Arugula, also known as rocket, is a peppery-tasting green native to the Mediterranean  where is grows wild from Portugal’s shores to inland Turkey. Its refreshing bite and delicate leaves make it a culinary favorite. An excellent source of Vitamins K, A, C and folic acid, arugula also contains essential minerals including, potassium, iron, calcium, manganese, zinc, copper and magnesium.

This  green may be grown as an annual or a perennial. Give it a try in a tub on your porch–only 30-40 days growing time when planted in the spring or fall (a cool season crop).  Wild arugula, pictured here and sold by the bunch, can take some stove or oven heat with the coarse outside leaves holding up to a braise.  For salads, I choose the smaller leaf arugula that is bright green, sold in a tub. Go Girl Organic is my brand in Seattle.  In a plastic clamshell, these serrated delicate leaves will last for over a week. Once they yellow, they are ready for the compost bin.  But save that tub– it makes a great organizer that keeps bits of vegetables fresh for a week!!

Beet Greens

Broccoli Rabe (also Raab) is a leafy brassicas which is part of the mustard family, like kale, Brussels sprouts, mustard greens, and arugula. Although the buds on this plant look like broccoli, they don’t form into large heads and it is quite distinguishable in appearance and taste.  While the broccoli leaves are almost nonexistent, it is the leaves on rabe that compromise most of this versatile pungent and highly nutritious vegetable (the stems and florets are also edible). Making regular appearances in upscale raviolis, and chopped finely in our new PCC favorite chicken sausage (labeled as chicken-rapini), broccoli rabe’s bitter taste and textured leaves hold up to sauces and sautés very nicely. It is common in dishes from Southern Italy, Portugal, and in the Galicia region of Spain. Laura Russell pairs a lovely Romesco sauce with hers.

If you want to reduce some of the bitterness (I never do!) blanch the  rabe for a few minutes and let drain, but don’t cook very long and make sure the water is removed. I plate it sautéed under savory meats with roasted or caramelized vegetables.  Or maybe your go-to fish recipe needs a refreshing companion.  For a vegetarian dish, add sautéed, chopped Rabe or lacinato kale to cooked white beans and garlic, with lightly sautéed sweet red peppers and a splash of vinegar.

Collard Greens

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Dandelion Greens

Domestically grown Italian Dandelion is a delicious and colorful addition to stir-fry, sautés, or salads where a new spicy element is what you are looking for.  An excellent source of Vitamins K, C, A, and fiber, while being low in carbohydrates and sugars, dandelion is also packed with minerals that will provide another boost to your arsenal of healthy greens.  The NutritionData website, gives it 5 stars for optimum health–its highest rating. My new favorite use is mixed with sautéed sliced ginger, bok choy, and chard for a colorful lunch salad with a splash of rice wine vinegar and some cut up cooked squash from the refrigerator. Or if you are looking for cooked greens with blistered olives, onions, and lemon, use it in our Jars of Savory Greens recipe. The dandelions there are combined with other sautéed greens for flavor and texture contrasts.

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Often described as one of the healthiest vegetables on earth, kale is a true superstar. Lacinato or Tuscan kale, pictured here, is the most nutrient-dense choice you can make when buying kale.  A cross between kale and cabbage, it is very winter hardy and tastes especially sweet after a freeze–it is at its best from mid-winter through early spring. Although we often use it in salads, in Tuscany and central Italy this kale is commonly used in soups and stews.

Kale’s cancer-preventative potential has been linked to a high concentration of flavonoids (kaempferol and quercitin) and carotenoids (lutein and beta carotene). In terms of anti-inflammatory potential, kale has the highest concentration of Vitamin K of any other vegetable. Kale’s high omega-3 content can provide other potential anti-inflammatory benefits. It is a good source of both soluble and insoluble fiber and micronutrients.

Mustard Greens