Greens

A brief overview for choosing, gardening, and preparing uncommon greens.

Fresh Greens

Spinach

• packed with nutrients
• mildest taste of greens in this list
• less hardy to grow than collards or kale

Collards

• packed with nutrients
• hardy; grows well even in difficult conditions
• milder taste than kale

Kale

• packed with nutrients
• hardy; grows well even in difficult conditions
• strongest taste of greens in this list

Loose-Leaf Lettuce

• mild taste, great base for salads
• less nutritious than the above
• less hardy than collards or kale

Powdered Greens

All of the above can be used for drying and powdering greens.

• wash greens and trim off thick stems
• lay thickly in a dehydrator (alternatively, lay on baking sheets in a car with windows cracked) and dry until crisp to the touch, like autumn leaves
• wizz till fine in a blender, let settle, then dump into a jar or other container
• use 1 Tablespoon powdered greens in place of 1 cup fresh greens in recipes like smoothies
• add 1 teaspoon or Tablespoon of greens to any recipe to boost nutrients and fiber (oatmeal, quick breads, scrambled eggs or egg salad, soups, sauces, etc)

Cooking Greens
All of the above can be used for baking, plus:

Nettles (yes, like stinging nettle)

• must use care in harvesting
• only safe to eat when cooked
• high in iron, potassium, manganese, calcium and vitamins A and C
• grows like a weed :)

Tips

• All greens are best when fresh cut, so keep a small garden (or a few window pots!) and clip away when you need them.  
• If you need to store them in the fridge, they keep longer when placed in a cup full of water, as if they were fresh cut flowers.  Just don't keep it on the top rack; you'll be asking for a spill. ;)
• If you don't want to buy greens but want a tastey/healthy topper for your sandwich or burrito, try making sprouts.  They are seriously so yummy.
• These are our favorite greens to use and grow.  For a more comprehensive list, check out the Cook's Thesaurus. 
• All go well fresh on a sandwich or burger.  
• All make great salads, but taste-test first to make sure you don't drown out your salad with something too strong for your liking.  
• Can be cooked and substituted for each other in casseroles, quiches, omelets,  etc.
• Easily hidden in foods.  Layer them on top of the sauce but below the toppings of a pizza, or steam and puree them to sneak them into sauces, soups, pesto, etc.
• Make for a great green smoothy.  ;)
• Basic cooking for greens on Web MD.