Extension Publications
Extension Publications

Greens: Choosing, Storing, Preparing, and Enjoying

Greens: Choosing, Storing, Preparing, and Enjoying

FSHE-18
Greens: Choosing, Storing, Preparing, and Enjoying

Authored by: Anna Cason Sandra Bastin

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Abstract

There are many different types of greens to choose from, including fresh, frozen, and canned options. Greens include varieties of lettuce, beet and turnip tops, Swiss chard, chicory (curly endive), collards, dandelion and mustard greens, kale, endive, escarole, parsley, rape, spinach, watercress, and more. Some greens are enjoyed raw, and some—like collards and beet, mustard, and turnip greens—are better cooked. Greens can be prepared in a variety of ways. They are packed with vitamins and minerals to support health. Consider the points below when choosing, storing, and preparing greens to enjoy and reap the benefits from them.

Core Details

Publication ID

FSHE-18

Status

Minor Revision

Publication Date

June 16, 2025

Series

Multi-Part Series

N/A


Categorical Details

Publication Area

Language

English

Peer Reviewed?

Yes


Keywords

greens, choosing, storing, preparing, enjoying

Contact Information

Tawana Brown
Associate Director, Educational Publications

361 Blazer Dining 343 S. Martin Luther King Blvd. Lexington, KY 40526-0012

+1 (859) 257-7566

tawana.brown@uky.edu