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3.1.2: Cabbages and Greens

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    Bok Choy

    Bok choy, also known as ‘pok choy’, is a white-stemmed variety of southern Chinese cabbage.



    Broccoli, a type of flower, has a thick central stalk with grayish-green leaves topped with one or more heads of green florets.


    Brussel Sprouts

    Brussels sprouts) were first cultivated around 1700. The plant produces numerous small heads arranged in neat rows along a thick stalk.



    Cauliflower is the king of the cabbage family. Each stalk produces one flower or head surrounded by large green leaves. 



    Kale has large ruffled, curly or bumpy leaves. Its rather bitter flavor goes well with rich meats such as game, pork or ham. Kale is typically prepared boiled, stuffed, or used in soups.



    Although it looks rather like a round root, kohlrabi is actually a bulbous stem vegetable created by crossbreeding cabbages and turnips. Both the leaves (which are attached directly to the bulbous stem) and the roots are generally removed before sale.


    Napa Cabbage

    Napa cabbage, also known as Chinese cabbage, is widely used in Asian cuisines.



    The term greens refers to a variety of leafy green vegetables that may be served raw, but are usually cooked. Greens have long been used in the cuisines of India, Asia and the Mediterranean and are an important part of regional cuisine in the southern United States. Most have strong, spicy flavors. The milder varieties of greens that are usually eaten raw include the lettuces.

    Greens have an extremely high water content, which means that cooking causes drastic shrinkage. As a rule, allow 8 ounces (250 grams) per portion before cooking.

    -Among these include: collards, mustard, sorrel, spinach, Swiss chard and turnip greens. Click the image bellow to learn more about each type of green listed.

    Green Veg

    "Green Veg" by julie gibbons is licensed under CC BY 2.0.




    This page titled 3.1.2: Cabbages and Greens is shared under a CC BY-NC-SA 4.0 license and was authored, remixed, and/or curated by William R. Thibodeaux.

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