Boone likes to prepare turnip, beet, and other greens by wilting them.
They also make a great addition to pastas and soups.
They also contain folate, a B vitamin that may help reduce the risk of heart disease.
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Another idea is to add them chopped to a pasta dish for added crunch and spice.
Blanch the leaves and shoots prior to cooking, suggests Dulanthat will take the edge off the bitterness.
Then create a simple side with garlic or pine nuts, or toss it into your pasta.
The darker the romaine, the better the nutritional value.
