All you need to know about SuperGreens! 

There’s much to be said about eating foods  that are green! Why? They’re packed with vitamins; minerals and everything that spells ‘healthy’, plus every one of them are bursting with flavor.

*One thing that all these leafy greens have in common: they will shrink dramatically when cooked. So be sure to budget at least one pound of raw greens for two people!

KALE– Versatile kale can be sautéed, wilted in soups, added to salads, blanched and used for pesto- even charred. Curly kale is easy to find; shop farmers’ markets for other types.

COLLARD GREENS– Southerners love to braise collards with ham for hours, but these hearty leaves are delicious quickly sautéed and also make an amazing slaw (try adding chilies and chopped peanuts).

SPINACH– skip the pre-packed bag of bland baby spinach and go for full-size, dark-green bunch- the flavor is unmatched. Butter, nutmeg, parmesan, cream, sesame, and bacon are all great complements.

BEET GREENS– Sub earthy beet greens for spinach in any recipe. They’re often sandy, so rinse them in several changes of water.

TURNIP GREENS– Whenever turnips are sold with their peppery greens, grab them and treat them as they do in Rome: braised slowly, with olive oil and garlic.

MUSTARD GREENS– They’re spicy enough to get your nose tingling, but the longer they’re cooked, the tamer they become. As with many of the greens here, remove the ribs before cooking.

SWISS CHARD– Tender enough for wilted, resilient enough for gratins, and mild enough for salads .Chop the stems and before preparing, chard needs to be washed thoroughly. After cutting off the stalk where it meets the leaf, prepare the greens the same way you would spinach.

Give this recipe a try!

Swiss Chard Salsa Verde

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.


½ bunch small Swiss chard, preferably red or rainbow

1 medium shallot, finely chopped

¾ cup(or more) extra-virgin olive oil

2 tablespoons finely chopped fresh chives

1 tablespoon(or more) red wine vinegar

1 teaspoonfinely grated lemon zest

Kosher salt and freshly ground black pepper



Remove ribs and stems from chard leaves and reserve. Finely chop leaves (you should have about 1¾ cups); thinly slice ribs and stems crosswise. Combine chard leaves and ribs and stems, shallot, oil, chives, vinegar, and lemon zest in a medium bowl; season with salt and pepper and toss to combine. Add more vinegar or oil, if desired.

* Article and Recipe Reprinted from:, January 2014; p.70