Surprising Ways to Cook with Winter Greens

Mustard Greens

Appropriately named given their sharp, tart bite, mustard greens can be eaten raw, but cooking mellows their peppery flavor.

Pan-Fried Chicken with Mustard Greens Pesto & Cheddar Grits

Try Pan-Fried Chicken with Mustard Greens Pesto & Cheddar Grits

Mustard Greens Pesto

Escarole

Toss a handful of this bitter green into your favorite salad. Or wilt it in a skillet to tame its flavor and give it a silky, buttery texture.

Escarole Linguine with Pancetta & Ricotta Salata

Try Escarole Linguine with Pancetta & Ricotta Salata

Rainbow Chard

Tender in texture and mild in flavor, chard is known for its delicate leaves and snazzy stalks—which come in pink, orange, red, white, and purple.

Rainbow Chard & Leek Quiche with Chard Slaw

Try Rainbow Chard & Leek Quiche with Chard Slaw

Kale

This still-trendy green holds up well in soups and stews. For salads, discard the stalks and massage the leaves with EVOO and salt to tenderize.

Butter-Basted Pork Chops with Tangy Creamed Kale

Try Butter-Basted Pork Chops with Tangy Creamed Kale

I ate kale before kale was cool! Winter is all about comfort food, but I eat my greens all year long. They keep you healthier, and you are what you eat so go green! —Rachael Ray