There are so many great greens in season right now…
Have you tried mizuna yet? It is a mild Japanese mustard green that is less spicy than arugula. It is equally good in salads or sandwiches as it is sauteed or tossed in a bowl of soup. Mizuna is a member of the brassica family (like cabbage and broccoli) and one cup contains 33% of the vitamin A and 65% of the vitamin C you need for the day. It also contains iron, magnesium, and B-6… all this in only 15 calories!
Another interesting green is the common mallow. It is related to hibiscus, okra and marshmallow, whose roots were once used to make a marshmallow candy for soothing sore throats. Mallow is a wild edible and nutritional powerhouse containing vitamins A and C, calcium, magnesium, potassium, iron and selenium. Mallow has a really pleasant sweet flavor that makes it perfect for green juices and smoothies. Use the young leaves as you would lettuce or spinach, while the more mature leaves are better cooked or stuffed like grape leaves.
Looking for some more inspiration? Here is a great Cooked Wild Greens Salad from Saveur magazine. You may enjoy this “salad” spread on some nice crusty bread too. You could also try swapping out the spinach for a medley of greens in a Palak Paneer or Tofu like this one from Indian as Apple Pie.
In Season – lots of leafy greens (arugula, chard, collard greens, curly, red russian and lacinato kale, romaine, mizuna, mallow, spinach, spring mix, braising mix), grapefruit, oranges, lemons, radishes, broccoli, beets, acorn and butternut squash, potatoes, onions