zeppo@lemmy.world 2 weeks ago
Because “greens” is the general term for plant leaves we eat such as spinach, chard, kale or the leaves of other vegetable plants like carrots. Some people just call them collards.
zeppo@lemmy.world 2 weeks ago
Because “greens” is the general term for plant leaves we eat such as spinach, chard, kale or the leaves of other vegetable plants like carrots. Some people just call them collards.
dharmacurious@slrpnk.net 2 weeks ago
Carrot tops/greens are so freaking good. I blend it into a pesto and put it on grilled cheese sandwiches. Fibrous as hell, like eating ground up rope, but OMG it’s so good. Especially a little caramelized onion and some apple on there… I’m so hungry
Fermion@feddit.nl 2 weeks ago
In a similar vein, I prefer celery leaves over the stalks. They have a better flavor imo and they don’t feel like your chewing on stringy water.
dharmacurious@slrpnk.net 2 weeks ago
I like to cut celery super thin and sautee it, which fixes the stringiness, cause the fibers are so short. Great flavor if you get enough of it in to taste it lol
zeppo@lemmy.world 2 weeks ago
That’s interesting! I noticed organic carrots often come with them and others don’t, and had heard they’re edible but had no idea what to do with them.
dharmacurious@slrpnk.net 2 weeks ago
They’re really, really good. But don’t make the mistake of eating parsnip tops! If you Google it some of the results say edible, some say poison. I err on the side of caution there. Lol. But carrot tops are 100% amazing, if you don’t mind the stringiness.
zeppo@lemmy.world 2 weeks ago
Makes sense… parsnips are pretty weird.