Guide to Winter Greens: Everything You Need to Know, Plus 17 Easy Recipes

How to Select, Store, and Cook Winter Greens (with Recipes!)
As the winter wears on, it can seem that there are no fresh, seasonal vegetables available, and many people who frequent the farmer’s market in July stay home in February as a result. But surprisingly, winter offers a bounty of vegetables that are both delicious and healthy. Greens like kale, chard, endive, collards, and others can be found throughout the winter in much of the country and can be used in a wide variety of dishes. To make the best use of winter veggies, we’ve assembled this guide to understanding, storing, and cooking all the greens you’re likely to come across until spring.

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  • Collard Greens 1 of 23
    Collard Greens
    A staple of southern cooking that's also common in Brazil, Portugal, and parts of India, the collard is a hardy green that can be found year-round at market's in many parts of the country. Although they are most often served boiled with bacon or ham, they're actually quite versatile and can be used almost anywhere you might use cabbage, kale, or spinach. Collards keep well in the fridge and can be stored for 10 days. Collards are an excellent source of vitamins A and C, iron, and calcium.
    Image: Evan-Amos
  • Garlicky Sauteed Greens with Over-Easy Eggs 2 of 23
    Garlicky Sauteed Greens with Over-Easy Eggs
    Keep things simple, with these supple garlicky greens served with perfectly cooked over easy eggs.
    Make garlicky sauteed greens with eggs
    Image: Brooklyn Supper
  • Quinoa Salad with Squash and Collard Greens 3 of 23
    Quinoa Salad with Squash and Collard Greens
    This simple salad is filled with nutty flavors, features protein-rich quinoa, and roasted squash. It's the perfect meal for nights when you want something a little healthy.
    Make quinoa salad with squash and collard greens
    Image: Brooklyn Supper
  • Baked Eggs with Greens 4 of 23
    Baked Eggs with Greens
    Cook up a simple, savory breakfast of baked eggs studded with mushrooms and your favorite greens.
    Make baked eggs with greens
    Image: Brooklyn Supper
  • Chard 5 of 23
    Chard
    While its leaves resemble kale, chard is actually a cultivar of beet that's been bred for its leaves rather than its roots. There are many different varieties, but most often you'll encounter Swiss chard (which has green stems), ruby chard (which has red stems), and rainbow chard (actually a mix of several varieties including Swiss and ruby). While they look different, the flavor is generally pretty similar. The leaves can be used much as spinach would be, but don't neglect the stalks which can also be roasted or steamed. Unlike many other greens, chard doesn't keep especially well, so use it within three days of purchase. Chard is high in vitamins, A, K, and C. It's also high in iron, especially the stalks.
    Image: mercedesfromtheeighties
  • Rainbow Chard Slaw 6 of 23
    Rainbow Chard Slaw
    Add a little color to your eats with this multi-hues raw rainbow chard slaw.
    Make rainbow chard slaw
    Image: Brooklyn Supper
  • Rainbow Chard Salad with Cipollini and Orange 7 of 23
    Rainbow Chard Salad with Cipollini and Orange
    Oranges and cipollini onions add a little sweetness to this flavorful rainbow chard salad.
    Make rainbow chard with cipollini onions
    Image: Brooklyn Supper
  • Raw Chard Salad 8 of 23
    Raw Chard Salad
    Click over for the basics of how to make a really great raw chard salad.
    Make raw chard salad
    Image: Kathy Patalsky
  • Chard Stir Fry and 7 Other Chard Recipes 9 of 23
    Chard Stir Fry and 7 Other Chard Recipes
    Try this family-friendly chard stir fry, plus 6 other ways to cook up some chard.
    Chard stir fry, and 6 other ways to enjoy chard
    Image: Macki West
  • Kale 10 of 23
    Kale
    Kale, like collard greens, is a variety of cabbage whose leaves don't form heads and which thrives in cold weather. It has a more delicate texture than collards, though, making it a little more versatile. It can be cooked as you'd cook any other green, but it can be served raw as well. Most people prefer to remove the stems, which can be tough, but it isn't strictly necessary. Kale keeps well in the fridge and can even be frozen, but it's best eaten within a few days of purchase. It is a great source of vitamins K and C and calcium.
    Try these 20 terrific kale recipes
    Image: Evan-Amos
  • Kale Salad with Golden Beets and Green Garlic 11 of 23
    Kale Salad with Golden Beets and Green Garlic
    Play up spring flavors by adding sweet golden beets and mellow green garlic to your kale salad.
    Make kale salad with golden beets and green garlic
    Image: Brooklyn Supper
  • Kale and Cheddar Strata 12 of 23
    Kale and Cheddar Strata
    This satisfying make-ahead strata is a creamy, buttery way to eat a bunch of kale!
    Make kale and cheddar strata
    Image: Brooklyn Supper
  • Toasted Pepita Kale Pesto 13 of 23
    Toasted Pepita Kale Pesto
    I love this kid-friendly pepita pesto on everything from pasta to toast to
    Make toasted pepita kale pesto
    Image: Brooklyn Supper
  • Honey Ginger Pork with Kale 14 of 23
    Honey Ginger Pork with Kale
    This hearty honey ginger pork braise is a wonderful one-bowl meal that really hits the spot on chilly nights.
    Make honey ginger pork braise with kale
    Image: Brooklyn Supper
  • Classic Kale Chips 15 of 23
    Classic Kale Chips
    These kale chip are a cinch to make, and are sure to become a finger food fave in your house.
    Make kale chips
    Image: Julie Van Rosendaal
  • Endive 16 of 23
    Endive
    There are several varieties of endive, but over the winter, the one that's in season is Belgian endive. Because endive becomes extremely bitter when exposed to light, it's actually grown in darkness. This also affects how you should treat it for the best flavor. Keep it wrapped with a paper towel in the fridge to keep it from the light and eat it soon after purchase. While it can be braised or boiled, it's most commonly served raw as part of a salad, where it makes a wonderful counterpoint to sweet ingredients. Like many other greens, it's a good source of vitamins A and C, but it's also loaded with minerals like iron, magnesium, folate, and calcium.
    Image: © 2007 David Monniaux
  • Apple Endive Salad with Poppyseed Dressing 17 of 23
    Apple Endive Salad with Poppyseed Dressing
    This crisp and crunchy endive salad is drizzled in a creamy, flavorful poppyseed dressing, and makes for a crowd-pleasing start to a meal.
    Make apple endive salad
    Image: Angie McGowan
  • Endive Salad with Pear and Bacon 18 of 23
    Endive Salad with Pear and Bacon
    With fresh pear and bacon, this delicious endive salad is smoky and sweet and nutty, perfect for a grown-up dinner or young adventurous eaters.
    Make endive salad with pear and bacon
    Image: Brooklyn Supper
  • Radicchio 19 of 23
    Radicchio
    Radicchio is a form of chicory originally cultivated in Italy. It has lovely, tender purple to red leaves and a mild, bitter taste. While it can be grilled or sauteed, it's best served raw as part of a salad, where it not only provides a great taste but a bit of color as well. Make sure the leaves are firm and not browning anywhere before buying, then store in a bag in the fridge. Radicchio, like many other winter greens, is high in vitamins A, K, and C.
    Image: Michel Chauvet
  • Radicchio Salad with Pear Vinaigrette 20 of 23
    Radicchio Salad with Pear Vinaigrette
    This nutty seasonal salad features bright note of fresh pear and a mild pear vinaigrette, and vibrant, pleasantly bitter radicchio.
    Make radicchio salad
    Image: Brooklyn Supper
  • Radicchio and Frisee Salad with Cippolini, Beets, and Carrots 21 of 23
    Radicchio and Frisee Salad with Cippolini, Beets, and Carrots
    With a mix of sweet flavors from cippolini, carrots, and oranges, this fresh frisee and radicchio salad is as healthy as it is beautiful.
    Make frisee and radicchio salad
    Image: Brooklyn Supper
  • Radicchio Salad with Lime Vinaigrette 22 of 23
    Radicchio Salad with Lime Vinaigrette
    This simple radicchio salad has a tangy, bright lime vinaigrette and a hint of nutty pecorino.
    Make radicchio salad with lime
    Image: Brooklyn Supper
  • Beet and Turnip Greens 23 of 23
    Beet and Turnip Greens
    While you'll come across them less often, both turnip greens and beet greens are worth mentioning. Turnip greens are a popular southern dish. Look for greens with young tender leaves which are sweeter than older leaves and use them as you would collards. Beet greens are very similar to chard and can be treated similarly.
    Image: Evan-Amos

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