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.
Southerners traditionally serve collard greens on New Year’s Day, along with black-eyed peas, to ensure wealth in the coming year. You can spot collards by their flat, broad leaves. While many other greens wilt down when cooked, collards keep most of their volume. Perhaps the most neutral in taste, they benefit from other big flavors in a dish.