By Matthew Thompson, Associate Food Editor for EatingWell Magazine
While many people think of winter as produce's "off" season, that couldn't be further from the truth. Even in the depths of February, you can find tasty veggies like tangy Brussels sprouts, creamy sweet potatoes and, my favorite, dark leafy greens like kale, Swiss chard and spinach.
I love dark leafy greens: the varied shades-from deep jade to pale chartreuse-the rich, firm textures, the unforgettable flavors. They're also packed with nutrients. Dark greens like chard and spinach are high in vitamins A and K, while kale has almost as much vitamin C as an orange! I love to cook with them, too, though sometimes it's tricky to come up with ideas beyond your basic salad or braise. That's why I was so excited to head down to New York a few months ago to interview chefs at Mario Batali's Italian food mecca, Eataly. I got all sorts of tips about cooking and prepping greens from two veggie-savvy chefs, Kiah Lotus andRead More »from Fast Recipes for Winter Greens