It's Easy to Go Green: 4 Seasonal Veggies, Plus 4 Simple Ways to Prep 'Em

As the winter wears on, it can seem that there are no fresh, seasonal vegetables available, and many people who frequent the farmers market in July stay home in February as a result. But surprisingly, winter offers a bounty of vegetables that are delicious and healthy. Greens like kale, chard, endive, collards, and others can be found throughout the winter in much of the country and can be used in a wide variety of dishes. To make the best use of winter veggies, we've assembled this guide to understanding, storing, and cooking all the greens you're likely to come across until spring. Click through for 4 seasonal veggies, plus 4 simple ways to prep 'em! - By Elizabeth Stark and Brian Campbell

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Photo by: mercedesfromtheeighties

Chard
While its leaves resemble kale, chard is actually a cultivar of beet that's been bred for its leaves rather than its roots. There are many different varieties, but most often you'll encounter Swiss chard (which has green stems), ruby chard (which has red stems), and rainbow chard (actually a mix of several varieties including Swiss and ruby). While they look different, the flavor is generally pretty similar.... more
Photo by: mercedesfromtheeighties
Chard
While its leaves resemble kale, chard is actually a cultivar of beet that's been bred for its leaves rather than its roots. There are many different varieties, but most often you'll encounter Swiss chard (which has green stems), ruby chard (which has red stems), and rainbow chard (actually a mix of several varieties including Swiss and ruby). While they look different, the flavor is generally pretty similar. The leaves can be used much as spinach would be, but don't neglect the stalks which can also be roasted or steamed. Unlike many other greens, chard doesn't keep especially well, so use it within three days of purchase. Chard is high in vitamins, A, K, and C. It's also high in iron, especially the stalks. less

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