Greens are packed with antioxidant vitamins and phytochemicals. Some varieties, such as kale and bok choy, are also good sources of calcium. Become the guru of greens in your household.
Leafy greens come in many varieties, colours and flavours that look great on the plate and have a fabulous flavour spectrum from mild and sweet to sharp and earthy. Consider the rich blue-green of kale and the fresh celery green tones of endive. Savour the peppery punch of arugula or the mild, juicy crunch of steamed bok choy.
Where to Find Them
Variety is the key to enjoying greens, and there is a suitable green for all seasons and recipes. Look for crisp leaves, stems that appear freshly cut. Avoid selections that are yellowing or browning. Cooking methods vary from wilting or steaming (spinach, beet greens, bok choy), sautéing (kale, rapini), or serving raw in salads or sandwiches (arugula, lettuces). Remember that when cooked, most greens reduce significantly in volume.
- Canada and Japan sign partnership deal on defence, energy, trade
- ‘A foreign policy based on short memory’: Carney continues push to diversify from the U.S.
- Carney says former prince Andrew should be removed from line to throne
- Oil surges to highest price since 2023 as Iran war chokes Strait of Hormuz
-
![]()
New Brunswick recognizes several women for their work towards gender equality -
![]()
Supreme Court of Canada rules refugees should have access to subsidized daycare in Quebec -
![]()
Pointe-Claire unveils monument to young boy who tragically lost his life at Terra-Cotta Nature Park -
![]()
Nova Scotians gathered in solidarity with Black and Indigenous voices after a week of budget protests
Comments
Want to discuss? Please read our Commenting Policy first.