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and spinach, there are many types of greens that are packed with vitamins A and C, calcium, iron, fiber, and folic acid. From delicately flavored salad greens to hardier greens, these vegetables boast high nutritional value and flavors ranging from bitter to spicy.
And yet, in spite of all their differences in texture and taste, greens are often interchangeable. Most recipes call for some cooking to reduce bitterness, as well as to soften the leaves and stems to make them edible and more palatable. Wilted, blanched, sautéed, braised, or even puréed, greens add great balance and depth to any dish and pair especially well with garlic, lemon, and olive oil. Here, we'll explore ten types of greens and how to cook with them.
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