Collards have a mild, earthy taste and a nice chewiness. They are a main ingredient in soul food and Southern cooking. These robust veggies stand up well to long heat and the powerhouse flavors of smoked meats and hot peppers, and like all chard varieties, it's an excellent source of vitamin C.
Escarole's broad, slightly bitter outer leaves have the taste and crunch to stand up to sweet, tangy salad dressings. The pale inner leaves are great in any salad that calls for a warm dressing. The meaty outer leaves have fuller flavor.
ale's robust, crinkled leaves add a garden-fresh, lightly bitter taste which helps lighten hearty soups and stews. It needs quite a bit of cooking time, so don't be shy about adding it to the pot early. Kale is very high in vitamins A and C.
Mustard greens have broad, wavy frilled leaves with longitudinal veins and a deep green color. The upright leaves are supported by coarse stems that can be quite fibrous when fully mature. Smaller leaves are considerably tenderer, while larger Mustard greens require cooking.
Fresh spinach has a clean, crisp taste with a light sharpness that fits beautifully in rich dishes made with eggs and cheeses. Use it in soups, omelets, salads and frittatas. Sauté it. Steam it. Braise it. Spinach shrinks dramatically when you cook it. A large panful reduces to a small lump.
Chard is known for being solid and earthy, a substantial side or the humble basis of hearty soups. But the array of shades in the stems and veins of this variety make it a bit of a show-off. Dynomite in a sauté and especially lovely for summer salads, chard is an excellent source of vitamin C and the antioxidant beta carotene (a pre-cursor for vitamin A), plus it's a good source of potassium and magnesium.
Sharp, bold, and bitter, with parsley's juiciness and fresh flavor. Watercress adds feisty, fresh sharpness to a sandwich or a salad. It mellows when cooked, so enjoy this nutrient-packed green in soups and sautés.
