In the short days of winter, dark leafy greens are at their best: celebrate the beauty of kale, collard greens, chard and more in nutrient-packed dishes.
Dark leafy greens are particularly rich in vitamins A, C and K. Collards, mustard greens and escarole are also excellent sources of folate, important for women of child-bearing age. 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.
Chard is not Swiss; in fact, the first varieties have been traced back to Sicily. Look for chard’s shiny ribbed leaves and the multicolored stems of the rainbow variety, the red-speckled leaves of red (or ruby) chard, or white chard’s white stems and veins. Some find white chard has the most mild taste—quite similar to spinach, in fact, and red chard to have a stronger, earthier flavor, like that of beets (chard is from the beet family).