I've had the largest craving for green leafy vegetables lately, and I'm looking for some new varieties to try out.
I prefer something that doesn't need to be blanched, but can be sauteed quickly with some garlic and oil, and stand on its own. I grew up eating sauteed broccoli rabe or escarole or spinach, so anything along those lines would probably be a safe bet. I hate raw salad leaves -- the texture makes me gag.
I've heard good things about mustard greens, dandelion greens, kale, arugula, endive, chicory, and swiss chard, but have no idea if these can be prepared similarly, or if I might like them.
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