Characteristics: Don't let the name mislead you: This veggie is not a member of the broccoli family, but is in fact related to the turnip. Avoid cooking turnip greens in an aluminum pot or pan, which can give them an off flavor. Change ). Actually I would sautee the spinach. Anonymous. Wilted, blanched, sautéed, braised, or even puréed, greens add great balance and depth to any dish and pair especially well with garlic, lemon, and olive oil. Characteristics: A member of the cabbage family and closely related to kale, collard greens are often associated with Southern cooking in the United States. All rights reserved. The seeds are used to make the condiment mustard. Bok choy has a tender and mild flavor, especially the immature baby bok choy, shown on the left. It was the beginning of something greater than its parts, to be cooked slowly in that big stockpot for hours. Then in a sauce pan, with garlic and extra virgin olive oil, stirr them for a few minutes to remove the excess of humidity and make them absorb the flavours from the garlic and the oil (don’t worry to burn them! ( Log Out /  Alternate names: Broccoli rabe, rapini, cima di rabe, turnip broccoli, Italian turnip, brocoletti di rape, choy sum. One cup of cooked spinach has 17.6 mg of vitamin C, and 1 cup of cooked collard greens contains 9 mg. Often used in Italian and Chinese cooking, this leafy green vegetable with small florets is increasingly popular in the U.S. Use broccoli raab in a dish when you want to add a dash of natural bitterness. Some greens can be eaten raw, but turnip greens are the most bitter of all of the greens. From delicately flavored salad greens to hardier greens, these vegetables boast high nutritional value and flavors ranging from bitter to spicy. They are thinner and more tender, and shrink to a much smaller amount during cooking than collard greens do. Use of this site constitutes acceptance of our User Agreement (updated as of 1/1/21) and Privacy Policy and Cookie Statement (updated as of 1/1/21) and Your California Privacy Rights. For whatever reason, many cuisines pair kale with potatoes, as in this colcannon recipe from Ireland. Use whatever herbs you'd like for the dressing, but tarragon is a classic addition that gives green goddess dressing its herbaceous kick. Mustard greens have a stronger flavor than collard greens and spinach. Bright and refreshing green goddess dressing perks up the grains in this delicious bowl, filled to the brim with all the green veggies. Source(s): collard greens taste spinach: https://tr.im/8TBzr. However, who would have thought the Collard Spinach sometimes equated or confused sometime between Collard Greens vs Spinach. Collard greens (left) play nicely with butternut squash (right). I do love them! Spinach is a source of oxalate and mustard spinach has sulfur-containing compounds that are only found in the cruciferous family. Change ), You are commenting using your Twitter account. Alternate names: Common sorrel, garden sorrel, broad-leaved sorrel, spinach dock, roselle, sour grass, sour dock. Spinach adds a slightly sweet taste to your green smoothies. Bake for 50-60 minutes or until golden brown and bubbling, check doneness of turnips … Characteristics: German for "cabbage turnip," kohlrabi—reminiscent in shape of a hot-air balloon— is usually found in the marketplace with the stem and leaves still attached to the bulb. As with many other dark leafy greens, kale tastes slightly bitter when eaten raw, but unlike some of its relatives, cooked kale won't lose its general shape or texture, nor will its volume reduce dramatically. Stir in the sugar and salt. I adore mustard greens. All of these greens are packed with vitamins and minerals, and they are extremely low in … Alternate names: Borecole, cow cabbage, kail, curly kale, Tuscan kale, black kale, dinosaur, lacinato, cavolo nero. Don't discard the stalks: they have a mellow flavor. 0 0. ... Micro Turnip has small green leaves that taste just like fresh turnips. Turnip greens are a good source of iron, as are spinach, lentils, and collard greens. Arugula. Collard or turnip greens can also fill in for spinach in hot dishes. And yet, in spite of all their differences in texture and taste, greens are often interchangeable. Crumble bacon and stir into greens. In the United States, mustard greens are an integral part of Southern cuisine, usually cooked or mixed with other cooking greens, like kale and collards. Turnip greens salad. Turnip greens. Typically they are cooked along with ham, pork, and various vegetables, as well as with other greens, such as kale. Somehow, they just taste better. To revisit this article, visit My Profile, then View saved stories. They can be as spicy hot as mustard, yet as tender as spinach. Kale is one of the most popular smoothie greens after spinach. Turnip greens are great too, but if you prefer a milder green, opt for spinach, collards, or escarole. The leaves taste somewhat like a more intense spinach, although the texture of chard leaves is nowhere near as smooth—or as soft. In addition to the usual suspects like kale and spinach, there are many types of greens that are packed with vitamins A and C, calcium, iron, fiber, and folic acid. 5 years ago. Turnip greens are best when picked and eaten when the plants are young. Change ), You are commenting using your Google account. Turnip greens add 17 calories per cup with 55% DV of vitamin C and 10% DV of calcium. Consider this a crash course in how to cook greens so they taste delicious. Collard greens and mustard greens are quite different from one another. Knowing how to get rid of the bitter taste and be left with tender, flavorful greens requires knowing a few tricks. Kale is considered one of the most nutrient-dense vegetables on the planet … Vegetables Collard Spinach are known as vegetables that have iron which is very important. Fill in your details below or click an icon to log in: You are commenting using your WordPress.com account. October 24, 2020 • Category: Salads, Mezze/Appetizers This is a cooked salad, made in Lebanon with dandelion greens (wild or farm-grown) called hindbeh. In the midst of the kale craze, the reasons some nutritious greens get the cold shoulder may have to do with culture, race, and class. Epicurious may earn a portion of sales from products that are purchased through our site as part of our Affiliate Partnerships with retailers. 5. 6. 3 Minute Read By Rebekah Kebede Turnip Greens. © 2020 Condé Nast. Characteristics: This vegetable makes a bold statement with its large, thick, dark leaves and colored veins and stalks. We aren’t really turnip green fans, so I used spinach. Both greens have a bitter taste due to plant-based chemicals. The pleasingly sour flavor cuts the richness of creams and fats, and complements meats and fish, as in this pecan-crusted salmon with sorrel sauce. Baby spinach, in particular, is ideal in salads because it is so delicate and has a milder, less bitter taste than other greens. Kale. Alternate names: Swiss chard, Silverbeet, Mangold spinach beet, leaf beet, sea kale, white beet, rainbow chard, white chard, red chard. Best in: Swiss Chard's hearty leaves are excellent added to cooked dishes such as ... Cooks often use a mix of turnip greens and milder greens like spinach or collards to soften the bitter flavor. Because their taste is more interesting than spinach, with their touch of bitterness …. Change ), You are commenting using your Facebook account. Since 1995, Epicurious has been the ultimate food resource for the home cook, with daily kitchen tips, fun cooking videos, and, oh yeah, over 33,000 recipes. Because their taste is more interesting than spinach, with their touch of bitterness … How to prepare them: if they are already cleaned and cut you just have to boil them for a few minutes (adding them at the boiling water, not before). When cooking larger, more mature bok choy, cut the leaves from the stem and cook the stems first, since they will require a slightly longer cooking time. “Turnips taste like a cross between cabbage and radish,” says Jordan. It can be eaten both raw and cooked. Sorrel is one of the more difficult greens to find in a grocery store in the United States, but it does pop up in farmers' markets and specialty shops during the early summer months. Turnip greens are similar in taste and texture to collard greens and kale. The original recipe used turnip greens. ( Log Out /  Characteristics: Kale, another form of cabbage, has leaves that look like they're a mix between collard and mustard greens. Alternate names: Collard greens, borekale, tree cabbage, or nonheading cabbage. As mentioned earlier in this profile, turnip greens achieve more ratings of \"excellent\" in our food rating system than any of their fellow cruciferous vegetables. Add thyme and cream to the roasting pan, top with Parmesan cheese, season with salt and pepper. This is a cooked salad, made in Lebanon with dandelion greens (wild or farm-grown) called hindbeh. The bulb has been incorporated into cuisines around the world, from India to Germany, but it is primarily in the southern part of the United States that the leaves are consumed, usually prepared in a manner similar to collard greens. Collard greens and kale have much more in common than just their green color. Collard Spinach is one of the green plants are usually grown for consumption of the leaf. Amaranth has a similar taste to spinach with a deep flavor and a hearty yet tender texture. But you have to stirr them anyway). Share on Pinterest. Greens. A reader sent me this recipe. For the best answers, search on this site https://shorturl.im/avcfV. It can be easy to confuse sorrel with more mature spinach or even arugula; look for a sword-like elongated and tapered shape. Characteristics: Though originally from Persia, this is one of the most common greens around. Characteristics: Though originally from Persia, this is one of … The greens of the turnip taste a lot like the root, so you can expect peppery notes in the greens from fall turnips, and a sunnier zip on the tender spring turnip leaves. I do love them! The bulb can be eaten raw or cooked, but the leaves do need to be cooked before serving. To revisit this article, select My⁠ ⁠Account, then View saved stories. If you combine the \"excellent\" nutritional ratings achieved by turnip greens with their \"very good\" and \"good\" ratings, yo… The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast. The stems and the greens are best prepared separately to prevent the leaves from getting overcooked. Spinach. Nutrition News: Provides calcium along with vitamins A, C and K. Turnip greens also contain more glucosinolate than most other crucifers. It was a pot of greens. Noun (head) (plurale tantum) The leaves of certain edible green plants, especially of brassicas, eaten as a vegetable. That is, if you like turnip greens. I had them just with some unleavened bread, and a can of Guinness (one of my favourite beers, I’ve even been to the Museum when I was 17!). Botargo origanum courgettes risotto, seaside-countryside marriage! Photo by Christina Holmes. it will take a little while, even if you’ve drained them, to remove all the residual water! Home Turnip greens salad. Arugula, Hot Rocket ... Texsel Greens Kale has a taste of fresh garlic with a subtle peppery flavor. In a large skillet, cook the bacon until crisp; remove to a paper towel to drain. The root is a great substitute for potatoes, sweet potatoes, and other starchy vegetables, and the greens work as an alternative to spinach or collard greens. Mustard greens are much lighter green than collards. Collard greens are frequently eaten in the Southern U.S. regions, but deserve attention everywhere for their health benefits. Characteristics: Chinese cuisine has made this cabbage-like vegetable popular. Most recipes call for some cooking to reduce bitterness, as well as to soften the leaves and stems to make them edible and more palatable. Photo by Charles Masters, food styling by Suzanne Lenzer, Spicy Broccoli Rabe with Parmesan and Pine Nuts, Photo by Chelsea Kyle, Food Styling by Anna Stockwell, Photo by Alex Lau, Prop Styling by Amy Wilson, Food Styling by Rebecca Jurkevich, Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by Olivia Mack Anderson, Kohlrabi Slivers and Pea Shoots with Sesame Dressing, Quick Pork Ramen With Carrots, Zucchini, and Bok Choy, Artichoke, Spinach, and Prosciutto Flatbreads with Spicy Honey, Miso Carbonara with Broccoli Rabe and Red-Pepper Flakes, Frascatelli with Pecorino and Mustard Greens, Farfalle with Golden Beets, Beet Greens and Pine Nuts, Gialina's Kale & Farro Salad with Avocado, Lamb Chops with Greens and Sorrel Salsa Verde. ( Log Out /  The taste of different greens are very distinctive. Either way, it will taste delicious. Alternate names: Curled mustard, American mustard. Serve immediately. Collard Greens. The leaves taste more like intensely flavored spinach. They are of the same species (Brassica oleracea) as heads of cabbage, broccoli, cauliflower, kale, Brussels sprouts, and kohlrabi. How to prepare them: if they are already cleaned and cut you just have to boil them for a few minutes (adding them at the boiling water, not before). Alternate names: Chinese white cabbage, pak choy, pak choi, white mustard cabbage. Spinach and kale offer a similar amount of several nutrients, but there are some differences as well. If you plan to cook spinach, purchase more than you think you'll need, since cooking reduces its volume drastically. Collard greens are cabbage. Add greens to drippings; cook, stirring constantly, just until wilted. Characteristics: The frilled, curly edges of this chartreuse green help make it stand out in a crowd. If they are young, as shown above, beet greens can be eaten raw; otherwise, cook them as you would any other dark leafy green. Characteristics: Sorrel's delicate leaves impart a tart, acidic taste when eaten raw. Collards vs Kale – Nutrition Face-Off Published: February 3, 2019. Create a free website or blog at WordPress.com. It was always a pot of greens, whether collard, turnip, or mustard, or a union of all three, marinating and melding with smoked turkey or ham hocks. Kale is a nutritious green to use for smoothies and a great source of plant-based calcium. You might see similar recipes floating around the web called Swamp Soup. Ad Choices. ... Turnip greens also have higher levels of antioxidants like glucosinolate – which help fight cancer by promoting healthy cell production 21 – than many other cruciferous greens, including kale and collards. They don't cook at the same rate. (plurale tantum) Any vegetables eaten by humans, regardless of colour. There are a number of Asian varieties, such as dai gai choy, bamboo mustard, and green-leafed mustard, all of which look nothing like the American version but still contribute a peppery bite to any dish. Reducing anemia Iron deficiency is one of the most common nutrient deficiencies in … Turnips are best known for flavoring and thickening soups and stocks, but you can do a lot more than boil them. The easiest method to prepare the leaves is to separate and discard the ribs and then sauté the leaves in olive oil with garlic. Here, we'll explore ten types of greens and how to cook with them. Your body relies on vitamin C for infection control, as well as to be an antioxidant that helps neutralize harmful free radicals. Included in their 10 \"excellent\" ratings are fat-soluble vitamins, water-soluble vitamins, minerals, and antioxidants; turnip greens also contain a wide variety of phytonutrients including carotenoids, flavonoids, and glucosinolates. Collard greens provide nearly twice the amount of calcium as spinach and are high in potassium and magnesium, too. Turnip greens are just like turnips: kind of sweet, kind of spicy, kind of bitter, occasionally smelly, but ultimately… https://greatist.com/eat/leafy-greens-guide-how-to-cook-and-store ... Turnip Greens. Collards have Mediterranean origins and pop up in plenty of cuisines, as in this caldo verde. ( Log Out /  Both are members of the Brassica oleracea species, and both are loaded with nutrients and phytochemicals that have been extensively researched for their potential health benefits. Yes Just boil them in 2 different pots. https://divascancook.com/soul-food-turnip-greens-recipe-how-to-make The spinach will render water, sauté until almost completely dry, arrange spinach on top of turnips. Part of baby bok choy's appeal is that you can cook the small vegetable whole, without breaking its leaves apart, thus adding a beautiful visual element to a dish. 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Would have thought the collard spinach sometimes equated or confused sometime between collard greens ( wild or ). Lebanon with dandelion greens ( wild or farm-grown ) called hindbeh 17.6 mg of vitamin and... For spinach, although the texture of chard leaves is to separate and discard the tops... Quite different from one another iron deficiency is one of … a reader me... Of cooked spinach has sulfur-containing compounds that are only found in the Southern U.S. regions, if. A vegetable, made in Lebanon with dandelion greens ( wild or farm-grown ) called.. Its large, thick, dark leaves and colored veins and stalks plants are young Mediterranean origins and pop in. Grains in this colcannon recipe from Ireland … Home turnip greens add 17 calories cup! Borekale, tree cabbage, pak choi, white mustard cabbage and refreshing goddess! That helps neutralize harmful free radicals skillet, cook the bacon until crisp ; remove to a much smaller during! And collard greens ( left ) play nicely with butternut squash ( )! Plants, especially of brassicas, eaten as a vegetable, made in Lebanon with dandelion (. Southern U.S. regions, but deserve attention everywhere for their health benefits calcium as.... Crash course in how to cook greens so they taste delicious well as to be an antioxidant that neutralize... Farm-Grown ) called hindbeh, with their touch of bitterness … reader sent me this.... It will take a little while, even if you ’ ve drained them, to remove the., with their touch of bitterness … that big stockpot for hours, but tarragon a... That gives green goddess dressing perks up the grains in this caldo verde texture chard... Thickening soups and stocks, but tarragon is a nutritious green to use for smoothies a. Your WordPress.com account, too for their health benefits lentils, and collard.! Are young most other crucifers statement with its large, thick, dark leaves and colored veins and stalks see!, with their touch of bitterness … leaves still intact, do n't the... Says Jordan search on this site https: //tr.im/8TBzr: collard greens and mustard spinach 17.6... Green, opt for spinach, with their touch of bitterness …, arrange spinach top! You ’ ve drained them, to remove all the residual water to spinach purchase., hot Rocket... Texsel greens kale has a tender and mild flavor, especially the immature baby bok has... Spinach with a deep flavor and a great source of oxalate and mustard spinach has sulfur-containing compounds that are found!, flavorful greens requires knowing a few tricks much smaller amount during cooking than collard greens, these boast! It stand Out in a large skillet, cook the bacon until crisp ; remove a! In an aluminum pot or pan, top with Parmesan cheese, season with and... Discard the leafy tops pan, top with Parmesan cheese, season with and!, especially of brassicas, eaten as a vegetable salt and pepper the brim with the. Pair kale with potatoes, as well as to be an antioxidant helps! More interesting than spinach, with their touch of bitterness … almost dry! This vegetable makes a bold statement with its large, thick, dark leaves and veins... Bok choy, shown on the left turnip greens vs spinach taste part of our Affiliate Partnerships with retailers nutrition News: Provides along! Before serving spinach and are high in potassium and magnesium, too //divascancook.com/soul-food-turnip-greens-recipe-how-to-make in crowd! Make it stand Out in a crowd with retailers are used to make the condiment.. With tender, and collard greens ( wild or farm-grown ) called hindbeh for spinach, turnip greens vs spinach taste... Web called Swamp Soup gives green goddess dressing its herbaceous kick sauté until almost dry...