Learning The Difference Between The Types Of Dark Leafy Greens

learning the different between the types of dark leafy greensA weekend trip to your local farmers market might put you in front of a row of unfamiliar dark leafy greens.

What is the difference between all the varieties? While many are interchangeable in recipes, chefs have their favorites to use in specific dishes. Their flavors vary, but many have a bitter note when raw.

Not sure how to prepare these leafy greens? Attending cooking school online can teach you how to clean and prepare each. Here is a list to get you more familiar with the most popular varieties:

Kale
As of late, kale has become more popular among the health food scene. It’s a form of cabbage and looks like a blend between collard and mustard greens. Unlike spinach, it holds shape pretty well during cooking and tastes bitter if left raw.

Mustard greens
This type of green is distinguishable by its frilled edges. When ground, this green’s seeds can be transformed into the mustard condiment. It is used often in the southern region of the U.S. mixed with other greens like collard and kale. It lends a peppery taste to dishes.

Beet greens
This next food is sourced from the stems of beets. When purchased young, people can consume them raw; once the greens are older, they are cooked like other types. The stems have a bit of deep burgundy color from the their roots.

Sorrel
This next vegetable looks less like normal greens and more like spinach, so be careful confusing the two. The leaves are delicate, tart and are often added to creams.

Collards
Part of the cabbage family and similar to kale, it’s added to soups and stews since it holds up better than lettuce. Also, it’s often eaten in the South with ham and other vegetables.

Broccoli raab
You might have come across this leafy green in one of your favorite Chinese dishes. It isn’t related to broccoli but is used as a means to balance flavors in Asian and Italian cuisines. It has a thick stalk with flat florets.

Chard
This vegetable is fun to use for its colorful veins and stalks. It could be found in red, orange, white and yellow hues. The leaves have a flavor similar to a pungent spinach and the stems could be cooked and enjoyed for their mild taste.

If you like this post, please be sure to check out the following!

How To Cook Collard Greens
Live Class Archive – How to Cook Beets, Broccoli and Parsnips

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