A trip to the farmers’ market yesterday was a study on winter greens. Table after table was overflowing with fresh, nutritious options. Those of you with CSAs (farm shares) are probably seeing your fair share of kale these days, no?
If not kale, then perhaps it’s curly kale, collards, Swiss chard, dandelion leaves, escarole, or sorrel. No matter what, these greens are full of vitamins and minerals and are wonderfully versatile.
Most of these greens reduce significantly when cooked, so don’t be alarmed at the prospect of purchasing an entire bunch, even if you’re cooking for one. Once you get your greens home, store them in the salad drawer of your refrigerator. Rinse them well just before using them. Not sure what to do with them? Chop and add them to salads, soups, and stews. I like this recipe for Pork Cutlets, Butternut Squash, Swiss Chard, and Walnuts. It’s a tasty “one-skillet” meal that is easily turned out on a weeknight. Also, here’s a link to some recipes for winter greens from one of my favorite sources for healthy recipes, Eating Well. Go green!