Not so long ago, the admonishment to “Eat your greens!” generally focused on lettuce, maybe spinach. And that’s about as adventurous as it got.
Today, it’s hard to flip through food magazines or watch television shows without seeing someone sauteing chard, roasting kale, wilting mustard greens or swooning over watercress. You even can get collards and kale washed, chopped and bagged at big box stores and niche grocers.
It’s a change for the better, says New York Times’ food and opinion columnist Mark Bittman. And it’s happening because more people are listening to messages about what is good for them to eat.
“That is a big change. All the talk about these things has had some kind of impact and that’s a great thing,” he says. “They’re being sold because there’s noise being made about them and there’s noise because they’re good things for us to be eating,” he says. “And some people are listening.”
To read the rest of the story, please go to: Chicago Sun-Times