Creative Commons image credit, below. I love "Christina Cooks," the public television series. In a past episode aired recently, "The Art of Sicilian Cooking," Christina mentioned something I had never heard -- that bitter greens help the body to digest oil. As everyone knows, greens are also a nutritional powerhouse, full of vitamins and trace minerals.
So, what are "bitter greens"? Dandelion greens are one. Christina says they must be cooked quickly, and that they help to digest fat and protein. I'm going to take the plunge and cook some tonight!
Other "bitter greens," according to a Los Angeles Times article -- (click here) -- are Belgian and curly endive, escarole, radicchio, mustard, and turnip greens.
What about kale? It's pretty bitter, but is it a "bitter green"? Maybe not. In any case, however, some just-picked kale is sitting on my counter. (The "Russian Red" variety grows like a weed, but I prefer the "Blue Dwarf" variety: that's the very curly type one often sees garnishing dishes in restaurants). Cooking kale is always a challenge. I usually use olive oil, balsamic vinegar, and garlic. Suggestions are always welcome!
Photo is a nice image of radicchio and another green (guesses, anyone?) from Creative Commons; it's unrelated to "Christina Cooks."
I wrote to Christina -- that is, Christina Pirello, MFN, CCN, and she generously offered to share some of her recipes; as radicchio is one of my favorite vegetables, and I adore avocado and grapefruit, I couldn't resist the following:
Christina's Radicchio, Grapefruit and Arugula Salad
Copyright, Christina Cooks, Inc., 2010, all rights reserved.
1 teaspoon flaxseeds
sea salt
4-5 tablespoons balsamic vinegar
1/2 cup avocado oil
2 ruby grapefruits, peeled, pith removed, thinly sliced
1 large head radicchio, hand shredded
1 medium bunch arugula, stems trimmed, hand shredded
1/2 cup oil-cured black olives, pitted
Grind flaxseeds in a coffee or spice grinder. Transfer to a small mixing bowl and whisk in vinegar and oil. Season with salt to taste and whisk to combine. Prepare the grapefruit and place in a bowl. Pour dressing over the grapefruit and set aside to marinate for 15 minutes.
To serve the salad, combine radicchio, arugula and olives in a bowl. Stir in grapefruit and dressing, tossing gently to coat the salad with dressing. Serve at room temperature or chilled. Makes 4-6 servings.
Click here to go to Christina's site.
So, what are "bitter greens"? Dandelion greens are one. Christina says they must be cooked quickly, and that they help to digest fat and protein. I'm going to take the plunge and cook some tonight!
Other "bitter greens," according to a Los Angeles Times article -- (click here) -- are Belgian and curly endive, escarole, radicchio, mustard, and turnip greens.
What about kale? It's pretty bitter, but is it a "bitter green"? Maybe not. In any case, however, some just-picked kale is sitting on my counter. (The "Russian Red" variety grows like a weed, but I prefer the "Blue Dwarf" variety: that's the very curly type one often sees garnishing dishes in restaurants). Cooking kale is always a challenge. I usually use olive oil, balsamic vinegar, and garlic. Suggestions are always welcome!
Photo is a nice image of radicchio and another green (guesses, anyone?) from Creative Commons; it's unrelated to "Christina Cooks."
I wrote to Christina -- that is, Christina Pirello, MFN, CCN, and she generously offered to share some of her recipes; as radicchio is one of my favorite vegetables, and I adore avocado and grapefruit, I couldn't resist the following:
Christina's Radicchio, Grapefruit and Arugula Salad
Copyright, Christina Cooks, Inc., 2010, all rights reserved.
1 teaspoon flaxseeds
sea salt
4-5 tablespoons balsamic vinegar
1/2 cup avocado oil
2 ruby grapefruits, peeled, pith removed, thinly sliced
1 large head radicchio, hand shredded
1 medium bunch arugula, stems trimmed, hand shredded
1/2 cup oil-cured black olives, pitted
Grind flaxseeds in a coffee or spice grinder. Transfer to a small mixing bowl and whisk in vinegar and oil. Season with salt to taste and whisk to combine. Prepare the grapefruit and place in a bowl. Pour dressing over the grapefruit and set aside to marinate for 15 minutes.
To serve the salad, combine radicchio, arugula and olives in a bowl. Stir in grapefruit and dressing, tossing gently to coat the salad with dressing. Serve at room temperature or chilled. Makes 4-6 servings.
Click here to go to Christina's site.
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