Veggie-in-the-Spotlight: Winter Greens

I have long been asking: Is there such a plant as a "Winter Green"? When is it in season, exactly? And how do I cook "it"?

This is what I've discovered:

"Winter Greens" is the collective name given to the edible leafy parts of a whole variety of vegetables. Although Wikipedia defines Winter Greens as being related closely to the cabbage, it might be more helpful to know that all of the following fall into the Winter Greens category:

Broccoli leaves
Cauliflower leaves
Chard
Kale
Mustard
Pak choi
Savoy cabbage
Spinach
Spring cabbage
Sprouts and
Turnip leaves or "turnip greens" if you're in the USA.

The joy of eating Greens (and some other vegetables) after there has been a light frost is that the sugar gets trapped by the cold in the leaves rather than travelling down the plant, improving the flavour.

In Season?

In general, you're likely to receive bagged greens from your supplier throughout Autumn and Winter. Which greens you will receive when will of course vary.

Buy?

As with any leafy ingredient, look for bright, robust leaves with no wilting or yellowing.

Store?

Best stored in bags in the salad drawer.

Cook?

Really young leaves, or leaves of the more delicate plants, can be eaten raw in salads or stirred raw into risottos and pasta dishes.

Older / sturdier leaves will need to be cooked, and have a reputation for being bitter if not cooked appropriately.

The first thing is to wash them really well to remove grit.

If the stems are tender, use the whole thing as one ingredient. If the stems are tough, you can tear the leaves off along the stem and either compost the stems or use as two ingredients, chopping and cooking the stems for slightly longer.

Steaming them is not always a great idea if the leaves are bitter. Better to try simmering them lightly in a mild stock, broth or wine.

Suggested Winter Greens Recipes

Black Nero Cabbage Soup

Dutch Potatoes with Winter Greens

Kale And Roquefort Parcels

Spinach And Potato Curry

Spinach Gnocchi