Dark leafy greens, such as kale, chard and collards, thrive in the chill of winter when the rest of the produce section looks bleak. If you've avoided these nutritious greens because of their bitter reputations, pair them with judicious amounts of intensely flavorful ingredients-like feta cheese, bacon and walnuts-to balance their bitterness. Now is the time to celebrate the dark side this winter and welcome these beautiful greens into your kitchen.
What you get
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.
Tips
Shopping Tip
Look for crisp, brightly colored greens; avoid those that are wilted or blemished. Bunches of smaller-sized leaves are often sweeter.
Storage Tip
Store unwashed; wrap stem ends in damp paper towels and refrigerate in a plastic bag for up to 10 days.
Fun Fact
Social clubs in northwestern Germany take "kale tours" in January, visiting country inns to consume large quantities of kale, sausage and schnapps.
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