"He gingerly added bunches of greens to my shopping bags as if they were long-stemmed roses: curly kale, black (Tuscan) kale, chard (rainbow and white), collard greens, spinach and a head of escarole. "I mean ... like ... what are you going to do with them?" "I'm going to cook them," I said. I kept it vague. He seemed overwhelmed, and the next customer's groceries were starting to come down the conveyor belt for bagging. "They're vegetables. I'm making vegetables.""
"Leafy greens are delicious and healthy winter vegetables, and they deserve more love. They take some time and effort to prepare, unlike an heirloom tomato in August, which requires nothing more than slicing and salting. But this isn't August, and happiness in winter requires that you deal with reality. Besides, they're worth the washing and trimming. Once that's done, they practically cook themselves; it's mostly hands-off cooking time."
Leafy greens such as chard, collards and kale are inexpensive, nutritious vegetables that reach peak flavor during winter. Slow cooking greens in olive oil with onions and garlic yields tender, rich dishes with complex, earthy flavors. Preparation requires washing, trimming and some time, but the actual cooking is largely hands-off. A simple technique taught by a member of the Chino Farm family produces unexpectedly luxurious results. Diverse bunches including curly and Tuscan kale, rainbow chard, spinach and escarole are widely available year-round and cost far less than single heirloom tomatoes.
Read at Los Angeles Times
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