May through June and September through November.

Nutrition Facts: 
Greens are a source of vitamins A and C. A half-cup serving contains 20 percent of calcium needed daily. Greens are low in calories, with 20 to 30 calories per half-cup serving.

Look for bright green leaves that are fresh, young, moist, and tender.

Store greens in the coldest part of the refrigerator for no more than 2 to 3 days.


Wash greens well in warm water. Remove roots, rough ribs, and center stalks if they are large or fibrous.

TO COOK Add washed greens to a medium-size saucepan with ¼ inch water. Bring water to a boil. Cover and cook until tender. Leafy greens cook in 1 to 3 minutes. Crisp and tender greens may require 5 to 10 minutes. Seasonings and herbs will enhance the flavor without adding salt. Try allspice, lemon, onion, nutmeg, or vinegar.

TO FREEZE Wash young, tender green leaves thoroughly and cut off woody stems. Blanch greens for 2 to 3 minutes, cool, drain, and package. Leave ½ inch headspace, seal, label, and freeze. Greens can be stored for up to 1 year in the freezer.

Buying Kentucky Proud is easy. Look for the label at your grocery store, farmers' market, or roadside stand.