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
3. Winter Greens Lasagna
2 Tablespoons olive oil
1 White onion, diced
3 Garlic cloves, finely chopped
2 Cups heavy cream
1 Pound kale, washed, stems removed and chopped
1 Pound swiss chard, washed, stems removed and chopped
1 1/2 Cups crème fraîche
9 Ounces no-boil lasagna noodles
1 Pound ricotta
2 Cups parmesan or romano, grated
Coarse salt and freshly-ground pepper
13-by-9-inch baking dish
1. Place rack in middle of the oven and preheat to 400 degrees.
2. In a large pot, heat olive oil over medium. Stir in onions. Stir occasionally for about 2 minutes. Add in garlic and season with salt and pepper. Stir occasionally for another 3 minutes, or until onions and garlic are soft. Stir in cream. Working in handfuls, stir in greens until slightly wilted, adding more when there’s room, until you’ve added all the greens. Stir occasionally for about 10 minutes. Remove from heat.
3. Spread 1 cup of the crème fraîche over the bottom of the baking dish, taking care to make sure it’s spread evenly. Cover with 4 lasagna noodles, slightly overlapping them. Next, add about 1/3 of the greens to lasagna with a slotted spoon in an even layer. Cover with 1/3 of the ricotta and 1/4 of the parmesan or romano. Add 2 additional layers of noodles, greens and cheese. Top with a final layer of noodles.
4. Pour 1/4 of the warm cream from the greens over the noodles. In a bowl, stir remaining crème fraîche and parmesan or romano, and coat top of lasagna with the mixture.
5. Cover dish with aluminum foil and bake for about 45 minutes, or until lasagna is bubbling and beginning to brown. Take out of oven, remove the foil and put back in the oven for an additional 10 minutes, or until the the sauce is bubbling and the top has fully browned. Let cool for 10-15 minutes before serving.
Recipe Credit: Chow.com
4. Mustard Greens, Quinoa and Garbanzo Beans Salad
- 2 Cups cooked quinoa (1/2 cup uncooked)
- 1 Cup cooked garbanzo beans
- 4 Cups mustard greens, torn into small pieces and loosely packed
- 8 Kalamata olives
- 3 Pepperoncini, sliced
- 1 Green onion, chopped
- Crumbled feta cheese to taste
- 3 Tablespoons olive oil
- 3 Tablespoons balsamic vinegar
- 1 Medium lemon, juiced and grated
- 1 Teaspoon honey
- Coarse salt and freshly-ground pepper
1. Make vinaigrette. Put all ingredients, including desired amount of salt and pepper in a lidded jar. Shake well. Set aside.
2. Stir quinoa, garbanzo beans and 1/2 half of vinaigrette in a large salad bowl. Toss in mustard greens, olive, pepperoncini, green onion and feta. Combine. Serve immediately.
Recipe Credit: Carolina Living
Image Credit: Clagett Farm via Wikimedia Commons