European Stars and Stripes (Newspaper) - April 20, 1990, Darmstadt, Hesse                                Some Green recipes Hare Are a few ways to Cook Spring greenery mixed greens soup preparation time 15 to 20 minutes cooking time 25 minutes i Tablespoons Olive Oil medium size red onion chopped 2 cloves garlic chopped 6 cups mixed shredded greens like Romaine spinach red Leaf lettuce or Boston lettuce 1 Tablespoon water or Chicken Stock 3 cups Low fat milk or Chicken Stock 2 Tablespoons four Salt and freshly ground Pepper to taste grated Rind of 1 Lemon or 1 Orange 1/4 cup chopped fresh Basil or Cilantro. Heat the Oil in a 4-quart Saucepan. Stir in the onion and garlic and Cook for 5 minutes Over Low heat. Add the greens and stir to Combine with the onion mixture. Sprinkle with the water cover and Cook Over very Low heat for 5 minutes until the greens Are wilted. To prevent sticking stir after about 21/z minutes. Add 2% cups of the milk. Remove from the heat and Puree the mixture 2 cups at a time. Then return to the pan. Combine the flour with the remaining 1/4 cup milk stirring to make a creamy mixture and stir into the pureed soup. Add the Salt and Pepper. Bring to a simmer whisking All the while and Cook for 5 minutes. Pour into individual bowls or a soup Tureen and decorate with the grated Citrus Rind and Basil. Yield four to six Servings. Stir Fried greens preparation time 15 minutes cooking time 3 minutes 2 Tablespoons vegetable Oil 1 Inch Ginger Root peeled and grated or sliced thin 4 cloves garlic peeled and smashed 2 Small Heads belgian endive Cut crosswise into half Inch slices 1 Bunch watercress leaves still attached to stems Cut into 2-Inch lengths 2 cups shredded crispy lettuce escarole or radicchio or a mixture 1 Tablespoon sesame Oil 1 Tablespoon soy sauce. Heat the vegetable Oil in a wok Over medium High heat. Add the Ginger Root and garlic and stir for 10 seconds or so. Add the greens and turn them quickly to mix with the Oil. Cook and turn for 2 minutes. Add the sesame Oil and continue cooking for 1 minute. Remove from the wok discarding the garlic if desired. Turn into a bowl and toss with the soy sauce. Serve As an appetizer or Side dish. Yield four Servings. Summer Rice preparation time 15 minutes cooking time 10 minutes 2 Tablespoons vegetable Oil 4 cloves garlic peeled and smashed 1 cup sliced scallions 1/a cup sesame seeds. A cup chopped celery leaves f cup Chicken Broth 2 cups shredded greens like lettuce escarole or spinach or a mixture 2 cups cooked Rice or noodles 2 tomatoes Cut into Small wedges. Heat the Oil in a wok Over medium heat. Add the garlic scallions and sesame seeds and stir Fry 2 minutes. Add the celery leaves and Cook 1 minute. Pour in Chicken Broth. Add the shredded greens stir to Combine and Cook 2 minutes. Stir in the Rice and the tomatoes cover and steam for 5 minutes until heated through. Discard garlic. Yield four Servings. Note if noodles Are used add More liquid As necessary. Greener defined Arugula also known As rocket Runcola Roquette these dark Green narrow lobed leaves have a Peppery pungent flavor. Young leaves no More than 3 inches Long Are very tender. The larger ones which develop Tough stems Are Ideal for tearing into pieces and adding to stir Fry dishes or ome lets. Belgian or French endive Witlof Chicory Cream cd lored tightly formed narrow leaves. Like All Chicoris the flavor is slightly bitter especially the larger More mature Heads. Bibb butter head Limestone developed in Frankfort ky., by John j. Bibb in 1856, this lettuce forms a rounded shape with its crinkly dark leaves enclosing paler Green leaves. Cruncher in texture than Boston with the same mild buttery flavor. Boston butter head Cabbagehead a favorite with hydroponic growers the Heads Are quite Large composed of dark to medium Green leaves that form a loosely rounded shape with a tighter Pale Green to yellow Center. Silky in texture with a mild buttery flavor. Butter crunch butter head As its name implies this has Crunchy textured leaves ranging in color from dark to Pale Green. More tightly formed than the other butter Heads. Its Crisp texture and Sweet flavor closely resemble the smaller Heads of Tom thumb. Curly endive Chicory Frisbee curly leaves with frizzy ends varying from dark Green to yellow form a Loose head. The yellow leaves Are not As bitter As the Green. Dandelion the name is derived from the French Dent de lion or lion s tooth because of its deeply notched leaves. Like the rest of the Chicory family the dark Green leaves Are somewhat bitter but if picked before the blooms appear they Are not As bitter As when the Plant is mature. Cultivated dandelion leaves have a Milder flavor than the wild variety. While tiny dandelion buds Are quite edible the Flowers Are bitter. Escarole Chicory endive Large Broad dark Green outer leaves with a Small Pale yellow Core in a flattened head. The yellow heart is More tender than the outer leaves. Not As bitter As curly endive. Iceberg Crisp head changed its name from Crisp head to iceberg during the 1930s after being transported on Beds of ice from California to the rest of the country. While it is the least flavorful and least nutritious of the greens it is also the most popular at salad bars. The Crisp circular leaves form a dense head that can be Cut or broken apart into chunks or wedges that do not Wilt. More flavorful when picked Young and loosely furled. Leaf lettuce Loose Leaf bunching developed by the United states department of agriculture to withstand hot weather without going to seed prematurely. The Green a and red Leaf salad bowl varieties Are the ones commonly seen in the supermarkets. Other varieties Are available at Farmers markets and specially produce markets. The Sweet flavor Crisp texture and dark Green color make these a Good Choice. Mache Corn or Field salad Lamb s lettuce medium to dark Green Small round leaves. Delicious Sweet nutty flavor with a soft creamy texture. Too Good and expensive to disguise in a cooked dish. Fold the leaves into an Melet at the last minute toss them in a hot dressing or shred them and Sprinkle Over a baked potato or poached egg. Radicchio red Leaf Chicory this needs the cold nights of Winter to turn the leaves to a dark red. Early summer growth is dark Green tinted with Bright red Small tightly furled Heads Range from Golf Ball to fist sized. Crunchy texture with Strong flavor ranging from slightly to very bitter. Romaine cos discovered by the romans on the greek Island of Kos this lettuce has been cultivated for More than 2,000 years. The Large Crunchy leaves Range from dark Green to Pale yellow at the heart and Range from moderately flavorful to very mild and Sweet. Spinach depending on the variety the dark Green leaves May be Flat or crinkly Large or Small. Strong texture and flavor. Watercress a favorite in asian stir Fried dishes the sprigs have tender dark Green leaves attached in Crisp succulent stems. The flavor varies from moderately spicy to Peppery pungent. Does not store As Well As other greens so Best used within two to three Days of Purchase. A new York times