Greens for every season

Nutrients galore

Chock full of nutrients, including vitamins K, A, C, manganese, folate, calcium and even more, greens marry well with a variety of flavors to pair with nearly any cuisine.

Kale — This leafy green is a member of the Brassica family, a group of vegetables that include cabbage, collards and Brussels sprouts. Look for Lacinato (also known as Dinosaur) kale with its dark blue-green leaves, and ruffled, deep-green curly kale, with its stronger, peppery, pungent flavor.

Chard — Chard's leaves may be smooth or curly, depending on variety, with a thick, crunchy stalk in colors such as white, yellow, orange and red. It hails from the same family as beets and spinach. Swiss chard gets its name from the Swiss botanist who determined the plant's scientific name. Chard itself is native to the Mediterranean region.

Collards or collard greens — These greens share the Brassica family with kale and are a common element of Southern cuisine. Great in soups and stews.

Root vegetable tops — Many nutritious organic root vegetables, including beets, turnips, daikon radishes and carrots, feature greens that make a great addition atop a salad or in a soup, stew or stir-fry, or sauteed with a little olive oil and garlic. They're at their tastiest when tender and young. Rinse them well and enjoy!