Escarole is often used in soups and paired with beans, reflecting its popularity in Italian cuisine. 20 Ratings. Escarole and chicory cook faster than broccoli rabe, which usually requires about seven minutes of blanching. Like other leafy greens, kale is an excellent source of vitamins A, B6, C, and K, as well as folate and manganese. The Broccoli Rabe, readily available usually fall through winter and not really a broccoli at all, is a slightly bitter green packed with vitamins, iron, and calcium. (For a delicious vegetarian version, omit the sausage!) Test this by growing arugula: it tastes almost sweet (if a slightly sharp-sweet) early in the season and then evolves to sharply bitter by the end of the season. Chard, Caramelized Onion, and Gruyere Crepes, Chicory Salad with Persimmons, Pomegranates, and Walnuts, Warm Chicory Steak Salad with Agrodolce Dressing, Quinoa-Stuffed Kale Rolls with Goat Cheese, Vegetable Lo Mein with Edamame and Mustard Greens, Braised Mustard Greens with Spring Onions, Egg Sandwich with Mustard Greens and Avocado, White Bean, Sausage, and Turnip Green Stew. From Iran, spinach traveled from China to Spain so that eventually the Italians could make a name for it and it is now known worldwide in a variety of Italian dishes like Gnudi, Ravioli, Pizza and more. Mustard greens are especially high in vitamins A, C, and K, and they’re a fairly good source of calcium and vitamin E. Recipes to Try: Vegetable Lo Mein with Edamame and Mustard Greens, Braised Mustard Greens with Spring Onions, Egg Sandwich with Mustard Greens and Avocado. MyRecipes may receive compensation for some links to products and services on this website. Recipes to Try: Collard Dip, Collard Green Creole Dirty Rice, Pork Tenderloin and Collards Skillet. Measure three cups of water for every pound of either broccoli rabe, dandelion greens, escarole or chicory you have. Traditional Italian cooks load just as many vegetables into their soups as they do pasta or other starches. 8. Their thick, abundant leaves are often braised or stewed and are associated with good luck in Southern cuisine. When water comes to a full rolling boil, remove cover and add one tablespoon kosher or sea salt for every pound of vegetables you are cooking. Kale is popular in salads, soups and stews, but it’s also commonly baked into chips and used in casseroles. Place pot on stove. Also known as Swiss chard, and beeg spinach, this vegetable is a hardy green that’s typically used in salads and soups. They’re some of the healthiest vegetables around, loaded with the nutrients you need to get through the winter. The yellowish, broad-leaf variety (called escarole, or “scarola” in Italian) is less bitter and often used in salads, and is available year round. Remove tough outer stalks from broccoli rabe. MyRecipes is a registered trademark of Meredith Corporation All Rights Reserved. Whether you're cooking for yourself or for a family, these easy dinners are sure to leave everyone satisfied and stress-free. Place water in a deep stock pot. Offers may be subject to change without notice. Turnip leaves are an excellent source of folate, as well as vitamins A, C, and K. Recipes to Try: White Bean, Sausage, and Turnip Green Stew, Beef Pot Roast with Turnip Greens, Pumpkin-and-Turnip Green Lasagna. They’re particularly popular in African, East Asian, and South Asian cuisines, where they’re commonly braised, stewed, and fried, both with and without meat, as well as pickled. MAIKA 777/Getty Images, Credit: May 5, 2013 - Faced with unplanned retirement, a gardener transforms a weed-choked backyard into a micro market garden that grows greens by the fistful. © Copyright 2020 Meredith Corporation. Great to serve with lamb! Wait until water returns to a second full boil. Cut bitter greens into ribbon-sized pieces or leave long. Puntarelle:Italian chicory is in season now and it is a treat. If you’ve ever seen greens with jewel-toned leaves that seemed too pretty to eat, then you’ve likely encountered chard. If you're looking for a simple recipe to simplify your weeknight, you've come to the right place--easy dinners are our specialty. Pierce the greens with a fork to see if they are tender.