Cabbage, in the Brassica family, seems to have a bad reputation. No one knows what to do with cabbage (aside from corned beef and cabbage or sauerkraut, that is). With such a longstanding history as a staple throughout the world, there is plenty to do with this gem. Its sweetness is enhanced by quick-cooking methodsContinue reading “Cabbage”

Broccoli Raab

Broccoli Raab, also called Rapini, has spiked leaves that surround clusters of green buds resembling small heads of broccoli. Small, edible yellow flowers may be blooming among the buds. Although it has broccoli’s name, broccoli raab is not related to broccoli; it’s closely related to turnips. (You’ll notice the leaves resemble turnip greens.) Cook theContinue reading “Broccoli Raab”


Broccoli is another member of the Brassica family, with edible flowers and stalks. It can be eaten raw, steamed, boiled, roasted, sautéed, and made into soup. How’s that for some options? It’s super healthy, high in vitamins C, K, and A, and dietary fiber, and it has many nutrients with cancer fighting properties.

Bok Choi

Bok choi (or bok choy) is a Chinese cabbage with white stalks and round green leaves. The flavor is slightly sweeter than traditional cabbage, and you’ll find it to be a bit more delicate and juicy. It can be eaten raw, steamed, stir fried, braised, or used in soups. It is high in calcium andContinue reading “Bok Choi”


Arugula is a zippy, peppery green in the cruciferous family of vegetables (also known as the Brassicas). It’s popular in Italian cuisine, grows wild in Asia and the Mediterranean, and can be traced back to Roman times where it was used for its seeds and oils. It can be eaten raw in salads or cooked.Continue reading “Arugula”


Beets are the two-meals-in-one vegetable: You can eat the beautiful roots AND you can sauté up those leafy greens. They belong to the same family as chard and spinach. Beets are fantastic boiled or roasted and then put over a salad, or grilled (wrap whole beet in foil, drizzle with olive oil, and stick themContinue reading “Beets”