Here is a glossary of greens for our cooks with a passion for freshness.  We hope it keeps our Divas in good health.

Glossary of Winter Greens

The winter chill brings a slightly sweeter taste to these greens. Hot or cold they are good year round. 

CHARD-The tender stems and glossy leaves, slightly tart chard is the go-to green for good salads. The stems can be cooked thinly sliced in soups just as you would use celery.

KALE-The new “it” green is used in everything these days. There are multiple types in the kale family…Russian Red Kale is the most tender and mild, while the curly kale has frilly ends it makes for a good salad as it holds the dressing. Heir Loom Tuscan Kale (also known as dinosaur, black, and Lacinato) is the sturdiest and best for long cooking soups or for pesto.

CHICORIES-Can be used in appetizers or tossed into salads for added twang. Belgian Endive stays pale and whit and creamy yellow because it grows in complete darkness. . Radicchio either ball shaped Chioggia or the pointed and narrow Treviso, is the lettuce all grown up with a slightly bitter edge.

COLLARDS-Related to kale, collards are members of the cabbage family that don’t form a head. The smaller leaves are most tender. These can be used raw in salads. Use larger leaves as a wrap just as you would a tortilla, make sure to cut out the tough stems.

SPINACH-As the green we know best, versatile it lends itself to everything from smoothies to sandwiches. Buy it by the bunch for the freshest options.


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