I Love Greens

There was a great selection of greens at the Hollywood Farmers Market this week.

Yes there was lettuce and mesclun, but when I say greens, I mean the kind you cook.

There was black kale, purple kale and green kale, mustard greens, collard greens, arugula, green chard and rainbow chard, three kinds of spinach. There were the greens that come attached to roots: turnip greens, beet greens, kohlrabi greens.

Greens are nutritional powerhouses, and they are easy to cook and serve to even the finickiest eaters - they’re the most raved-about dish when I have friends over.

How healthy are they? There is less cancer in countries where more greens are eaten. People who eat them regularly have almost half the risk of macular degeneration. They help regulate blood pressure, and are a good source of calcium (one cup cooked collard greens contains half the RDA of calcium, one cup turnip or dandelion greens contains more calcium than a half cup skim milk) as well as other essential nutrients.

To release these beneficial compounds, greens must be cooked with some healthy fat. Historically this has been bacon. I choose olive oil.

When you’re starting to experiment with greens, use chard as a base because it’s sweet and breaks down easily. Then add a bunch of something new. If you buy greens with roots attached, cut them off and store them separately.

Wash two bunches of greens well and chop them coarsely. Sauté an onion in olive oil. When it’s soft and fragrant, add a little chopped garlic and maybe a sprinkle of dried chile flakes. Stir well and then add the greens, with water drops still clinging to them. The greens will reduce as they cook. (Larry and I can eat two bunches at a sitting.) Cover with a lid and let cook over medium-low heat. Check in a few minutes, stir well. They’re done when they’re the consistency you like. I like them soft and dark green. Taste them and add salt and pepper and maybe a splash of balsamic vinegar.

Serve them hot or at room temperature. They’re a good side dish with any meal. They’re great with potatoes, or with a fried egg on top. Or stir them into cooked rice or pasta. (They make a great risotto.) Serve them on bruschetta topped with some shaved parmesan. The possibilities are endless.