One might imagine that there are two kinds of people on this earth, those who grew up eating greens and those who didn’t. The former can’t fathom a life without greens, whereas the latter experience a sense of discomfort at the mention of the word. Though these groups appear to be mutually exclusive, a magnetic point of intersection does exist, and the magnet on that point is nutrition.

Whichever group you may be in, consider these facts. Both wild and cultivated varieties of greens have been a significant part of the human diet for millions of years. Greens are high in vitamins (C, K, E and some B vitamins), minerals (iron, calcium, magnesium and potassium), phytochemicals (lutein, carotenoids, folate, zeaxanthin) and soluble fiber. They are low in carbohydrates, fat and calories. Leaf vegetables contain a wealth of nutrients, but unpack those details mentally and realize the simplicity of what they mean; a person who eats greens improves their health.

Greens belong to numerous plant families, two of which many people are acquainted with: Asteraceae (lettuces, endive, thistle) and Brassicaceae (cabbage, Brussels sprouts, turnip greens). Greens commonly available are kale, cabbage, chard, spinach, chaya or tree spinach, collards, arugula, endive, escarole, lettuce, beet greens, radicchio, mustard greens, Brussels sprouts, bok choy, napa cabbage, turnip greens, and watercress. Many of these can be eaten raw, while others are typically cooked.

Selecting greens at the Farmers Market is easy because you know they were just harvested and are at the peak of flavor. Experiment with one type at a time if you are just learning to enjoy them. Choose greens that are firm, not wilting, and without brown spots. Wash greens thoroughly before use. Store all greens in plastic bags in the crisper drawer of the refrigerator to keep them fresh.

For those needing inspiration, beet greens are the green leaves at the end of the beet stalk. They are as nutritious as the beets themselves. Even if you don’t like beets, you will like beet greens, as their flavors are not at all similar. Some market growers sell the greens separate from the beets. Look for full firm green leaves with deep magenta stems, one of the truly glorious color combinations of the vegetable world. A word to the wise – buy more than you think you need because greens reduce in size drastically when cooked. Two people can easily eat two bunches of greens as a side dish.

To prepare the beet greens, wash them thoroughly and spin or pat dry. Trim the stems and coarsely chop the leaves. Sauté finely chopped red onion in olive oil until translucent, then add minced garlic to taste. Add the beet greens, fresh minced ginger and grated lemon or lime zest. Cover and let cook only until wilted, to retain the bright color. If you like, add golden raisins along with the greens.

Harvest a variety of leaf vegetables at the Harlingen Farmers Market every Saturday from 3 to 4:30 p.m. in the courtyard at El Mercado Mall, 712 N. 77 Sunshine Strip