Kale, chard, mustard greens, collard greens, beet greens and Brussels sprouts are called Winter Greens. Why? Probably because in areas with moderate climates like the northwest, they grow almost all winter long. Dark colors, rich flavors and sturdy textures fit with cold winter weather, and their distinctly intense flavors, just the opposite of delicate summer greens and squashes taste wonderful with roasted meats and poultry, in stews and soups or tossed with pastas.

If that’s not enough, how about the fact that they contain vitamins A, C, E, K and B6, calcium, iron, thiamin, folate, riboflavin, magnesium, manganese and potassium? Did I forget to add that winter greens also are a great source of fiber?

Plus, those nutritional positives stay intact for 7 – 10 days after winter greens are picked if they are refrigerated.

Kale is a cabbage with many varieties including: collard, winter red, lacinato (commonly called “curly”), white peacock, white Russian, red ursa (light or dark green leaves with very curly edges), collards, winter bar (grows thick, tall stem with umbrella leaves on top) and frosty lacinato rainbow (curly leaves look as though they are covered with frost).

Chard is not part of the kale family, but its ability to grow in cold weather, it’s sturdy leaves and multi colored stems qualify it as a winter green. Beet and turnip greens as well as heartier varieties of spinach also make great winter greens.

From November through March sautéed winter greens are part of two or three dinners a week at my dinner table. Because I mix different combinations of greens, add onion (red or yellow) or garlic, a little lemon juice and splashes of balsamic glaze or flavored vinegars, the greens never taste just like the ones I served the night before.

Hints

1. The stems of kale and other cabbage family greens are tough and often definitively bitter, so tear the leaves away from the stems before cutting up the leaves. I don’t buy mixed winter greens in pre cut bags or boxes because the stems are not removed and the packages do not indicate when the greens were picked (Yellowed leaves are at least two or three weeks old.).
2. The thicker the leaf the longer it takes to soften, so steam the kales, etc. first, then combine and sauté them with the more delicate greens (chard, spinach etc.).
3. Pre steamed greens can sit for up to 30 minutes before they are combined with other greens and sautéed.
4. Cooking tongs are a must have utensil, and they are perfect for tossing the greens while they cook.

Sautéed Mixed Winter Greens
Serves 4

Ingredients

The combination of greens is your choice

1 bunch curly kale
1 bunch collard greens
8 Brussels Sprouts
4 stems mustard Greens
1 bunch rainbow chard
1/2 cup coarsely chopped yellow onion,
2 drops Chinese Chili Paste or 5-6 dehydrated red pepper flakes
2 tbs. unsalted butter
Juice of 1/2 fresh lemon
Salt to taste
Extra virgin olive oil for sautéing
Balsamic Vinegar glaze*

Procedure

1. Wash off leaves of greens. Remove stems of cabbage family greens (for Brussels sprouts pick leaves away from the core, then snip off stem points). Stack the leaves and cut them into bite size pieces. Leave Brussel Sprout leaves whole.
2. Cut the leaves of remaining greens into bite size pieces. Cut 1-2″ off of the bottoms of chard stems and cut the stems into 1″ chunks.
3. Steam the cabbage family greens in a covered skillet or in the microwave (covered) until they are just soft enough to chew. They will soften more as they sauté. Set aside until you are ready to sauté.
4. In a skillet large enough to hold all of the greens, heat olive oil over medium heat. Add chopped onions and cook until they begin to soften. Add the uncooked greens first and the steamed greens next. Let the greens begin to cook for about 30 seconds, add hot pepper and then, using tongs, gently toss everything in the pan continuously until all the greens are cooked enough to eat (5 or 6 minutes).
5. Add butter and  lemon juice and then salt to taste.
6. To serve. Divide the greens among warmed dinner plates. Swirl about 1/2 tsp. Balsamic glaze over each portion and serve immediately.

*Balsamic vinegar glazes are available at many mainline supermarkets and from Amazon.com. They are made with aged Balsamic vinegar that is reduced significantly, so they seem to be a bit pricey, but drizzling uses so little that one container lasts for months. The glazes also come in small sizes and are best when just drizzled rather than poured. I use them over Burratta, chevre ice cream, grilled artichokes, in pureed soups and as a taste intensifier in Bolognese and Marinara sauces.