Eating Green

News of the benefits of leafy, green vegetables escalates all the time. For example, kale is one of the world's healthiest foods. It's better for you than spinach and tastes less bitter. Dark green, leafy vegetables are known to be good for the skin and hair, promote healthy bones and teeth, control sugar levels and diabetes, lower blood pressure and the risk of cancer, and decrease the chance of having lung problems like asthma. 

turnip green

I like to plant a mixture of turnips, mustard, and kale. These three greens have the same cooking time and work well together. When they are ready, pick, look, wash, and cut them into a large pot. They will cook down quite a bit. Almost cover them with water, bring to a boil, and simmer for about an hour, stirring occasionally. Drain. At this point, you can freeze them for 

kale

later, put them in the refrigerator for a coming meal, or finish them to eat now. To finish, put your favorite seasoning oil or grease in a pan, add greens, salt to taste, sprinkle them with sugar (about a tablespoon, depending on the amount of greens) and cook for about 15-20 minutes on low heat, stirring once or twice. For a healthier choice, I fry them in beef stock that I have refrigerated and skimmed all the tallow off which forms at the top.  It gives flavor without the harmful fat. 

mustard

If you just don't like greens, give kale and/or mustard a try. They have a milder taste, and you may learn to appreciate them.

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