Whenever I am in the produce section at a grocery store, I tend to reach for the same familiar greens, such as spinach, kale, and collards- but there are always those mystery greens.
They are the greens that look really interesting and healthy, but I just don’t have the faintest idea what to do with them.
You know what I mean, right?
Well, today I am going to tell you how to use 6 unusual greens, so the next time that you’re at the supermarket, you can toss them into your cart with confidence!
1. Swiss chard
Swiss chard is an excellent source of vitamin K. Â It tastes similar to spinach and can even be used much the same way in smoothies, salads, and soups.
Green Chickpea and Chicken Coconut Curry with Swiss Chard
The Best Swiss Chard Recipe Ever
2. Carrot greens
Did you know that you can eat the leafy tops of carrots? While slightly bitter, carrot greens pack a big punch by providing vitamins A, C and K, B-6, manganese, niacin, potassium, folate, and thiamin, and they can be cooked just the same as kale and spinach.
3. Purslane
It might be a weed, but don’t let that scare you because purslane does have some redeeming qualities. Â Because it is low in calories and high in fiber, it is ideal if you are trying to lose weight. Purslane is also quite tasty with its slightly tangy flavor, and it can be used in recipes just as you would use parsley.
Purslane with Chopped Walnuts and Sumac
Purslane, Peach, and Onion Salad
4. Dandelion greens
These greens are often used in smoothies because of their detoxifying properties, but they can also be sauteed, tossed in salads, and even incorporated into pasta dishes.
Dandelion Greens with Mustard Vinaigrette
Cumin-Dandelion Green Cornbread
5. Kohlrabi greens
Kohlrabi is probably the most foreign of the bunch- or at least it was for me until only just recently- but it is actually a member of the same family as cabbage, broccoli, and Brussels sprouts. Â The edible leaves are often compare to collards, so if you are a fan of collard greens, you might want to give kohlrabi a try.
Kohlrabi Greens with Toasted Sesame Oil and Soy Sauce
Sauteed Kohlrabi with Onions and Cream
6. Beet greens
Beets greens are even more nutrient dense than the root! Â Unfortunately, I tossed the leaves of my beets away for years until I learned that they could be used for juicing. Â Beet greens are also an excellent substitute for spinach and kale in dishes, such as pastas, omelettes, sandwiches, and salads.
