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Article: Cooked greens cut the mustard
- Article from:
- Chicago Sun-Times
- Article date:
- March 13, 1986
- Author:
CopyrightCopyright (null) Chicago Sun-Times. (Hide copyright information)
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Let's talk greens.
My definition of greens - as opposed to lettuce and assorted
green vegetables - is those leafy vegetables that taste good cooked.
I am not including spinach, the most versatile of all greens, because
it's so common that most people know how it tastes and how to use it.
Plus, recipes including it routinely pop up in this column.
Here's a brief glossary of greens:
Chard: A mild-tasting green (the shoots also are used). It is
available in the spring through midwinter.
Collard: Popular in the South, this mild-flavored cabbage
variety should be eaten cooked. Its season runs from winter to early
spring.
Dandelion: A mild-flavored green that tastes good in salads, it ...