Part 1
Chawli: Chawli is another green which tastes great just as a freshly made vegetable, with just regular masalas, and tempering. A great supplier of essential iron to the body. Has great keeping capacity, upto 10-12 days in the refrigerator.
Sarson: Mustard greens (sarson) is mainly used in the famous sarson da saag in Punjab, a wonderful vegetable eaten with cornmeal roti or leavened bread. "The phrase sarson da saag aur makki di roti", talks of a whole hearty, tasty meal which is incomparable to any other for so many punjabis.(recipes in index)
Radish Greens: Radish greens are the leaves of the white long radish, having a tangy salty taste, but make a great vegetable. The stems should also be used if tender. Chop fine, sprinkle salt all over, keep for 5 minutes, squeeze
out, then wash with cold water, drain, and use.
Salad Leaves:Salad Leaves are also a popular green, used mainly in
raw form, in salads, burgers, soups, etc. It has a
slight flavour, but mainly add colour and crunch to the
dish, and fibre and vitamins to the body.
*Many other greens, used to make great tasting dishes,
but not that popular or known are leaves of the
drumstick plant, leaves of the chickpea plant, and the
many many herbs used for flavouring.
Green leafy Veg Index
