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Holland greens are a hybrid blend of bok choy and stubble turnip, with a sturdy leaf ideal for cooking. They can be harvested when small or large, and used in a variety of dishes. Younger leaves are tender and ideal for salads, while older leaves can be cooked with spices or shredded for sauces. They have a mild flavor and are available fresh or frozen.
Holland greens are a popular member of the brassica rapa green family, with a leaf that is relatively sturdy and ideal for cooking. This particular type of brassica green is created as a hybrid blend of bok choy and stubble turnip. Just as is true with several types of greens, Hollandaise leaves can be harvested when the plant is small. Dutch greens can also be allowed to grow large and then harvested, chopped, and cooked to make tasty side dishes similar to collard greens or mustard greens.
Like many types of greens, you can harvest the leaves of Dutch greens and leave the main plant intact. This will allow for additional leaves to grow and eventually be harvested for a variety of different uses. The younger leaves tend to be smaller and very tender, making them ideal for use with other greens as part of cold salads. When harvested as new growth, Holland greens can be gently torn, much like lettuce leaves prepared for salads.
As Holland leaves continue to grow, they become more hardy. This makes older Dutch vegetables ideal for dicing or dicing into hot vegetable garnishes. Dutch greens can be cooked with a blend of spices and seasonings, similar to turnip greens, collard greens, or kale. The cooked leaves can also be carefully drained and shredded for use in sauces, similar to spinach. Because Holland greens have a very mild flavor, they will easily absorb other flavors, making them ideal for use in recipes where a number of different ingredients are used.
Known in some places around the world as tyfon green, Holland greens are usually sold as fresh produce, although there are some brands of frozen cut Holland greens on the market. In general, more upscale food markets will offer fresh vegetables from Holland during the spring and summer of the year, with frozen varieties available year-round.
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