June is time for … green!

So is callacoo — Jamaican spinach with somewhat tougher stems. Beet greens can be cooked or eaten raw in salads.

Most greens are high in lutein, which helps prevent age-related macular degeneration and may keep your heart healthy by preventing cholesterol from sticking to blood vessel walls.

They have lots of fiber, many antioxidants, minerals like magnesium, potassium, calcium, iron and copper, and vitamins, especially A and C.

Stronger-flavored greens — stronger than lettuce, that is — have a bad reputation for bitterness and a leathery or slimy texture.

The bitterness can be offset with flavorings like hot peppers, or sharp cheese; acids like wine, vinegar, tomatoes or lemon juice; or sweeteners such as apples, raisins or beets.

Greens like radish tops, beet greens, turnip greens, spinach, callaloo, chard, collards and kale are great sauteed with onion and a touch of garlic, or with sausage or bacon.

Greens are mostly water and will shrink considerably when cooked — so you’ll need a lot! To prepare, separate the more tender leaves from the tougher stems that will need to cook a bit longer .

The time will depend on the type of greens you’re using: Some are more tender; others need longer cooking.

This is a good dish with spinach, caliloo, beet greens or chard.

Pour contents of the bowl into the hot fat and spread to coat evenly.

Author of the award-winning cookbook “Garden Gourmet: Fresh & Fabulous Meals from your Garden, CSA or Farmers’ Market,” Yvona Fast lives in Lake Clear and has two passions: cooking and writing.

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