We actually are having winter this year in the Lowcountry even though freezes have been few and far between. That means the grocery shelves should still be full of fresh greens. If not, check out local farmers markets, especially if you’re looking for tasty kale, chard and collards.
Packed with vitamin A, C, K and E, these vegetables are also rich iron, calcium, manganese and potassium, as well as a wealth of antioxidants, which have numerous beneficial effects for our health.
Kale is one of the healthiest and most nutritious foods on the planet. Simply remove the leaf from the stem sauté quickly with a little bit of lemon juice, garlic and extra virgin olive oil. You can also make a salad with it or add it to quinoa to make a healthy and satisfying meal.
Collards here is the South are extremely healthy too. My husband and I own a farm in Hampton County where this deep green vegetable is one of our favorites. We wash our collards carefully and use kitchen shears to cut them into thick, two-inch shreds, which we add to a pot of boiling organic chicken broth and fresh green onions, including the stems, seasoned to taste. We make sure to not leave them on the stove for more than 20 minutes. The longer you boil them, the less the nutritional value. So keep sampling until they reach the consistency you like.
Collards also are excellent when added to various soups; so don’t be hesitant to experiment.
Fresh chard is somewhat of a new staple for traditional Southern cooks. A relative of the beet family, chard offers beautiful green, yellow and red color to winter dishes. Fresh young chard is great in salads, while more mature leaves can be sautéed or cooked. The bitterness typically fades with cooking, so also sample often until you get the taste and consistency you like.
So, don’t be shy. No need to wait until spring. Ask your grocer or you favorite farmer for fresh kale, collards and chard now. Your body will thank you.