Gryphon's Aeire Food Fact - Guide To Greens

GUIDE TO GREENS

Arugula (Rocket) - This bitter, mustardy green, popular in the Mediterranean, 
works well when tossed with other greens for salads. When choosing arugula, 
look for bunches that have bright-green leaves. It is highly perishable; 
use it within two days of purchase. Be sure to wash this green thoroughly 
as it can hide particles of sand.

Endive - There are several types of endive, including curly endive, frisée, 
escarole and Belgian endive. Belgian endive is grown in the dark, which 
reduces its bitterness and produces white leaves. When storing Belgian endive, 
make sure to keep it away from light or the leaves will become bitter. 
Dark curly endive and escarole taste much like chicory, which has slightly 
bitter-tasting leaves. Frisée is a type of curly endive that has been 
blanched by keeping it away from light; it is tender and bittersweet. 
These greens lend themselves to braising, using in soups or salads or 
cooking until slightly wilted. If tightly wrapped, endive can be 
refrigerated for two or three days.

Kale - Some of the varieties you might find are curly, Tuscan and 
ornamental. Curly kale comes in darker green stalks and is a nice 
raw addition to other salad greens; when cooked, the leaves become 
slightly sweeter and more delicate. Tuscan kale, with its full flavor, 
must be cooked; the leaves can be slow cooked, braised or blanched. 
You might find this type of kale referred to as "dinosaur" or black kale. 
Ornamental kale comes in leafy green heads with purple or cream centers; 
it's best served steamed or tossed with other greens for salads. 
Or you can use salt to draw out some of the bitterness from the leaves, 
much like many people do with eggplant. Kale needs to be kept tightly 
wrapped in a cold part of the refrigerator. It will keep for two or 
three days.

Mâche (Corn Salad, Lamb's Lettuce) - This tender, mild green is very 
popular in Europe. Toss the greens with a light vinaigrette or use them 
as a garnish or bed of greens for entrees. Mâche is highly perishable 
and should be used as soon as possible after purchase.

Mesclun (Mixed Salad Greens) - This mix is often found in grocery stores. 
It is a combination of different baby greens and may include arugula, 
frisée, mâche and radicchio. If kept tightly wrapped, mesclun will last 
four or five days.

Radicchio - Like endive, radicchio is a member of the chicory family. 
Chioggia, or the red-leafed variety, is the kind most commonly found in 
the United States; it has a bittersweet flavor with crunchy leaves. 
The green can be used raw on a vegetable platter or in a salad, cooked 
for soups or sautéed and mixed into a side dish. Radicchio is slightly 
sturdier than other greens; it will last for up to a week if stored in 
a plastic bag in the refrigerator.

Watercress - This full-flavored green has a slight pepper flavor and 
belongs to the mustard family. It's often used as a garnish, although 
it's also found in soups, stir-fries, sandwiches and salads. 
Watercress can be stored like herbs, stem-down in a glass of water 
and covered with a plastic bag in the refrigerator, or wrapped in 
plastic wrap and refrigerated for four or five days


Displayed on: Thursday - 24 May 12 - 05:14:09