Delightful winter greens ....................................................................

With their robust flavours, beautiful textures and high nutrient content, these greens are a versatile addition to the winter kitchen. The best way to enjoy them is to grow your own and then just snip fresh leaves as you need them.

SO WHAT EXACTLY ARE WINTER GREENS?

Sure we can buy most greens (such as lettuce) all year round but a few greens are at their peak during winter: Rocket – wild, dragons tongue and salad; Tatsoi; Endive; Chard; Mustard Greens; Chicory; Komatsuma; English spinach; Sorrel; Kale as well as other cruciferous vegetables.

GROW THEM:

In pots or in beds along with vegies, flowers and other herbs. Just make sure they get around six hours of sunshine a day.

NUTRITION:

Bursting with Vitamin A, C and K as well as antioxidants, fibre and loads of minerals including Calcium, Magnesium and Manganese.

FLAVOURS:

The robust flavours of winter greens are what make them so special. Try lemony Sorrels, Peppery rockets, spicy Chicory, Endive, Tatsoi and Mustard. If you prefer a milder flavour, snip the leaves when they are young. The flavours can become much stronger as you store the cut leaves – so eat them fresh.

SERVING:

Preparation is different for each family of greens and it’s worth checking before you start cooking. However, for most, you can tuck them into sandwiches; chop and add to omelettes, risottos, pastas, soups and stews; toss in a fresh side salad; sautée in a stir fry; simply steam them and of course you can roast Kale for healthy chips.

Kale chips: wash, break into pieces and remove fibrous stems; arrange on a baking tray, spray with olive oil and sprinkle with salt. Roast in a slow oven (around 100C) until desired crunchiness.

Find out more about winter greens by visiting Deb at The Chilli Patch stall at Toowoomba Farmers Market every Saturday morning.

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