VEGETABLES

GREENS

Most greens are traditionally boiled and flavored with lemon juice, butter, or pork.

Collard Green: Available year-round, with peak supplies from December through April. The majority of it is grown in the South.

Dandelion: Has a slightly bitter flavor. It is often added to salad mixes.

Red Dandelion

Dino Kale (La Cinada): This is also called black cabbage sometimes.

Flowering Kale Sometimes referred to as ornamental kale. It is often used to line salad bars and displays. It can also be steamed, boiled, braised, and used in salads.

(purple)

(White)

Green Kale: High in vitamin A and C.

Mustard Green: Sharp, and slightly bitter flavor.

Swiss Chard

Chard can be used as two differernt vegetables because the green leaves has a different flavor from the stalk.

(Green)

(Red)

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