©2020 Verizon Media. Cover the pan and cook for 5 to 7 minutes, until the turnips and kale are tender. If you combine the \"excellent\" nutritional ratings achieved by turnip greens with their \"very good\" and \"good\" ratings, yo… Take a look at my book, The Wheat-Free Meat-Free Cookbook: 100 Gluten-Free Vegetarian Recipes. I have done the same with many greens from the garden and the mustard greens were my favorite because of the bite they gave. They have similar flavors and textures so they can be used interchangeably in recipes. I wonder if the mustard greens got baked less (like Lili mentions maybe?) I would not have thought of that, great idea! Kale chip recipes have been pretty popular for a year or two now. Going for mustard leaves this time. Fight bitterness with other flavors like sweetness and spice. And eventually I determined that the kale chips were slightly sweeter. All rights reserved. Turnip green are part of the same family of vegetables as kale and broccoli. Hope this helps!? https://www.southernliving.com/food/kitchen-assistant/turnip-greens-recipes Thanks for letting me know. Spinach Oh yeah, remember this stuff? There are plenty of other good greens out there. Turnip greens—like collard greens and mustard greens—are usually cooked with ham or pork. Want to read more from HuffPost Taste? Get the Dandelion Greens Salad recipe from Food52. The leaves go well with a mixture of… Swiss Chard If leafy greens had a beauty pageant, Swiss chard would win every single time. Turnip greens are best when picked and eaten when the plants are young. Because of their peppery bite, mustard greens are usually mixed with other greens for cooking, but we happen to like their ability to knock us out of our chairs. Exactly. Like garlic and goat cheese and bacon and on and on. Lay greens over tomato mixture, cover with lid and cook for 15 minutes or until all greens are wilted. Thanks for your comparison results. I like beet greens best, actually. 9. I thought the collard greens had the most chew and the mustard greens were the crispiest. We dodged a bullet earlier in the year with the pest that attacked the U.S. kale crop and threatened to wipe it out entirely -- it didn't -- and now Bejo Seeds, a seed company that provides kale seeds to the world, has just sold out. would be equivalent to eating 1 cup cooked because as they cook the greens wilt and you are left with the same amount of veggies, but they are easier to eat and digest, and the nutrients are more available. 10. (Your choice, are you going to believe me or Mike? Some greens can be eaten raw, but turnip greens are the most bitter of all of the greens. :) im glad to know i have options. 6. They turned out great though. And my wonderful friend, Bekki, taught me that if you marinate in a little bit of balsamic vinegar and olive oil before baking, the chips aren’t as bitter. Listen to Mark Bittman. They can be shaved thinly and eaten raw as a salad, sautéed quickly with garlic for a hearty side, but can also stand up to being stewed for a really long time. Anywhere in the 15-20 minute range will do. Don't take our word for it. The Wheat-Free Meat-Free Cookbook: 100 Gluten-Free Vegetarian Recipes
I had wondered, but not done the work to compare. Remove the lid and stir in the thyme and the remaining kale. That’s just how it worked out in our oven. I’m betting the fact that you had fresh from the garden greens made a difference. I got this recipe from Jacques Pepin. 5. Fats including olive oil work well to tame bitter flavors, as does including some salt in the recipe. doing collard tonight as well. They also happen to taste really great with bacon and smoked pork hocks. All I need to know is where to send them. It is filled with a variety of … If you haven’t tried kale chips yet, give them a try. Mustard Greens If you've never eaten raw mustard greens, be prepared for your first taste: they have a bite. I will try other greens this summer when my garden starts producing! 2. When I list serving sizes, I’m basing that on a portion size that Mike or I would eat. i really didnt mind that much. The best recipes, kitchen tips and genius food facts. I must admit I had never asked myself “why kale and not other greens?” I would expect the turnip greens to have a bit more bitterness and the collard greens a bit more chew, based on their characteristics when raw. Italian cuisine has mastered the pairing of rabe with chilies, garlic and sausage. I wanted to make sure I was using the same amount on each batch, and that was my guess for a decent amount. Just like kale, they're full of Vitamin K. Check out the Loveless Café's Turnip Greens recipe: 3. Characteristics: Though originally from Persia, this is one of … Dandelion Greens If you like bitter greens, these are the greens for you. This recipe is being shared in Weekend Herb Blogging hosted by Simona from Briciole. But if I had to guess, I’d say that our serving sizes are probably somewhat smaller than average. On the other hand, I felt that the kale and mustard greens had a saltier flavor, which I imagine has to do with all the folds doing a better job of holding the salt. Started cooking chips at 250 for 20-30 minutes, depending on variety (Kale, surprisingly needs less time at this temp than mustard). Really, thank you. Copyright 2020 Pickled Publishing LLC - All rights reserved. :). Beet Greens Yes, beet greens are edible! You're smothering kale. I’ll try what you did when I make chips next. Is there some reason kale makes a particularly good chip? I’ve noted, the younger the leaves the more of a bite. Share on Pinterest. Another vote for low(er) heat. I like low and slow better. And watch videos demonstrating recipe prep and cooking techniques. Kale. Frisées are crisp and bitter greens that are often used in salads and side dishes. After all this taste-testing, I can conclusively say, you can make chips out of any green and no one will be able to tell what it is. Turnip greens are part of the cruciferous vegetable family, as are kale and broccoli. Thanks so much for sharing the results of your experiment. My bf just called me from grocer’s and he said there was no kale so I freaked out and found your blog LOL. Maybe that’s the secret as to why kale has the lock down on the chip category: chewier and sweeter than most? Get the Buckwheat Crepes with Brie + Honey Sautéed Swiss Chard recipe from Food52. What to Do With Turnip Greens . pretty much tasted exactly like kale chips for me. Mike thought they all tasted the same, although he did note texture differences: Turnip greens were the flakiest, mustard greens were the softest, and the kale chips were the chewiest. Once cooked, they mellow out, but you can still taste the namesake of this leafy green. Turnip greens are believed to have been cultivated in Hellenistic and Roman times, more than 4,000 years ago. Which means that everything that tastes good with kale and beets, also tastes amazing with beet greens. Mustards come in curly and flat varieties, red and green, just like kale. Serve warm. I like you side by side testing! Collard Greens Collard greens are a staple of southern American cooking, and are finally starting be embraced by the rest of the country. Mix them or eat them separately to enjoy their powerful tastes. Remove the turnip root for later use, then rinse the greens well, dry, chop and cook like you would kale or collards, adding salt, bacon, butter, lemon, cider vinegar, or anything else that will helps break down the greens' thick cellular walls. In order to differentiate between collard greens and turnip greens, you need to look at their appearance, growth seasons, and sun and soil requirements. If you have neither, use the lowest setting and prop the door open to allow heat to escape. Follow us on Twitter, Facebook, Pinterest and Tumblr. Their greens are packed with … Even though I baked all the greens for the same amount of time, the mustard greens ended up with more browning than the others–which unfortunately meant the predominant flavor was more of a burnt taste. • The texture and the taste of kale and collard greens is different. Mustard greens are much lighter green than collards. Did you hear that, everyone? When I make chips I set the oven at its lowest setting, 170F. They have that mustard bite, which I hoped would come through in the chips. Disclaimer 1: Many of the links on this site are affiliate links. Add strongly flavored ingredients. Collard, turnip, kale and mustard greens are nutritional powerhouses with distinct flavors. They have never burned and get quite crisp which I like. I’ve been hooked ever since. Also: at the lower temp the bite of mustard does show thru, tho not nearly as much as when raw. (You could feed people collard chips and tell them they are kale chips. Spinach is a kitchen workhorse, finding itself just as comfortable in a salad as it does in a soup, sauté or pie. Kalinda the heat of the mustard would come through. I think i have to nicely disagree ;) about the flavor with mustard greens as chips. Beer and Bacon Braised Collard Greens recipe from Food52, Mustard Greens recipe from Simply Recipes, Buckwheat Crepes with Brie + Honey Sautéed Swiss Chard recipe from Food52, Warm Beet Greens with Sour Cream Dressing recipe from Food52, Dandelion Greens Salad recipe from Food52, Chinese Broccoli with Garlicky Ginger Miso recipe from Steamy Kitchen. Heat olive oil in a large skillet. That means that if you click through from my link and buy the linked-to product, or sign up for the linked-to service, I receive a commission. I love kale chips. I’ve been making them this way for a long time. 8. I haven’t tried that though. (I did this until I filled up my. If you’re planning to cook the greens in a soup or stew, kale is definitely the best alternative. Both are members of the Brassica oleracea species, and both are loaded with nutrients and phytochemicals that have been extensively researched for their potential health benefits. Kale is considered one of the most nutrient-dense vegetables on the planet … There are five kale varieties that are classified according to the leaf type; curly-leaved, plain-leaved, Rape kale, leaf and spear and CavoloNeru also known as Tuscan Cabbage , black cabbage, Tuscan Kale, Lacinato and dinosaur kale. Kohirabi (turnip cabbage or German turnip) This vegetable belongs to the cabbage family. On a large cookie sheet, mix with 1 teaspoon of olive oil and 1/4 teaspoon salt (this was likely too much–see note below). She tosses the Kale with interesting ingredients like sweet potatoes and nutritional yeast which initially had me wondering. The seasonings are probably more important than the actual green you use. Mustard greens have a stronger flavor than collard greens and spinach. By Keri Gans , Contributor Aug. 15, 2013 By Keri Gans , … Recipes and more delivered to your inbox! Collard greens are also a good source of folate, vitamin A and vitamin C. Once you've become accustomed to collard greens, try kale, mustard greens and turnip greens. If you're considering any dietary changes, it's probably a good idea to speak with your physician. Like beets, turnips are good for more than their roots. :) I agree, that the flavourings matter the most, so it is good to know any base green will do. The leaves taste more like intensely flavored spinach. Mustard greens boast high levels of vitamins K, A, and C, as well as folate and the mineral maganese. Its naturally-occurring red, yellow, purple and white stalks are dazzling. Just my findings ;). I’ve been told you can even boil squash leaves and that the stems taste like green beans. Great article, I’ve been struggling to figure out the ‘perfect’ leaf chip recipe, been using just kale until now. Collards vs Kale – Nutrition Face-Off Published: February 3, 2019. If your pulse just quickened and you darted to protect your crisper, we'd like to invite you to calm the hell down. I did try the high heat, but I had to watch them closely so they would not burn. 7. Alright, so I have two people voting for low heat. And its velvety, tender leaves would win the talent contest for certain. Just so you know…. Fresh greens of some sort are on my table almost daily. No more kale seeds. 9. Leafy greens are a staple in many people's diet. Glad to know there are other options for yummy chips! Get the Spinach Gratin recipe from Food52. It is your responsibility to check the foods you eat to make sure that they are safe for you. A million “THANK YOU”s for this post! Add garlic, then tomatoes. I was constantly vexed by burnt edges. I can’t wait for the Mustard greens I just planted in the garden to grow so I can try them as chips. It needs its space. Why? I start with clean, dry leaves of whatever greens are on hand and toss them with a little olive oil. Here’s the process I used with each batch of greens: My first impression was that, while I could taste a difference between the different types of chips, the differences were pretty subtle and not anything I could describe. Taste: Chard is in the same family as beet, so you may detect some beetlike flavor in the ribs. It is lovely as a salad itself, can be puréed into soups for a vibrant hit of green, and also whips into a great pesto. Earlier this week I was pondering, how come people always use kale? As mentioned earlier in this profile, turnip greens achieve more ratings of \"excellent\" in our food rating system than any of their fellow cruciferous vegetables. From the prep work, I can tell you that the collard and turnip greens were much easier to clean. Thank you so much for your contribution to WHB! They are thinner and more tender, and shrink to a much smaller amount during cooking than collard greens do. Beets are the only vegetable that I don't like. I bet mustard greens tasted good though. Read customer reviews on Amazon. You can have my recipes and recipe roundups delivered right to your inbox. I thought the collard greens had the most chew and the mustard greens were the crispiest. I made a bunch of green chips to find out if kale really is the best. And I’ve seen some with the temperature around 425 degrees, which baked for only 5 minutes. Gai Lan (or Chinese Broccoli) Gai lan, also known as kai-lan, Chinese broccoli and Chinese kale, tastes like a cross between broccoli rabe and bok choy. Swiss chard cooks more quickly than most other leafy greens (because of its high water content), and its crunchy stems make great pickles. Get a great Mustard Greens recipe from Simply Recipes (she's a mustard greens lover, so trust her). They’re easy to make, and a fairly healthy snack to have around. Entirely. Use small, tender ones for salads and big, stalky ones for sautéing and braising. Kale gets a lot of hype, but collard greens, Swiss chard and mustard greens are super nutritious, too. Garlic, hot peppers, bacon, lemon juice or vinegar are traditional seasonings for turnip greens. Before everyone fell in love with kale, it was spinach that our parents wanted us to eat before we could have dessert. Turnip Greens Turnip greens are just like turnips: kind of sweet, kind of spicy, kind of bitter, occasionally smelly, but ultimately delicious. It is delicious simply sautéed with garlic, stir-fried with oyster sauce or even simply steamed, if you want to keep things super health-nutty. They taste like beets and kale smashed into each other. I'd never had mustard or turnip greens before - those may be … Not as bitter as the others. Bake in a 350 degree Fahrenheit oven for 17 minutes. I just cooked a bag of TJs southern greens last night for tonight's dinner - a mix of mustard and turnip greens, collards, and spinach. This is a good way to make sure they don’t go to waste. Get the Beer and Bacon Braised Collard Greens recipe from Food52. Collard greens contain 771 micrograms of vitamin A and 34.6 milligrams of vitamin C per 1-cup serving. Thanks for doing these different greens. Broccoli Rabe This hearty, bitter green (which we sometimes call rapini) is more closely related to turnips than it is to broccoli, although their family resemblance seems totally undeniable. But these have way more personality than kale. They do taste a bit different. Cook over medium-low heat uncovered for 5 minutes. The collard greens had the earthiest flavor. When I first went Vegan I tried these great Kale Chips from Julie Daniluk. :P) Maybe kale is the best? For me the choice of kale is actually dictated by the fact that it is in my little vegetable garden. I should also note that 17 minutes is not some magic number for baked chip awesomeness. Disclaimer 2: I am not a medical professional, and the information contained on this site is not medical advice. By using this site, you explicitly agree not to hold Pickled Publishing LLC or any of its members liable in any way for damages arising from decisions you make based on the information made available on this site. Breakfasts: Cinnamon Quinoa Muffins, Yeasted Waffles, Gooey Butter Cake. I’ve been an orphan since kale has disappeared from the market, right after I discovered – all too late – the pleasures of kale chips. Part of HuffPost Food & Drink. Turnip Greens. Sides: Patatas Bravas, Pea and New Potato Salad, Braised Celery, Mains: Corn Waffle Sandwiches, Enchiladas with Green Sauce, Pesto Asparagus Galette, and. Yes they do dry up and get nice and crispy, they do not get brown at all. :( (I had such high hopes for the mustard greens. It is an excellent source of vitamin K besides iron. Get Maricel E. Presilla's Cuban Avocado, Watercress, and Pineapple Salad from Food52. If you don’t have a dehydrator, you can use the ‘warm’ setting on your oven or just turn on the light. Photo by Christina Holmes. We don't mean to be alarmists, but what if, when we woke up tomorrow, there was no more kale left on earth? :P). Add the stock and half of the kale, increase heat to medium-high, cover the pan, and cook for 3 minutes, until the kale is wilted. Enzymes and nutrients start to die around 105-110 degrees (depending on who you ask), so if you want to preserve the incredible nutrients of the greens (and why not), use low heat. No such luck.) But so are lots of other greens that, in my opinion, deserve more attention. some of mine were a little softer in the middle and i did not taste the mustard “bite” that you were hoping for. Desserts: Blueberry Mango Crisp, Baklava Rolls, Amaretto Cake. :) You guys ate so many chips that day, for sure!! (Your choice, are you going to believe me or Mike? I like Mustard, Turnip, And Collard greens, but I like Mustard greens best. We could have dessert and the mineral maganese Blogging hosted by Simona from Briciole bitter of all of the and... 5 to 7 minutes, until the turnips and kale smashed into each.... Recipes ( she 's a mustard greens were my favorite because of the got... In pot Liquor soup decent amount garden greens made a difference most bitter of heat... //Www.Bhg.Com/Recipes/How-To/Cooking-Basics/How-To-Cook-Greens Frisées are crisp and bitter greens, etc when my garden as I above. Foods you eat to make sure that they are the most bitter of all of the greens in a as! 300 degrees Fahrenheit, which baked for 30-45 minutes and season to taste with salt pepper. N'T tell the difference between collard greens and mustard greens lover, so I tell! I made a difference get nice and crispy, they do not get brown all... Loveless Café 's turnip greens definitely got to be too much fell in love with kale, turnip kale. The temperature around 300 degrees Fahrenheit, which I hoped would come through in garden. The work to compare are lots of other good greens out there Cinnamon! Portion size that Mike or I would eat the link below flavors and textures they! More attention category: chewier and sweeter than most a runny egg yolk I never used the others because can! Out if kale really is the best recipes, kitchen tips and genius food.! As well as folate and the mineral maganese less ( like Lili mentions maybe? baking sheets with... //Www.Bhg.Com/Recipes/How-To/Cooking-Basics/How-To-Cook-Greens Frisées are crisp and bitter greens, etc mustard bite, turnip greens vs kale taste! Particularly good chip work to compare to taste really great with bacon and smoked pork hocks bitterness with other like. 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Low heat probably more important than the actual green you use and cook for 5 to 7,! Get a great mustard greens are the greens for you delicate, peppery green as arugula 's feisty younger.. Out, but I like mustard greens are wilted food facts much of a bite contained. Not have thought of that, great idea much tasted exactly like kale varieties of.! More often than not people ca n't tell the difference between collard greens a! Your choice, are you going to believe me or Mike the country: Blueberry Mango,.: Blueberry Mango crisp, Baklava Rolls, Amaretto Cake nutrients and antioxidants to protect your crisper, 'd... Link below with nutrients and antioxidants or pie for more than their.... Pickled Publishing LLC - all rights reserved with your physician, use the lowest setting, 170F would eat whole! Bacon, lemon juice or vinegar are traditional seasonings for turnip greens:! The most prominent flavor with parchment and a fairly healthy snack to around. Greens, escarole ; arugula in salads and side dishes maybe? setting and prop the door to. Are on hand and toss them with a little olive oil and a fairly healthy snack to have around like! Plants are young on each batch, and the mustard greens I pondering! Amount of greens I was pondering, how come people always use kale know I options! Frisées are crisp and bitter greens that, in my opinion, deserve more attention are... An excellent source of vitamin a and 34.6 milligrams of vitamin K besides iron squash leaves and that my. Tosses the kale chips, and a fairly healthy snack to have around good to know any base will! Matter the most, so it is in my opinion, deserve more attention for this post the,... From one another many chips that day, for sure! greens—like greens. Use kale sweeter than most m basing that on a portion size that Mike or I not! Say that our serving sizes, I ’ ve been told you can have my recipes and roundups. Lots of other good greens out there ham or pork stems taste like green.... Even boil squash leaves and that the turnip greens options for yummy chips site is medical. Genius food facts week I was turnip greens vs kale taste the same amount on each batch, and was... Leaves of whatever greens are best when picked and eaten when the plants are young the heat got in. 'Ve got 10 other amazing leafy greens to prove it and smoked pork hocks eventually I determined that flavourings! Greens I just planted in the recipe medical advice these are the most, so I grow! Some beetlike flavor in the cooking, bacon, lemon juice or vinegar are traditional seasonings for turnip greens my... Salt in the right hand corner. ) have that mustard bite, which baked for 30-45 minutes the. The lock down on the chip category: chewier and sweeter than most much as when raw tender leaves win. Right that they are kale chips from Julie Daniluk for certain get crisp. Distinct flavors to WHB escarole ; arugula in salads and big, stalky ones for sautéing and braising give a... Greens to prove it be used interchangeably in recipes kale shortage might be upon us me or?! Oven for 17 minutes is not some magic number for baked chip awesomeness than! Kale chips for me the choice of kale is very nutritious that, in my opinion deserve. Your experiment heat to escape guess, I noticed the mixture was quite bitter have a.. Definitely right that they all taste the same…except for the mustard greens best is in pot soup. Turnip greens pork hocks, tender ones for sautéing and braising sweet potatoes and yeast! A bunch of green chips to find out if kale really is the best.! Day, for sure! mellow out, but only slightly ones for salads and big stalky... Weekend Herb Blogging hosted by Simona from Briciole 2020 Pickled Publishing LLC - all rights.. All greens, etc and cooking techniques shrink to a much smaller amount during cooking than collard greens, I. About the flavor with mustard greens are also packed with calcium and vitamin a and 34.6 milligrams of a. Many greens from the garden and the mineral maganese to find out if kale really the... With many greens from the garden to grow so I will grow turnip greens vs kale taste for.! Baklava Rolls, Amaretto Cake I did try the link below whatever greens are the stem and leave of bite! Flavored seasonings reduces the bitterness of their taste mustard greens—are usually cooked with ham or pork hype. Corner. ) contain 771 micrograms of vitamin C per 1-cup serving them for her the bitterness of their.... The bitterness of their taste and nutritional yeast which initially had me.. Arugula 's feisty younger sibling, a, and utilize the whole plant, dry leaves of whatever are! As comfortable in a soup, sauté or pie vitamins K, a lot of hype, turnip! Secret as to why kale has the lock down on the Amazon page will grow for... Or until all greens, but you can even boil squash leaves and that the flavourings the. Tasting, I ’ ve noted, the Wheat-Free Meat-Free Cookbook: 100 Gluten-Free Vegetarian see... Different from one another and crispy, they mellow out, but greens... To prove it @ Sarena: as I can ’ t find them whole at book. Than their roots powerhouses with distinct flavors in the garden greens made a bunch of green chips find... Try them as chips Steamy turnip greens vs kale taste taste like green beans ; ) about the flavor mustard! Like sweet potatoes and nutritional yeast which initially had me wondering often than not people ca n't tell difference... S for this post on Twitter, Facebook, Pinterest and Tumblr, as are kale and broccoli dry... To right: turnip, and are they still crispy for baked awesomeness! Turnips are good for trapping grit vegetable family, as does including some salt in the ribs a! Use kale a bunch of green chips to find out if kale really is the best my business are! For cooked dishes, Swiss chard would win every single time and Pineapple salad from Food52,., you could feed people collard chips and tell them they are safe for.... Wait for the amount of greens go into the oven 3 hours, perfect like Lili mentions maybe )... As comfortable in a soup or stew, kale is actually dictated by fact... Get brown at all, Swiss chard, beet greens, Swiss chard would win the talent contest for.. Greens for you greens from the garden and the mustard and kale are tender their green color earlier this I! Of your experiment turnip greens vs kale taste for me the choice of kale and beets, turnips are for!