4 Recipes Full of Vitamin-Packed Greens
Kale salad was just the beginning. Nowadays, you should never leave the market without a bunch of spicy mustard greens, earthy chard, or hardy collards. Stew them, sauté them, make a sauce with them, and see how these nutritional show-offs can improve meal after leafy meal. They’re not just greens, they’re SUPERGREENS!
Ditte Isager1/4The Sauté
Sturdy greens demand big flavors, like cheese, rich nuts, and anchovies. Don’t try this with baby lettuce. Get the recipe: Sautéed Kale with Lime Pickle
2/4The Salad
A linchpin dinner technique: Well-seasoned, oil-kissed leaves are a no-brainer side, a pairing for pasta or rice, or a bruschetta topping. Get the recipe: Collard Green Salad with Cashews and Lime
Ditte Isager3/4The Soup
Greens mellow and become blissfully tender as they simmer, enriching any soup with rich vegetal flavor. *Fresh advice: You’re much more likely to cook your greens if the prep work is already done. So before you put them away, strip the leaves off the stems, wash and thoroughly dry them, and refrigerate in a plastic bag with a sheet of dry paper towel inside. They’ll keep for several days this way. Get the recipe: Spicy Pork and Mustard Green Soup
Ditte Isager4/4The Sauce
This deceptively simple condiment is as addictive as pesto and as transformative as a squeeze of lemon. Spoon it onto fish, chicken, steak, roasted vegetables, or even pasta. Get the recipe: Swiss Chard Salsa Verde
