Storage
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
Seasonality
Kale, chard, and collard greens are hardy greens that can be harvested throughout the year, with peak availability in the cooler months.
Explore Hardy Green Recipes
- All Things Local: Yooper Jambalaya
- Asian Lettuce Wraps from the Pittsfield Township Farmers Market
- Black Eyed Peas and Collard Greens in Coconut Milk with Blue Cornbread
- Carnitas Tacos with Garden Fiesta Rice
- Coney Bao
- Cooking with Kids: Curried Chickpea Wraps
- Creamy Bean & Kale Soup
- Grandpa’s Easy Fridge Pickles
- Lamb Chops w/Buckwheat + Black Pepper Strawberries
- Oyster Mushroom Stew with Potatoes and Kale
- Plath’s Glazed Pork Chop
- Red Vegetable Chowder
- Squash Bowl
