HEALTHY RECIPES COLLECTIONS

Delicious recipes that celebrate nutrient-packed dark leafy greens.

Trying to eat more vegetables? Grab some nutrient-packed dark leafy greens next time you’re in the produce section—they grow best in cooler weather, making them in season right now. Depending on where you live, you might even find locally-grown ones in your supermarket or farmers’ market. You may have avoided these nutritious greens in the past because of their bitter reputations, but when you pair them with judicious amounts of intensely flavorful ingredients—like feta cheese, bacon and walnuts—it is easy to balance their bitterness. Now is the time to celebrate the dark side this winter and welcome these beautiful greens into your kitchen.

Recipes | Cooking Tips | Articles and Greens Glossary

Beet Greens Recipes

• Beets & Greens Salad with Cannellini Beans
• Roasted Beet Crostini
• Salad of White Beans & Greens

Chard Recipes

• Chard & Feta Tart
• Chard with Green Olives, Currants & Goat Cheese
• Sautéed Chard with Chile & Garlic
• Stuffed Chard with Fresh Marinara

Collard Greens Recipes

• Collard Greens & Black-Eyed Pea Soup
• Pasta with Greens & Tomato Sauce

Escarole Recipes

• Bold Winter Greens Salad
• Escarole & White Bean Soup
• Grilled Polenta with Shrimp & Escarole
• Linguine with Escarole & Shrimp

Kale Recipes

• Kale & Potato Hash
• Kale, Sausage & Lentil Skillet Supper
• Pork, White Bean & Kale Soup
• Southern Kale

Mustard Greens Recipes

• Crushed Red Potatoes with Winter Greens
• Mustard Greens & Bulgur
• Sauté of Cauliflower & Mustard Greens with Peanuts
• Smoked Trout Hash with Mustard Greens

Spinach Recipes

• Creamed Spinach
• Loaded Spinach Salad
• Prosciutto-Wrapped Scallops with Spinach
• Singapore Chile Crab with Spinach

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Winter Greens Cooking Tips

Shopping tip: Most winter greens are sold in bunches—the exception is escarole, which grows in a lettucelike head. Look for fresh, crisp, brightly colored greens; avoid those that are wilted or blemished.

Prep tip: Wash greens well as dirt likes to hide in their nooks and crannies. Fill your sink with lots of cold water and let them soak for a bit, give them a swish, then dry them in a salad spinner. Though all of the stems are edible, we prefer to use only chard and beet stems, discarding the tough stems of collards, kale and mustard greens. If you do choose to use the stems, keep them separate when prepping and cook them for 3 to 5 minutes longer than the leaves.

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