A follow-up to my Farmers Market post a few months ago… we just can’t get enough of our delicious dark green leafy veggies!
Everything but the kitchen sink. . . La Cucina literally translates as ”the kitchen” in Italian. It is also used in the Marche region as the colloquial name for a dish of mixed sautéed greens that includes whatever you have on hand. This sautéing method works well for a wide variety of hearty greens. The dish works best if you use a combination of mild and bitter greens. Mild varieties include: beet greens, chard, kale, cabbage, and spinach. Bitter varieties include: chicory, dandelion, and mustard.
Dinosaur Kale, or Tuscan Kale grows in abundance locally here. The lush, dark green, bumpy leaves are super-nutritious: a cup provides more than 100% of the daily value of vitamins K and A, and 88%of the DV for vitamin C. Like other members of the cruciferous family (cabbage, collards and Brussels sprouts), kale is a rich source of organosulfur compounds that have been linked…
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