Get To Know Your Greens

Kale
Found to have great antioxidant capacity among
fruits and vegetables, kale is a member of the Brassica
family, cousin to cabbage, cauliflower and broccoli. It's
an excellent source of vitamins, A, C, and K. With a strong,
rich, peppery flavor, kale pairs well with other bold flavors,
such as soy sauce, pungent cheeses and bacon.
Collards
Containing more calcium than milk, collard greens also
are a part of the Brassica family. Like kale, they're a
fantastic source of vitamins A, C, and K and dietary
fiber. They have a mild, smoky flavor and are a staple in
Southern cooking. Collard leaves that are smaller will be
more tender and less bitter.
Chard
In the same family as quinoa, beets and spinach, chard offers
a phenomenal array of nutrients, including potassium, iron,
calcium and vitamin K. Chard can help with blood sugar
regulation and it provides excellent bone support. The flavor
of chard is bitter, pungent and slightly salty.
-Taste Magazine, November 2012