Winter Greens Recipes

Winter Greens can withstand frosts, freezes and snow in the garden. These greens are full of vitamins and other things that are good for your body and health. Check out September post: Fall Garden for recipes on spinach and other tender greens.

Kale

Saute young greens in olive oil with garlic and a few pepper flakes. If you want to be 'old school' saute in bacon grease.

Frost on these veggies brings a more peppery taste to the greens. They also become tougher, so make sure you remove the veins from the leaves. You also have to cook them longer.

The typical southern way to cook these greens is in water or chicken stock with a ham hock. Today, you can use lean turkey bacon instead of the pig knuckle.

Use your slow cooker to make things easier and simpler. Serve with a strong vinegar, such as the garlic or pepper vinegar you made from earlier postings this month.

Collard Greens

Cook the same way as kale. You can always mix these greens together.

Mustard Greens

Much more peppery than the other greens.

To add more flavor and make your soups jam packed with good things, stir in a few handfuls of your favorite winter greens.