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.
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
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