Mee Cheemeng
Every Saturday rain or shine, Mr and Mrs. Cheemeng and family bring the most beautiful and delicious leafy greens to town. The Cheemeng are the hier of the Cheemeng Farm in Fresno, California. The green vegetables include a variety of turnips, swiss chard, bochoy, colars, mustard greens, and the taste is unbelievable.
When selecting greens for cooking, remember they cook down considerably -- from one-quarter or more -- from their original volume. So purchase accordingly, i.e., 1 pound raw kale yields about 2 1/2 cups cooked kale; 1 pound mustard greens yields 1 1/2 cups cooked greens.
To store greens, wrap them in damp paper toweling, then place in a perforated plastic bag and refrigerate. If the greens are purchased in good condition and if the paper toweling is kept moist, most varieties will keep one week.
Many leafy green vegetables are excellent sources of vitamins A and C and contribute calcium, iron, fiber and other nutrients. The federal government's National Cancer Institute reports that foods rich in vitamins A and C have been associated with the reduced risk of certain cancers.
Greens are very low in calories and sodium. For instance, once cup of chopped raw spinach has just 14 calories! A 1/2 cup of cooked collards has just 38 calories! All greens are free of fat and cholesterol.
Jenny Akee, StudyBudy.blog.com
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