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Winter Greens Guide

Kale Curly, Lacinato, or Red

Attributes: Loads of vitamins A and C. Retains its general shape and texture when cooked. Does not “cook down” like other greens. Slightly bitter raw.
Uses: Sauté, wilt in soups, add to raw salads, steam.

Chard: Red, Rainbow, Swiss, Green

Attributes: Mild, pleasant flavor is good raw in salads. Resilient enough to be used in gratins. Don’t discard the stalks, they have great flavor and crunch!
Uses: Raw in salads, sauté, steam, gratins


Attributes: Delicate, mild flavor. Packed with calcium, vitamins A and C.
Uses: Extremely versatile; mild flavor is not overpowering when incorporated into dishes. Raw in salads, sauté, in pasta. Delicate nature means little preparation and short cooking time.

Collard Greens

Attributes: Rich in fiber. A Southern cooking staple. Hearty, chewy texture and a stronger, cabbage-like taste.
Uses: Steam, sauté, braise with ham, bake with Gruyere in a gratin.

Dandelion Greens

Attributes: High in calcium, vitamins A, C, and K.
Uses: Steamed or sauté. Pairs well with rich flavors like bacon, potatoes, goat cheese.

Bok Choy

Attributes: Tender and mild flavored. Packed with Vitamin C.
Uses: A “go to” Asian green. Stir fry, eat raw in salads, raw in slaw.

Mustard Greens

Attributes: Southern cooking staple. Peppery flavor mellows out the longer you cook it. Remove the stalks when cooking.
Uses: Sauté, steam, braise. Often used in Southern and Indian cuisine. Adds a peppery bite to dishes.

Try out this fantastic recipe from Bon Appétit:

Collard Green & Radish Slaw with Crispy Shallots

2 small shallots, sliced into rings
6 TBS vegetable oil
kosher salt
1 bunch collard greens (about 10 oz.), center ribs and stems removed, thinly sliced crosswise
6 small radishes, trimmed, sliced
2 TBS white wine vinegar
freshly ground black pepper

Preparation (Total time: 20 minutes)
Cook shallots and oil in a small saucepan over medium-high heat, stirring occasionally, until shallots are golden, 8–10 minutes. Using a slotted spoon, transfer shallots to a paper towel–lined plate; season with salt. Transfer oil to a small bowl and let cool.

Combine collard greens, radishes, and vinegar in a large bowl; season with salt and pepper. Drizzle with shallot oil and toss to coat. Top with crispy shallots.

Do Ahead: Crispy shallots can be made 2 hours ahead. Store shallots and oil separately at room temperature. Servings: 4