The summer may be prime season for fresh vegetables, but winter veggies ain’t nothing to sneeze at, either! From collard greens to escarole, rainbow chard to turnip greens, and many more in between, winter greens are tasty, diverse and, of course, packed with nutrients. Click through to check out some fabulous and creative ways to enjoy winter greens all season.
Many of these recipes may call for a particular type of winter green, but don’t let that hold you back — experiment! Try greens you’ve never tasted, or even heard of, before.
Do you have a go-to winter greens recipe? Tell us about it in the comments!
Earlier: 8 Healthiest Leafy Greens
1. Winter Greens and Ginger Soup
- 1 Yellow onion, chopped
- 2 Tablespoons olive oil
- 1 Large sweet potato, peeled and diced
- 1 Large leek, light green and white parts, washed and coarsely chopped
- 2 Large bunches of winter greens: kale, collards, chard, and/or spinach, washed and finely chopped
- 3 Tablespoons fresh ginger, chopped
- 2 Cups vegetable broth
- 3 Teaspoons freshly-squeezed lemon juice
- Sea salt and freshly-ground pepper
1. In a medium skillet over low heat, caramelize onions. Pour olive oil in skillet, add onions and stir occasionally for about 30 minutes, or until onions are golden and soft.
2. In the mean time, place sweet potato, 4 cups of water, and one teaspoon of sea salt in a stock pot. Add leek, spinach, chard and ginger to the stock pot and bring to a boil. Turn the heat down to a simmer and let cook until vegetables are tender, about 30 minutes. Add onions and vegetable broth to soup. Stir. Add lemon juice and pepper. Stir.
Recipe Adapted From: 101 Cookbooks
Serve this stir fry over brown rice, quinoa or rice noodles if you like!
2. Spicy Winter Green & Tofu Stir-Fry
- 1 Bunch winter greens*, washed, stems removed torn and blanched for 1 minute
- 14 Ounces firm tofu, sliced into 1/4 inch thick rectangles, laid out on paper towels to dry
- 1 Tablespoon soy sauce
- 1 Tablespoon rice wine or dry sherry
- 1/4 Cup vegetable stock
- 1 Teaspoon cornstarch
- 1/4 Teaspoon sugar
- 1/4 Teaspoon salt
- 1/4 Teaspoon pepper
- 1 Tablespoon canola or peanut oil
- 1 Tablespoon garlic, minced
- 1 Tablespoon ginger, minced
- 1 Serrano pepper, seeds removed and minced
- 1 Red bell pepper, cut in 2-inch julienne
- 2 Teaspoons dark sesame oil
Wok or 12-inch skillet (avoid using a nonstick skillet)
* Serious Eats recommends kale, but go ahead and experiment!
1. Combine soy sauce, rice wine/dry sherry, vegetable stock and cornstarch in a small bowl. In a different small bowl, stir sugar, salt and pepper.
2. Preheat wok or skillet. It’s ready to go when a drop of water evaporates moments after it’s dropped on the pan. Add canola or peanut oil, swirling to coat well. Add tofu and fry for 1-2 minutes, or until tofu begins to color. Stir in garlic, ginger and chile and cook for about 15 seconds, or until fragrant.
3. Toss in pepper and continue to stir-fry for another minute. Toss in kale and salt-pepper-sugar mixture, stirring to coat evenly. Add soy sauce mixture and sesame oil to pan and continue cooking for another 30 seconds. Remove from heat.
Recipe Credit: Serious Eats