JERUSALEM ARTICHOKES 
JICAMA KALE KOHLRABI LEAFY GREENS LEEKS LETTUCE LIMA BEANS
Jerusalem Artichokes
Also called Sunchokes
THE BASICS
Jerusalem artichokes have nothing to do with Jerusalem. Neither are they truly artichokes but a variety of sunflower with a lumpy, brown-skinned tuber that resembles a gingerroot. Because of the name confusion, modern-day growers now call them sunchokes.
Must sunchokes be peeled? No but do wash them very carefully
Jerusalem Artichokes in HOT SIDE DISHES
Sautéed Sunchokes with Apple & Pancetta 10min/30min – WW2 - NetCarb15 ♥
Jerusalem Artichokes in COLD SIDE DISHES & VEGETABLE SALADS
Autumn Sunchoke Salad 25min/25min – WW2 - NetCarb11 ♥
Jerusalem Artichokes in APPETIZERS
Jerusalem Artichokes as Crudites 15min/15min
Jicama
Also called Mexican Potato & Mexican Turnip
THE BASICS
[HEE-kah-mah] Jicama is a large, bulbous root vegetable with a thin brown skin which should be peeled before eating or cooking and white crunchy flesh. Its sweet, nutty flavor is good both raw and cooked.
Jicama in COLD SIDE DISHES & VEGETABLE SALADS
Chopped Salad with Sun-dried Tomato Dressing 30min/30min – WW1
Jicama Slaw 25min/25min – WW2 - NetCarb4 ♥
Kale
Including Lacinto Kale which is also called Tuscan Kale, Cavolo Nero and Dinosaur Kale
See also Leafy Greens
THE BASICS
Kale is an attractive, nonheading member of the cabbage family and has been cultivated for 2,000 years. It has a mild, cabbage-like flavor and comes in many varieties and colors. Kale's frilly leaves often form a loose bouquet.
How to 'massage' kale for a delightful raw kale salad Quick 'Massaged' Kale Salad
Kale in HOT SIDE DISHES
Potato, Cabbage & Rapini Colcannon 10min/40min – WW1 - NetCarb9 ♥
Kale in COLD SIDE DISHES & VEGETABLE SALADS
Quick 'Massaged' Kale Salad 10min/10min – WW1/WW3 - NetCarb5 ♥
Kale in SOUP
Kitchen Parade recipes
Sausage & Kale Split Pea Soup 15min/90min - WW2 - NetCarb13 ♥
Bean & Lacinto Kale Soup 30min24hrs – WW5 - NetCarb45 ♥
Pride of Erin Soup 25min/60min – WW3 - NetCarb25 ♥
Kohlrabi
Also called Cabbage Turnip
THE BASICS
kohl-RAH-bee] Kohlrabi is in the turnip family and like the turnip, its white bulblike stem and its greens are edible. The kohlrabi bulb tastes like a mild, sweet turnip.
Kohlrabi in HOT SIDE DISHES
Quick-Cook Kohlrabi 15min/15min – WW1 - NetCarb3 ♥
Roasted Kohlrabi 10min/45min - WW1 - NetCarb4 ♥
Kohlrabi in COLD SIDE DISHES & VEGETABLE SALADS
Kohlrabi & Apple Slaw with Creamy Coleslaw Dressing 25min/25min – WW0/WW1 - NetCarb5/12 ♥
Kohlrabi in APPETIZERS
Fresh Kohlrabi 5min/5min – WW0 ♥
Kohlrabi in MAIN DISHES
Warm Root Salad in Horseradish Vinaigrette 35min/90min – WW3/WW7 - NetCarb12-24 ♥
Leafy Greens
Including specifically Beet Greens, Collard Greens, Dandelion Greens, Mustard Greens, Turnip Greens & Spinach
See also Amaranth, Bok Choy, Chard, Fiddlehead Ferns, Kale and Pokeweed
See also Lettuce
Cook's Note: Most recipes for greens are interchangeable. Still, cooking techniques and times vary because greens come with different thicknesses, due to both varietal differences and relative maturity. So I really appreciate recipes that call for specific greens and therefore list them separately.
How to hold greens to eat later
Beet GREENs
Kitchen Parade recipes
Trio of Vegetables with Sour Cream: Ontario Greens ♥
Beet Green Risotto 40min/40min – WW3 - NetCarb22 ♥
Beet Greens & Three-Onion Pizza 36min/60min – WW8 (plus crust) - NetCarb7 (plus crust) ♥
Gratin of Greens 20min/2hrs – WW2 - NetCarb3 ♥
Greek Greens 15min/20min ♥
Greens & Stems with Mustard 15min/20min – WW0 ♥
Greens 'n' All Beet Soup 35min/90min – WW1/WW2 - NetCarb14/15 ♥
Greens with Sour Cream 25min/25min or 15min/15min – WW4 ♥
Collard GREENs
Braised Collard Greens 15min/60min – WW1/WW0 - NetCarb5/4 ♥
Dandelion GREENs
Cream of Dandelion Soup 30min/30min – WW6/WW8 - NetCarb18 ♥
Dandelion Greens with Mushroom & Pancetta 15min/15min – WW2 - NetCarb8 ♥
Mustard GREENs
Turnip GREENs
Frozen Turnip Greens with Diced Turnip 5min/20min – WW1 - NetCarb1
Gratin of Greens 20min/2hrs – WW2 - NetCarb3 ♥
New Year's Turnip Greens 25min/2hrs – WW2 - NetCarb2 ♥
Leeks
See also Onions
THE BASICS
Leeks are related to both garlic and onion though their flavor and fragrance are milder and more subtle. They have thick, white cylindrical stalks with slightly bulbous roots. The broad, flat, dark green leaves wrap tightly around each other like a rolled newspaper.
How to clean leeks
How to steam leeks
Leeks in HOT SIDE DISHES
Creamy Cauliflower Gratin 35min/60min - WW2/WW6 - NetCarb7/16 ♥
Fennel, Leek & Mushroom Sautée 15min/15min – WW0/WW1/WW2/NetCarb5/6 ♥
Leek & Vegetable Gratin 45min/2hrs – WW2/4 - NetCarb15/22 ♥
Leeks & Asparagus 5min/15min – WW1 ♥
Sautéed Cabbage with Dill 5min/15min – WW1
Steamed Leeks with Chopped Egg 10min/20min – WW0 - NetCarb4 ♥
Leeks in SOUP
Kitchen Parade recipes
Vichyssoise 15min/24hrs - WW - NetCarb20 ♥
Potato Soup 30min/90min – WW3 ♥
Watercress Soup 20min/60min – WW2/WW4/WW5 - NetCarb22/24/25 ♥
Leeks in STAPLES
No Waste Leek Stock 5min/60min – WW0 ♥
Lettuce
See also other greens often used in salads Arugula, Endive, Mâche, Radicchio, Spinach and Watercress
THE BASICS
Hundreds of lettuce varieties are grown throughout the world. In the U.S., there are four general classifications of lettuce commonly available. Butterhead lettuce has small, round and loosely formed heads with soft, buttery-textured leaves ranging from pale green on the outer leaves to pale yellow-green on the inner leaves. The flavor is sweet and succulent. Crisphead lettuce is commonly known as iceberg, which, in truth, is a variety of crisphead. It has large, round and tightly packed heads. Though crisp, succulent and wilt-resistant, all crispheads have a rather neutral flavor. Leaf lettuce has leaves that branch from a single stalk in a loose bunch rather than forming a tight head. The leaves are crisper and more full-flavored. Romaine lettuce has an elongated head wiht dark green outer leaves that lighten to pale celadon in the center. The leaves are crisp and slightly bitter and the crunchy midrib is particularly succulent. Lollo is a beautiful, frilly and slightly bitter lettuce.
How to make salad dressing
My favorite salad dressings
Lettuce in COLD SIDE DISHES & VEGETABLE SALADS
Kitchen Parade recipes
BLT Pasta Salad 35min/2hrs - WW6 - NetCarb22 ♥
Pair of Strawberry Salads: Strawberry Pepper Salad ♥
That Pink Salad ♥
Festive Holiday Salad 10min/10min – WW4 - NetCarb10 ♥
Beet & Walnut Salad 15min/15min – WW3 - NetCarb10 ♥
Virgin Caesar Salad 15min/15min - WW1 - NetCarb2 ♥
Lettuce in MAIN DISHES
Kitchen Parade recipes
Asian Chicken Salad 15min/15min - WW8 - NetCarb24 ♥
Chicken Greek Salad 25min/25min – WW8 - NetCarb10 ♥
Tropical Salad Supper 20min/20min - WW5/WW6 - NetCarb34 ♥ especially designed to serve with Tropical Pork Tenderloin 10min/40min - WW5 - NetCarb15 ♥
Lima Beans
Also called butter beans
THE BASICS
[LY-muh] Lima beans are named for Lima, Peru, where they were found as early as 1500. There are two distinct varieties of lima, the Fordhook and the baby lima -- and Fordhooks are not adult baby limas. Both are pale green, plump-bodied and have a slight kidney-shape curve although the Fordhook is larger and plumper and has a fuller flavor. Fresh limas should be shelled just before using. Frozen lima beans are available year-round and are labeled as Fordhook or baby.
Lima Beans in APPETIZERS
Lima Bean Hummus 20min/60min – WW1 - NetCarb11 ♥
JICAMA KALE KOHLRABI LEAFY GREENS LEEKS LETTUCE LIMA BEANSJerusalem Artichokes
Also called Sunchokes
THE BASICS
Jerusalem artichokes have nothing to do with Jerusalem. Neither are they truly artichokes but a variety of sunflower with a lumpy, brown-skinned tuber that resembles a gingerroot. Because of the name confusion, modern-day growers now call them sunchokes.
Must sunchokes be peeled? No but do wash them very carefully
Jerusalem Artichokes in HOT SIDE DISHES
Sautéed Sunchokes with Apple & Pancetta 10min/30min – WW2 - NetCarb15 ♥
Jerusalem Artichokes in COLD SIDE DISHES & VEGETABLE SALADS
Autumn Sunchoke Salad 25min/25min – WW2 - NetCarb11 ♥
Jerusalem Artichokes in APPETIZERS
Jerusalem Artichokes as Crudites 15min/15min
Jicama
Also called Mexican Potato & Mexican Turnip
THE BASICS
[HEE-kah-mah] Jicama is a large, bulbous root vegetable with a thin brown skin which should be peeled before eating or cooking and white crunchy flesh. Its sweet, nutty flavor is good both raw and cooked.
Jicama in COLD SIDE DISHES & VEGETABLE SALADS
Chopped Salad with Sun-dried Tomato Dressing 30min/30min – WW1
Jicama Slaw 25min/25min – WW2 - NetCarb4 ♥
Kale
Including Lacinto Kale which is also called Tuscan Kale, Cavolo Nero and Dinosaur Kale
See also Leafy Greens
THE BASICS
Kale is an attractive, nonheading member of the cabbage family and has been cultivated for 2,000 years. It has a mild, cabbage-like flavor and comes in many varieties and colors. Kale's frilly leaves often form a loose bouquet.
How to 'massage' kale for a delightful raw kale salad Quick 'Massaged' Kale Salad
Kale in HOT SIDE DISHES
Potato, Cabbage & Rapini Colcannon 10min/40min – WW1 - NetCarb9 ♥
Kale in COLD SIDE DISHES & VEGETABLE SALADS
Quick 'Massaged' Kale Salad 10min/10min – WW1/WW3 - NetCarb5 ♥
Kale in SOUP
Kitchen Parade recipes
Sausage & Kale Split Pea Soup 15min/90min - WW2 - NetCarb13 ♥
Bean & Lacinto Kale Soup 30min24hrs – WW5 - NetCarb45 ♥
Pride of Erin Soup 25min/60min – WW3 - NetCarb25 ♥
Kohlrabi
Also called Cabbage Turnip
THE BASICS
kohl-RAH-bee] Kohlrabi is in the turnip family and like the turnip, its white bulblike stem and its greens are edible. The kohlrabi bulb tastes like a mild, sweet turnip.
Kohlrabi in HOT SIDE DISHES
Quick-Cook Kohlrabi 15min/15min – WW1 - NetCarb3 ♥
Roasted Kohlrabi 10min/45min - WW1 - NetCarb4 ♥
Kohlrabi in COLD SIDE DISHES & VEGETABLE SALADS
Kohlrabi & Apple Slaw with Creamy Coleslaw Dressing 25min/25min – WW0/WW1 - NetCarb5/12 ♥
Kohlrabi in APPETIZERS
Fresh Kohlrabi 5min/5min – WW0 ♥
Kohlrabi in MAIN DISHES
Warm Root Salad in Horseradish Vinaigrette 35min/90min – WW3/WW7 - NetCarb12-24 ♥
Leafy Greens
Including specifically Beet Greens, Collard Greens, Dandelion Greens, Mustard Greens, Turnip Greens & Spinach
See also Amaranth, Bok Choy, Chard, Fiddlehead Ferns, Kale and Pokeweed
See also Lettuce
Cook's Note: Most recipes for greens are interchangeable. Still, cooking techniques and times vary because greens come with different thicknesses, due to both varietal differences and relative maturity. So I really appreciate recipes that call for specific greens and therefore list them separately.
How to hold greens to eat later
Beet GREENs
Kitchen Parade recipes
Trio of Vegetables with Sour Cream: Ontario Greens ♥
Beet Green Risotto 40min/40min – WW3 - NetCarb22 ♥
Beet Greens & Three-Onion Pizza 36min/60min – WW8 (plus crust) - NetCarb7 (plus crust) ♥
Gratin of Greens 20min/2hrs – WW2 - NetCarb3 ♥
Greek Greens 15min/20min ♥
Greens & Stems with Mustard 15min/20min – WW0 ♥
Greens 'n' All Beet Soup 35min/90min – WW1/WW2 - NetCarb14/15 ♥
Greens with Sour Cream 25min/25min or 15min/15min – WW4 ♥
Collard GREENs
Braised Collard Greens 15min/60min – WW1/WW0 - NetCarb5/4 ♥
Dandelion GREENs
Cream of Dandelion Soup 30min/30min – WW6/WW8 - NetCarb18 ♥
Dandelion Greens with Mushroom & Pancetta 15min/15min – WW2 - NetCarb8 ♥
Mustard GREENs
Turnip GREENs
Frozen Turnip Greens with Diced Turnip 5min/20min – WW1 - NetCarb1
Gratin of Greens 20min/2hrs – WW2 - NetCarb3 ♥
New Year's Turnip Greens 25min/2hrs – WW2 - NetCarb2 ♥
Leeks
See also Onions
THE BASICS
Leeks are related to both garlic and onion though their flavor and fragrance are milder and more subtle. They have thick, white cylindrical stalks with slightly bulbous roots. The broad, flat, dark green leaves wrap tightly around each other like a rolled newspaper.
How to clean leeks
How to steam leeks
Leeks in HOT SIDE DISHES
Creamy Cauliflower Gratin 35min/60min - WW2/WW6 - NetCarb7/16 ♥
Fennel, Leek & Mushroom Sautée 15min/15min – WW0/WW1/WW2/NetCarb5/6 ♥
Leek & Vegetable Gratin 45min/2hrs – WW2/4 - NetCarb15/22 ♥
Leeks & Asparagus 5min/15min – WW1 ♥
Sautéed Cabbage with Dill 5min/15min – WW1
Steamed Leeks with Chopped Egg 10min/20min – WW0 - NetCarb4 ♥
Leeks in SOUP
Kitchen Parade recipes
Vichyssoise 15min/24hrs - WW - NetCarb20 ♥
Potato Soup 30min/90min – WW3 ♥
Watercress Soup 20min/60min – WW2/WW4/WW5 - NetCarb22/24/25 ♥
Leeks in STAPLES
No Waste Leek Stock 5min/60min – WW0 ♥
Lettuce
See also other greens often used in salads Arugula, Endive, Mâche, Radicchio, Spinach and Watercress
THE BASICS
Hundreds of lettuce varieties are grown throughout the world. In the U.S., there are four general classifications of lettuce commonly available. Butterhead lettuce has small, round and loosely formed heads with soft, buttery-textured leaves ranging from pale green on the outer leaves to pale yellow-green on the inner leaves. The flavor is sweet and succulent. Crisphead lettuce is commonly known as iceberg, which, in truth, is a variety of crisphead. It has large, round and tightly packed heads. Though crisp, succulent and wilt-resistant, all crispheads have a rather neutral flavor. Leaf lettuce has leaves that branch from a single stalk in a loose bunch rather than forming a tight head. The leaves are crisper and more full-flavored. Romaine lettuce has an elongated head wiht dark green outer leaves that lighten to pale celadon in the center. The leaves are crisp and slightly bitter and the crunchy midrib is particularly succulent. Lollo is a beautiful, frilly and slightly bitter lettuce.
How to make salad dressing
My favorite salad dressings
Lettuce in COLD SIDE DISHES & VEGETABLE SALADS
Kitchen Parade recipes
BLT Pasta Salad 35min/2hrs - WW6 - NetCarb22 ♥
Pair of Strawberry Salads: Strawberry Pepper Salad ♥
That Pink Salad ♥
Festive Holiday Salad 10min/10min – WW4 - NetCarb10 ♥
Beet & Walnut Salad 15min/15min – WW3 - NetCarb10 ♥
Virgin Caesar Salad 15min/15min - WW1 - NetCarb2 ♥
Lettuce in MAIN DISHES
Kitchen Parade recipes
Asian Chicken Salad 15min/15min - WW8 - NetCarb24 ♥
Chicken Greek Salad 25min/25min – WW8 - NetCarb10 ♥
Tropical Salad Supper 20min/20min - WW5/WW6 - NetCarb34 ♥ especially designed to serve with Tropical Pork Tenderloin 10min/40min - WW5 - NetCarb15 ♥
Lima Beans
Also called butter beans
THE BASICS
[LY-muh] Lima beans are named for Lima, Peru, where they were found as early as 1500. There are two distinct varieties of lima, the Fordhook and the baby lima -- and Fordhooks are not adult baby limas. Both are pale green, plump-bodied and have a slight kidney-shape curve although the Fordhook is larger and plumper and has a fuller flavor. Fresh limas should be shelled just before using. Frozen lima beans are available year-round and are labeled as Fordhook or baby.
Lima Beans in APPETIZERS
Lima Bean Hummus 20min/60min – WW1 - NetCarb11 ♥
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