With fresh greens as their base, the salads range from Roasted Beets and Beet Green
Salsa Verde; Onion-Pomegranate Salad; Celery, Chickpea, and Raisin; Green Onion Vinaigrette with Mixed Greens and Kale; to Snap Pea and Potato with Mustard Vinaigrette; Shaved Cabbage and White Onion with Pomegranate and Orange-Caraway Dressing; Little Gem and Cilantro Salad with Watermelon Vinaigrette; and Zucchini Noodles with Feta and Lemon.
Oxalate rich foods are spinach, rhubarb, beet green
, cocoa, chocolates, coffee, tea, nuts, (peanut, almond, cashew) asparagus, cumin seed, cranberry, raspberry, dried beans, strawberries, figs, kiwis, green leafy vegetables, okra, soy sauce.
Bright Lights is a new generation of Swiss chard, a beet green
with delicately flavored, brightly colored leaves of gold, orange, pink, red and white; Salad Savoy is a member of the cabbage family.
Dark leafy green vegetables: spinach, kale, beet greens
, collard greens, mustard greens, etc.
These include spinach, arugula, watercress, beet greens
and mustard greens if you're looking for the softer varieties.
Many homesteaders allow their gaggles to freely roam the farm's vegetable plots and gardens since geese seem to neglect vegetable and fruit crops such as beet greens
, tomatoes, asparagus, mint, and strawberries.
However, drinking smoothies or juices that contain large amounts of spinach or beet greens
can result in excessive oxalate consumption, potentially leading to kidney stones or acute renal injury.
Will aid in blood clotting - did you know that the beet greens
are also filled with Vitamin K?
In bowl, combine tomatoes, beet greens
, raisins, shallot, 1 teaspoon oil, vinegar, salt, and pepper.
GREENS AND THEIR VITAMIN K CONTENT GREENS VITAMIN K/MG Kale + * 1147 Kale * 1062 Collard greens + * 1059 Spinach 889 Turnip greens + 851 Mustard greens * 830 Collard greens * 773 Beet greens
** 697 Source: USDA Food Composition Data- base.
* Take advantage of the season and prepare several salad mixes with fresh baby lettuces, spinach, beet greens
, mustard greens, collards--you name it!
If you have beet greens
, toss with a glug of olive oil over a medium heat until they are wilted and a bit stewed, about five minutes.