Ohio State University Extension Fact Sheet

Human Nutrition and Food Management

1787 Neil Avenue, Columbus, Ohio 43210-1295

Selecting, Storing and Serving Ohio Greens

HYG-5519-93

A large number of widely differing species of plants are grown for uses as "greens". The better known kinds are spinach, kale, collards, turnips, beets, chard, mustard, broccoli leaves, chicory, endive, escarole, dandelion, cress and sorrel. Many others, some of them wild, are also used to a limited extent as greens. Greens are available at varying times between April 15 and November 1. For information on varieties of greens, contact your county Extension agent, Agriculture or Horticulture.

Selection

• Select fresh, young, tender greens free from blemishes and of a healthy green color. (Beet tops and ruby chard show a reddish color.)
• Avoid greens that show insect injury, coarse stems, seed stems, dry or yellowing leaves, dirt or poor development.
• Greens should be crisp, never wilted.
• Select only an amount that can be used in a short period of time.

Storage

• Leafy greens should be carefully washed several times in water, lifting them out of the water each time so dirt sinks to bottom.
• Remove bruised leaves.
• Pat thoroughly dry in a paper or linen towel.
• Store greens in refrigerator crisper in a plastic bag, clean towel or foil.

Yield

Due to the many variables, such as moisture content, size and variety, it is impossible to give specific recommendations as to quantity to buy. The recommendations below are approximations only.

• 1 bushel = 20 pounds greens
  
• 1 bushel = 8-9 quarts
  
• 1 pound fresh greens, cooked = 2 or 3 (1/2 cup) servings

Nutrition

• Greens provide excellent sources of Vitamins A and C, iron and add fiber to the diet.
• Greens are low in calories until dressings, sauces or other combination of ingredients are added; about 20 calories per 1/2 cup serving.

Serving

• Greens are great wilted or molded, for salads, souffles, and main course dishes.

  Cooking methods

  • Cook fresh greens in very little water and only until tender to retain nutrients.

    Approximate cooking times needed for fresh greens:
    Beet Greens	5-15 minutes
    Swiss Chard	10-20 minutes
    Spinach	3-10 minutes
    Kale	10-15 minutes
    Collards or Dandelions	10-20 minutes
    Turnip Tops	10-30 minutes

Other Serving Ideas

• Spinach: Use Allspice, Garlic, Nutmeg, Marjoram, Oregano, Mace, Rosemary or Thyme.
• Turnips: Use Allspice, Basil or Nutmeg.
• One-Vegetable Combination: Greens cooked with onion, hard-cooked egg, bacon or ham and/or white sauce.
• Season with dill weed, marjoram, mint, nutmeg, rosemary, minced onion, lemon juice or vinegar, crumbled crisply fried bacon, horseradish, chili sauce, or grated parmesan cheese.

Minted Spinach

1 lb fresh spinach (or 1-10 oz pkg chopped frozen spinach)

2 teaspoon crushed mint leaves

1/2 teaspoon salt

3 lettuce leaves

1-1/2 teaspoon butter

1 hard cooked egg

1. Wash fresh spinach leaves and tear into small pieces. Combine the mint leaves and salt; sprinkle over spinach. Place lettuce leaves on top.
2. Over medium heat cook the spinach for 7-10 minutes. Drain liquid. Discard lettuce leaves.
3. Put the spinach into a serving dish and arrange it to form a nest. Dot with butter and slice the hard cooked egg into the center.

Makes 4 servings.

Panned Greens

1/4 cup butter or margarine

1/2 clove garlic, chopped fine

2 lbs new, tender greens, washed and chopped.

Melt the butter or margarine in a large frying pan. Add the chopped garlic and greens. Simmer the greens until they are tender.

Makes 6 servings.

Kale casserole

2 lbs fresh kale (or 2-10 oz packages frozen kale)

1/4 cup margarine

1/4 cup flour

2 cups milk

1 cup grated cheddar cheese

1 teaspoon iodized salt

1/8 tsp. pepper

2 hard-cooked eggs, chopped

1/2 cup bread crumbs

2 Tablespoon melted margarine

Wash kale well, cleaning each leaf and removing stems and course ribs. Cook kale in enough boiling salted water to keep from cooking dry for about 15 minutes. Drain. Melt margarine. Stir in flour until smooth. Add milk. Cook over medium heat with constant stirring, until mixture comes to a boil. Add cheese, salt and pepper. Stir until cheese is melted. Mix in chopped hard-cooked eggs and kale.

Place in a greased casserole (1-1/2 or 2 quart). Toss crumbs with melted margarine. Sprinkle on top of kale mixture. Bake in moderate oven (350 degrees F). 30 minutes.

Makes 8 servings.