Albuquerque Journal (Albuquerque, NM)

Greens a rainbow of flavor.(Final)

Byline: New Mexico's Own Patricia Aaron For the Journal

Do you look at all those jewels in the produce section and then buy the same old broccoli and zucchini? This summer, Patricia Aaron will introduce you to some items you might not use regularly. This week: Meet greens.

"Greens" is a term used for leafy greens that are eaten cooked as well as raw. They are not just a cornerstone of "soul food," but of most diets around the world.

Kale, collards, Swiss chard and mustard, beet and turnip greens are common. Kale, collards and mustard greens are members of the cruciferous cabbage family.

Despite botanical differences, greens have a similar flavor -- an intense, unmistakable vegetable taste with varying degrees of bitterness.

DESCRIPTION: Kale has frilly leaves with ragged edges that range from blue to magenta to gray and are arranged in a loose bouquet. …

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