Greens that clean
by Trudy Bialic, editor
(adapted from Organic Options)

There are many tasty greens loaded with fiber and chlorophyll, the green pigment known for its blood-cleansing properties. Bitter greens especially are good for cleansing because their flavor stimulates reactions that help digestion and elimination of fats and toxins stored in the liver.

Bitter greens such as dandelion, mustard and endive can be made less bitter if combined with sweet and/or salty flavors. Try braising mustard greens with caramelized onions for a lovely sweet-bitter combo, or rapini (broccoli-rabe) with garlic. Top escarole, watercress or endive with fresh berries, grated beets or carrots. Combine collards, chard or kale with sweet potatoes. Or season steamed or braised bitter greens with a dash of ume plum vinegar, a vinegar with a touch of sweetness. Salty flavors that work well with bitter greens include soy sauce or tamari, pickles, cheese and salty fish.

Did you know?

The dandelions that grow in your lawn are not exactly the same as those sold in groceries such as PCC. They're both Taraxacum officinale, a member of the sunflower family native to Europe and Asia that came to the states with settlers. Wild, lawn dandelions are quite pungent and should be eaten when very young in early spring, before flowering. Cultivated varieties are bred for larger leaves and a less bitter flavor.