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.
Peak season: Winter
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.
Shopping Tip: Most winter greens are sold in bunches—the exception is escarole, which grows in a lettucelike head. Look for fresh, crisp, brightly colored greens; avoid those that are wilted or blemished.
Storage Tip: Store unwashed; wrap stem ends in damp paper towels and refrigerate in a plastic bag for up to 10 days.
Look for sturdy, dark green spears with tight buds and no yellowing.
Storage Tip: Broccoli will stay fresh in the refrigerator for at least a week. If the florets start to look dry, wrap the head in damp paper towels.
SCHEDULE A SCREENING
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