Great ways with greens
Savory dishes ― from homey to elegant ― that show off spring’s bright leafy veggies
It’s a jungle out there ― or at least it can seem that way in the cooking-greens section of the produce department. We all know that greens are nutritional giants, loaded with vitamins A and C, folic acid, and calcium. But some look way too unruly to bring home to dinner.
Taming the wild things, however, is more fun than it used to be. New, strikingly colorful or rambunctiously shaped varieties such as rainbow-colored Swiss chard, purple kale, and Lacinato kale, once available only in farmers’ markets, perch in supermarket bins. And produce companies are domesticating many leafy greens by selling them stemmed, washed, and bagged. Spinach has long been available this way; now Swiss chard, kale, and collard, mustard, and turnip greens are following suit.
Though cooking greens are available year-round, they’re sweetest during cool weather, before summer heat brings out their stronger flavors. So grab a bag or a bunch. With a hot pan and a little olive oil and garlic, the wild tangle becomes a manageable couple of cups, delicious on its own or as a base for other dishes.