Greens: Choosing, Storing, Preparing, and Enjoying
FSHE-18
Greens: Choosing, Storing, Preparing, and Enjoying
Greens: Choosing, Storing, Preparing, and Enjoying
Authored by: Anna Cason Sandra Bastin
Abstract
There are many different types of greens to choose from, including fresh, frozen, and canned options. Greens include varieties of lettuce, beet and turnip tops, Swiss chard, chicory (curly endive), collards, dandelion and mustard greens, kale, endive, escarole, parsley, rape, spinach, watercress, and more. Some greens are enjoyed raw, and some—like collards and beet, mustard, and turnip greens—are better cooked. Greens can be prepared in a variety of ways. They are packed with vitamins and minerals to support health. Consider the points below when choosing, storing, and preparing greens to enjoy and reap the benefits from them.
Core Details
Publication ID
FSHE-18
Status
Major Revision
Publication Date
June 16, 2025
Series
Multi-Part Series
N/A
Categorical Details
Language
English
Peer Reviewed?
Yes
Keywords
greens, choosing, storing, preparing, enjoying