spinach has 14 calories, 1/2 cup cooked kale has 20 calories.
When buying greens choose fresh, full, deeply colored greens. Avoid buying greens with leaves that are turning yellow, remove discolored leaves before storing. Greens will stay good for 3-5 days in the refrigerator in a plastic bag or store them in a salad spinner by rinsing the greens, spinning and keeping in the spinner with the lid on for up to 7 days.