8

votes

Top common greens?

Answered on August 19, 2014
Created December 21, 2010 at 1:58 AM

I have the meat and the fat part of the diet down pretty well, but I haven't seen any recommendations for specific types of greens here. I eat a lot of spinach, and I can cook collard greens to my liking, but I am curious what you guys do for your greens? I love my meats but I defiantly feel that meals(steak,eggs,etc) go down better with some greens included. I am trying to build habitual meals so I can cook them faster, do better calorie calculations, and figure out the best ingredient sources.

7841848bd0c27c64353c583fb7971242

(7275)

on December 17, 2011
at 11:47 PM

Kale is my favorite green. Crispy kale is another great way to have it: remove the middle vein, rub in oil or fat to coat, then bake at 325 F until crispy. Sprinkle with salt and enjoy.

518bce04b12cd77741237e1f61075194

(11577)

on December 17, 2011
at 10:36 PM

Haha, I'm the opposite! I love kale, have it sauteed in butter with garlic and chili at least once a week! Kale chips on the other hand, I find dry and dusty. They just kind of crumble in your mouth, and they only taste like whatever spice you put on it, none of the earthiness of greens that I love.

5ef574d7893bc816ec52e04139e9bc09

(6097)

on December 17, 2011
at 07:19 PM

^ Especially with eggs for some reason.

9dbfedbe21eae2a65093f8774ba8ad4d

(559)

on March 13, 2011
at 09:31 PM

❤arugula...never tire of it.

47a42b6be94caf700fce9509e38bb6a4

(9647)

on December 21, 2010
at 11:01 PM

I agree this is a good question and I agree that meat does digest better with greens. I like to alternate bites of meat with occasional bites of greens. It does seem to be the magic formula.

47a42b6be94caf700fce9509e38bb6a4

(9647)

on December 21, 2010
at 10:57 PM

Steam it then add olive oil, lemon, salt. Yummo.

7e746be2f0e550a8cd7df881322ae705

(18701)

on December 21, 2010
at 02:58 PM

It's one of my goals for the new year, to try more of the heavier greens! Spinach is the only one I've eaten very often.

667f6c030b0245d71d8ef50c72b097dc

(15976)

on December 21, 2010
at 02:50 PM

whoa, dandelion greens raw are OK on the digestion?

667f6c030b0245d71d8ef50c72b097dc

(15976)

on December 21, 2010
at 02:49 PM

another great, seemingly very basic question that for some reason we havent discussed in ages. cool.

209d2fc1f43df88348031c7c38077172

(693)

on December 21, 2010
at 01:00 PM

Kale chips are my favorite, but way to fragile for dipping. I've had many people that can't stand kale go back for seconds with the chips.

62ed65f3596aa2f62fa1d58a0c09f8c3

(20807)

on December 21, 2010
at 03:58 AM

LOL! Yup, the 50/50 is my favorite as well.

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24 Answers

5
Cf5c9ba3c06cf300ae23c52778dfd317

on December 21, 2010
at 03:49 AM

The top common greens are for sure kale, chard, collards, spinach- also mustard & turnip greens... then you got your cabbages, bok choy and other Asian greens, dandelion, and of course "salady" things like lettuces, watercress, arugula, escarole, radicchio, endive etc.

Kale is one of my top, top superfoods. I like it well cooked, with some garlic, stock, butter and/or other fat, and sometimes bacon/lardons. Dandelions green are a favorite of mine also, raw or cooked. I love their bitterness- similar to radicchio.

667f6c030b0245d71d8ef50c72b097dc

(15976)

on December 21, 2010
at 02:50 PM

whoa, dandelion greens raw are OK on the digestion?

7841848bd0c27c64353c583fb7971242

(7275)

on December 17, 2011
at 11:47 PM

Kale is my favorite green. Crispy kale is another great way to have it: remove the middle vein, rub in oil or fat to coat, then bake at 325 F until crispy. Sprinkle with salt and enjoy.

3
667f6c030b0245d71d8ef50c72b097dc

(15976)

on December 21, 2010
at 02:53 PM

I stick with daily intake of "salady" things like lettuces, watercress, arugula, escarole, radicchio, endive etc. in an actual salad. Those are generally all raw. Just easy to make a big salad to go with the meat yknow.

If we're going for a more full on sidedish type thing we go for the heavier greens that require cooking: kale, spinach, collareds, etc. Not too many of these to be honest.

7e746be2f0e550a8cd7df881322ae705

(18701)

on December 21, 2010
at 02:58 PM

It's one of my goals for the new year, to try more of the heavier greens! Spinach is the only one I've eaten very often.

9dbfedbe21eae2a65093f8774ba8ad4d

(559)

on March 13, 2011
at 09:31 PM

❤arugula...never tire of it.

3
C5b447814db8490d9b529bd87ddf2d60

(198)

on December 21, 2010
at 02:42 AM

I love broccoli (typically steamed with butter on top), Brussels sprouts and zuchini (roasted or sauted in bacon fat). Asparagus and artichokes are used on occasion too (typically sauted with garlic). My preferred salad greens are 50-50 spring and spinache mix. Don't really like kale that much, but kale chips are on my list to try and make for dips.

209d2fc1f43df88348031c7c38077172

(693)

on December 21, 2010
at 01:00 PM

Kale chips are my favorite, but way to fragile for dipping. I've had many people that can't stand kale go back for seconds with the chips.

62ed65f3596aa2f62fa1d58a0c09f8c3

(20807)

on December 21, 2010
at 03:58 AM

LOL! Yup, the 50/50 is my favorite as well.

518bce04b12cd77741237e1f61075194

(11577)

on December 17, 2011
at 10:36 PM

Haha, I'm the opposite! I love kale, have it sauteed in butter with garlic and chili at least once a week! Kale chips on the other hand, I find dry and dusty. They just kind of crumble in your mouth, and they only taste like whatever spice you put on it, none of the earthiness of greens that I love.

2
8508fec4bae4a580d1e1b807058fee8e

on November 27, 2011
at 06:21 PM

Not in order of taste or nutrition but

1) kale (can be red)

2) spinach

3) mustard and collard greens

4) romaine, green, and other lettuces (NOT ICEBERG)

5) broccoli (can be yellow, green, or purple depending on type)

6) avocado (technically a fruit)

7) cabbage (can be red)

8) bok choy

9) brussel sprouts

I'm not into bitter salad greens (arugula, etc.) but I like mustard greens, collards, and kale in red meat curries. I've also found roasting brussel sprouts in the oven makes them sweeter as opposed to bitter.

2
209d2fc1f43df88348031c7c38077172

(693)

on December 21, 2010
at 12:58 PM

Kale chips are fantastic! I also really like steamed kale and onions.

1
E36cb992cf0a5eba8b97a359c15f38b3

on December 17, 2011
at 11:21 PM

I prefer dark leafy greens over salad greens, with the possible exception of arugula--which is delicious. My favorites are kale (all kinds), collards, dandelion, mustards, bok choi, and beet greens. Radish greens are also delicious sauteed in butter. (Generally all of these are delicious with butter or bacon fat or olive oil and garlic.)

1
518bce04b12cd77741237e1f61075194

(11577)

on December 17, 2011
at 11:03 PM

My favourite green is Kale, especially a variety that seems to grow really well in the garden called "Wetland Winter Kale"- it has very dinosaur-looking leaves, and it stands up so well to cooking! I cook kale pretty much the same way every time: Saute a few cloves of chopped garlic in some fat (usually butter), add a little chili (powder or fresh). Then, add the kale and cook just so that the colour comes out, but it's still has a bite. If you are into dairy, a splash of heavy cream is a fantastic finish.

Another way I have my greens is by drinking them (this is a great way to get kids to eat their greens too- I call it "Monster Juice" for them and add LOTS of berries so they love the taste). I usually have about 2 cups of spinach, 1 cup of kale, 1/2 can of coconut milk, matcha powder, cinnamon, pumpkin puree, blueberries, and strawberries. Thin it out with water until you get the consistency you like. If I know it's going to be a while until I eat again, I add a big, oily spoonful of almond butter.

1
0d83a31f4066514252a2b6fb81f05b48

(907)

on December 17, 2011
at 09:29 PM

I'm crazy keen for my greens - love, love, love munching down on those veggies with my meals. Other than Kale and Brussle Sprouts I eat pretty much everything and do my best to mix it up with variety.

As it is summer here in NZ right now I'm enjoying an abundance of asparagus and zuchinni - both of which are delicious steamed and sprinkled with olive oil and a little salt. Thinly sliced cabbage and onion with capers and homemade dressing makes a lovely simple slaw to accompany a steak too. Avocado accompanies almost every meal (I'm helping out on an avocado orchard these holidays). Yumm!

When the weather is cooler broccoli and spinach sauteed with garlic is one of my favourite side dishes. Roasted zuchinni is also fab. Watercress makes a lovely salad base, as does baby spinach - especially when pared with some roast butternut or pumpkin. Asian greens like Bok Choy, Gai Larn and Choy Sum are perfect in a stir fry with lots of ginger, garlic and shallots.

I think it is best to experiment as much as possible and find your favourites. Keep things simple but varied enough to satisfy.

1
96bf58d8c6bd492dc5b8ae46203fe247

(37227)

on December 17, 2011
at 07:33 PM

My strong favorite is dark green or red leaf lettuce, Butterhead, Boston Bibb, spring mix, etc. I also include celery/celery leaves/celery root among my favorites.

I don't enjoy the taste of many of the greens listed so happily by others--I find them very bitter so I suspect I have the "bitter" gene.

EDIT: Should've mentioned that for my taste buds, one very yummy vegetable is rutabaga. I like them better than either kind of potato.

1
Aead76beb5fc7b762a6b4ddc234f6051

(15239)

on December 21, 2010
at 06:11 PM

kale is so versatile and yummy! it can be tough, so i like it best braised, or in soups, or blanched first before a sautee. also amazing as chips. i like seaweed, broccoli rabe, asparagus, brussels sprouts, cabbage, spinach goes through this house by the ton. i also eat bunches of raw greens- spring mix, herbs, watercress (as a bed for poached eggs.....mmmmm).

1
A0b8c4cc369f93ee987ce15b1bf323fe

on December 21, 2010
at 04:04 AM

broccoli rabe... i found it to be an acquired taste (as was the taste of beer and coffee back in the day...) and now i've come to crave it with steak or pork

47a42b6be94caf700fce9509e38bb6a4

(9647)

on December 21, 2010
at 10:57 PM

Steam it then add olive oil, lemon, salt. Yummo.

1
5841391284e7af8c495c54bd90d3a795

(2764)

on December 21, 2010
at 02:56 AM

Chard is very good steamed like spinach as well as cut up and put in soups.

1
4781cf8ae1bfcb558dfb056af17bea94

(4359)

on December 21, 2010
at 02:46 AM

My most common vegies are cabbage, spinach, asparagus, brussel sprouts, avocados, and carrots. I also eat 3-6 potatoes per day.

0
7837ced93c164951d4f210bca6c925fe

(10)

on April 28, 2013
at 03:01 PM

Looks like chard is not on the goitrogenic list. Looks pretty perfect... for a veggie.

0
1144bcd270d99a61c2bc6a23f6290d46

on November 20, 2012
at 08:02 PM

I like all the suggestions and ideas everyone is giving. I like all the greens people have mentioned. Just wanted to share one of my favorite ways to eat arugula.

Fresh baby arugula dressed with a lemon-infused olive oil, lightly dusted with salt, maybe a touch of black pepper. It complements the spicy arugula so well and it is so easy. And now I want to make a salad!

0
0382fa263de4c83328dc34a56e25437f

on November 20, 2012
at 07:13 PM

I thought I'd resurrect this question, partly because I eat greens all year round regardless of season (everything else strictly in season) and have yet to find a source comparing the relative nutritional value of things like kale, chard, spinach, beet and mustard greens. Anyone have any input on this that isn't from Livestrong?

0
8949bf87b0e0aefcad10f29975e4fa2b

(8989)

on December 17, 2011
at 07:17 PM

I love various chicories in the winter, either cooked or raw.

0
3dc27c01437fecb4178c91cf196167ff

on July 01, 2011
at 02:38 AM

Grilled romaine lettuce with a slash of balsamic and olive oil, sprinkled with fresh Parmesan cheese.

Broccoli rabe sautéed in bacon fat, sprinkled with raw garlic.

Big pot of mustard greens with some pork knuckles. Stewed all day. Add cream and eat it like a soup. Chew on knuckle fat.

Cole slaws are versatile with homemade mayo. Sometimes I will quick fry some sage leaves in coconut oil and sprinkle with sea salt. I eat em like potato chips. Crispy delicious.

0
Bc2110309df459e4fd6c8dab58e364ab

(1096)

on December 22, 2010
at 03:55 PM

I love roasted asparagus, roasted brussel sprouts, stir fried cabbage, braised leeks, spinach cooked with onion/garlic/lemonjuice/crushed red pepper, and broccoli steamed in chicken stock. I always have all of these on hand and I completely agree that it is important to have greens with your meat.

0
77877f762c40637911396daa19b53094

(78467)

on December 21, 2010
at 10:33 PM

stinging nettle tea. the one i use right now still has some tiny stonebits inside. So sometimes i bite on a stone. Its like a UR-vegetarian Dinosoaurus

i use a lot saurkraut and white cabbage

0
5ccb98f6ae42ce87e206cf3f6a86039f

(11581)

on December 21, 2010
at 03:54 PM

Kale with a nut or coconut sauce. Any kind of greens braised with olive oil and garlic. Heaps of greens of any kind in place of noodles in pho (Vietnamese soup).

0
A089b683ee0498f2b21b7edfa300e405

on December 21, 2010
at 04:30 AM

Spinach and wild mixed greens of course are the most common. Often I experiment with adding some unconventional greens to my saute - I have used Beetroot leaves, radish leaves, broccoli leaves (home grown), Fennel sprigs and Cilantro regularly. Besides I have also tried Squash flower buds whenever available in season.

0
2798c30363130e6214905038b88c7b45

on December 21, 2010
at 02:52 AM

just started to do kale, also: asparagus, sauteed spinach, brussels spouts, broccoli, zucchini, and I love collards!!!

0
Cab7e4ef73c5d7d7a77e1c3d7f5773a1

(7304)

on December 21, 2010
at 02:15 AM

I like sauteed kale, spring mix is good too. Sometimes I do romaine, but thats about it for greens.

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