Susan Greeley, RD, Institute of Culinary Education
Susan Greeley is a registered dietitian and chef-instructor at the Institute of Culinary Education. She has been a registered dietitian nutritionist for 25 years. She published the cookbook Cooking With Trader Joe’s: Lighten Up! in 2012 and contributes to blog posts and podcasts for FitBit as a nutrition expert and consultant. Susan holds a master’s degree in nutrition communication from Tufts University and bachelor of science in dietetics from Miami University. She began teaching for ICE’s Health-Supportive Culinary Arts program in 2021 and is passionate about creative cooking and nutrition education. Find her on Instagram and LinkedIn.
All Contributions from Susan Greeley, RD, Institute of Culinary Education (6)
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See articleWhat Are Collard Greens, and How Do You Cook Them?
Collard greens, or collards, are a leafy green vegetable like lettuce, Swiss chard, and spinach. Along with mustard greens, turnips, and cabbage, collards belong to the Brassica family of cruciferous vegetables, which are known for their nutritional and health-protective benefits. How Do They Compare to Other Leafy Greens? Collards are smooth and hearty in texture with […] -
See articleWhat Is Wild Rice, and How Do You Cook It?
Wild rice comes from the seed of an aquatic grass plant, the grains of which are harvested as wild rice. It is sometimes called water rice, as it grows naturally in water, or manoomin (which translates in Ojibwe to “good berry”). Wild rice is native to North America and has been a staple in the […] -
See articleWhat Are Hearts of Palm?
Hearts of palm are the delicate white stalks harvested from the inner cores of palm trees. The tender veggies have been consumed in Central and South America for thousands of years, dating back to Mayan times, and in recent decades have become more widely available around the globe. Read on to learn more about hearts […] -
See articleWhat Is Jicama? How to Enjoy the Refreshing, Juicy Root Vegetable
Jicama—also called Chinese yam, yam bean root, Mexican potato, fon goot, or sicama—is a root vegetable native to Mexico and Central America. It’s often described as a cross between a potato and an apple. The jicama plant is technically part of the legume family and grows as a vine, with the most commonly eaten part […] -
See articleWhat Are Beets, and How Do You Cook Them?
Beets, aka beetroots, are a highly nutritious root vegetable related to Swiss chard. Grown for both the edible leaves and root, they have a sweet, earthy taste that becomes sweeter when cooked. Read on for information about beet nutrition, varieties, preparation methods, seasonality, and more. The Benefits of Beets Beets have been around for many […] -
See articleGet to Know Swiss Chard: Top Tips and Recipes
Chard, also called Swiss chard, is a leafy green that comes from a variety of beets grown for the edible stems and leaves rather than the root or bulb. Known for its colorful stalks, chard can be consumed raw or cooked depending on preference. Stems are often big and crunchy, while the leaves are tender […]
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