Show I Eating of the Greens' Greens I Is Not Limited to Irish The wearing of the green may be Irish but the eating of the greens is universal universal universal-or or should be Greens are rich in vitamin A and good sources of vitamin C and iron Nu Nu- Nutritionists Nu- Nu Nutritionists I say the average Ameri Ameri- American can could well eat as much as 50 per cent more green and yellow vegetables Since vitamins disappear as vege vege- vegetables vegetables vegetables tables wilt and wait use green vegetables fresh the fresh the fresher the themore themore themore more vitamin C the greener the themore themore themore more vitamin A. A To enjoy leafy vegetables at their best whisk them from grocery or garden to table with only a brief pause in salad bowl or cooking kettle When they must be held for a day or so keep them cool damp and lightly cov cov- ered Pile loosely to prevent crush crush- ing To To keep greens bright home economists of the department of agriculture say to cook them quickly quickly just just until tender tender season season simply with salt and meat drippings or other fat and serve at once Usually no water needs to be added in hi boiling greens since the water that clings to the leaves is sufficient Cover to speed cooking Dont Don't dump any pot liquor down the drain valuable vitamins and minerals are dissolved in in it it Use surplus juices in soup gravy or a vege vege- vegetable vegetable vegetable table cocktail Quick-cooking Quick greens are good bets for up hurry-up meals Approximate Approximate Approximate mate boiling times are Spinach shredded cabbage 5 to 10 minutes beet greens quartered cabbage 10 to 15 minutes turnip greens 10 to 20 minutes collards 20 minutes kale 10 to 25 minutes and broccoli 15 to 25 minutes |