Leafy Greens

Though they're often called "nuts," these tubers are actually the root from the chufa sedge plant. They were originally cultivated in ancient Egypt, but today are common in Southern Europe too, particularly in Spain.

Think you don't like to eat your veggies? Maybe you're just bored with the options. The truth is, the world is full of edible, healthy and flavorful roots, stems and leaves, the vast majority of which you've probably never tasted.

This lovely green grows wild on the edges of streams; it’s one of spring’s first leafy greens to emerge. It is characterized by its small, glossy round leaves and almost succulent-like stems, not to mention its wonderfully peppery taste. Watercress is an excellent source of vitamins A and C, and a study in the American Journal of Clinical Nutrition found that eating just three ounces a day boosts your levels of certain antioxidants by 100 percent. It is delicious raw in salads but can also be sautéed or used to make watercress soup, among other uses.

Don’t throw out the greens of your roots. Most are surprisingly tasty and provide an excellent source of vitamin C. Turnip greens have a peppery turnip taste and can be used in place of kale or other root greens such as beet greens. When ready to use, remove leaves and discard stems; if they seem very tough, you can blanche them before cooking by dipping them quickly in boiling water. Southern tradition pairs them with a slow cook and a piece of pork, but a quick sauté in the skillet is a fine way to treat them as well.

One of our most cherished and popular greens, spinach is a superfood beyond compare. And while its iron content has been endlessly debated, it has virtues far beyond that which made Popeye such a strapping sailorman. Spinach is an excellent source of vitamin A and a good source of vitamin C and folate; and, importantly, it's readily available. You will find spinach in a range of textures, from small, smooth baby leaves to large, thick, and crinkled mature leaves, and it is available year-round. Young leaves are mild and tender and are good for salads or quick sautés, while tougher leaves are abundant in flavor and have a great chewy texture. Look for firm, deep green leaves without spots or blemishes. Sand and dirt love to hide in spinach’s many nooks and crannies, so use several water baths or rinses to remove all grit.

Pliny the Elder, the Roman philosopher, heaped praise upon radicchio for its medicinal properties, noting that it was helpful in purifying blood and a natural sedative. Modern researchers praise it for its extraordinary phenolic content; in one study, of 40 vegetables tested, radicchio placed in the top four. This member of the chicory family brings to mind small, pretty decorative heads of red cabbage but with a more delicate texture and a completely different taste. It somehow manages to be both bitter and sweet (but mostly bitter). Most radicchio is imported from Italy and is thus expensive, but increasingly, specialty farmers are producing it for the American market. Radicchio is generally added to salads but is lovely sautéed or served in warm salads as well.

These ones are assertive; mustard greens can be tough, bitter, and spicy ... in the absolutely best way! They are sassy. They come in red or green and are a staple of Southern cooking; most commonly braised or slowly cooked, yet young, tender raw leaves can be a notable addition to salads. Mustard greens are a gold mine of vitamins K, C, and A, along with folic acid, phytonutrients and essential minerals. When purchasing, look for crisp green leaves, and once home, they can be stored in a plastic bag in the refrigerator for up to a week.

Another member of the cabbage family and popular in Asia and Europe, this versatile vegetable is rich in fiber, vitamin C and glucosinolates, which break down into compounds that are thought to protect against certain types of cancer. Kohlrabi looks like a mix of a small cabbage ball and fennel root; it tastes like a mix of broccoli and radish. It can be eaten in a wide number of ways.

At some point in recent history, kale went from ugly duckling to prom queen and is now so trendy it may be officially headed for a backlash. But we hope not. This superfood is a nutrition powerhouse rich in vitamins A and C and many of the antioxidants that health experts implore us to consume. Although most often lumped into the bitter green family, it is a little smoky but actually not that bitter, and it gets sweeter during the winter months. Look for crisp, tender, and bright leaves. Baby kale will be much more tender and is great to eat raw, but more mature kale stripped from thick stalks and massaged with dressing is its own kind of delicious. Use kale in salads, quickly sautéed until just softened, cooked slowly with garlic and vegetable broth; use it in place of spinach in creamed spinach, or roast it for kale chips.

Although long maligned as a pesky w**d, dandelions are noble, happy plants that are delicious, versatile, and one of the most nutritionally dense greens you can eat. So there! Along with a host of vitamins, minerals, and antioxidants, they also have long been prized for their medicinal properties. They are potassium-rich and have a strong diuretic quality. They have long been used to treat digestive disorders and to treat arthritis and eczema. And did we mention they are delicious? Mature greens may be on the bitter side, but worth it. Add greens raw to salads, saute them, and use them for fritters. Cream of dandelion soup is unique and delicious—and don't forget to use the flowers for dandelion wine.

A southern staple, collard greens are an excellent source of vitamins A and C and a good source of folate; they are at their peak harvest from January through April. Shop for collard greens that are bright, crisp, and intact, then store them in the crisper drawer of the refrigerator. They can lean toward the bitter side, but blanching them quickly in simmering water can help lessen their strength. Cook in a skillet over medium heat with a little olive oil until just wilted, or steam. The traditional Southern method is to simmer them slowly for a long time with a ham hock, resulting in very soft leaves with little bitterness.

Swiss chard is the ostentatious one in the produce aisle. You can’t miss its big bright red or green leaves attached to a rainbow of stalks—they’re like the Vegas showgirls of the vegetable world. Available from spring through the fall with a peak from June through October, look for Swiss chard with crisp stalks and vibrant leaves. Chard is an excellent source of vitamins A and C; it is slightly sweet with a subtle bitter bite and can be kept in the refrigerator for about two days. It can be used interchangeably with other greens but is great steamed for just a few minutes so that it retains the color and nutrients that it likes to flaunt.