Mustard greens, chard, collard greens and kale are some of the most common you’ll see at grocery stores and farmers markets.

From romaine to kale, dietitians rank the most nutrient-dense leafy greens and lettuces for your soups and salads. They also ...

These culinary chameleons can be braised, sautéed, or enjoyed raw in salads. Here’s how to choose and use them. Elizabeth Mervosh is a recipe tester and developer for People Inc. Food Studios in ...

I love using kale because it’s a very hearty and versatile green — it stands up well to heat and is more nutrient-dense than regular lettuces. When I’m preparing a meal, I always like to stack the ...

Like the other greens listed here, kale comes in several varieties, such as the bright green, ruffly leaves known as curly kale; a similarly textured variety with red or purple stems known as Russian ...

To the unknowing eye, the farmers market in chillier months may be uninspiring — tomatoes and stone fruit are a long way off, and all you see at vendors’ tables are bunches of hearty greens, a ...