Uber-nutritious dark greens have a substantial flavor, which allows them to stand nearly on their own in simple side dishes.
Blanching this mix of Swiss chard, Tuscan kale, and mustard greens does not actually cook the greens but softens them, while shocking them in cold water keeps their color strong and vibrant. A quick saute in olive oil adds a garlicky kick.
Adding walnuts and goat cheese makes it a meal on its own; to prepare as a side, keep it simple with just the greens.
Made with carrots, watercress, cashews, and orange, this saladlike side dish is easy to make any time of the year.
The satisfying crunch of walnuts and the creaminess of fingerling potatoes gives a helping of salad greens added dimension; the nuts have a natural affinity for arugula, spinach, endive, and watercress.
Delicata squash is not as rich in beta-carotene as other winter squashes but it's a good source of dietary fiber and potassium. Here it's tossed with kale, cranberry beans, and a tangy balsamic dressing.
Have a family that's not too fond of brussels sprouts? Shredding them is a great way to sneak them onto the table without anyone knowing.
The pumpkin-seed-studded vinaigrette complements the texture and flavor of the escarole.