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.
Social clubs in northwestern Germany take “kale tours” in January, visiting country inns to consume large quantities of kale, sausage and schnapps. Popular varieties include red Russian, lacinato (or dinosaur) and curly kale (which can range from green to deep purple). Kale’s sharp, peppery flavor is best balanced by a touch of acidity or sweetness.