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.
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.
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