Cooking with Hardy Greens


Hardy greens should be stored in the refrigerator, placed in a glass of water like a bouquet, with a bag loosely covering the leaves, or loosely wrapped in a damp paper towel. They can last for about a week.

Prep Tip

If eating only the leaf, fold the plant in half and slide your knife along the stem for a clean cut


Kale, chard, and collard greens are hardy greens that can be harvested throughout the year, with peak availability in the cooler months.

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