Dark leafy greens are always the first crops to start coming out of the fields. Greens are a powerhouse of nutrition and a crop we can harvest from over and over. All our leafy greens can be used in a salad, but there are hundreds of other ways to use them as well. Add them to stews and soups, steam or stir-fry them or roast them in the oven for two to three minutes. 

Swiss Chard 

A more bittersweet green that comes in a classic green and in a rainbow assortment of colors. It contains vitamins A, K, and C, as well as at least 12 different antioxidants. Both greens and stems are edible.  


A very popular green that can even be purple. It is slightly bitter raw but sweetens with bruising and cooking. Kale offers vitamins A, B6, C, and K and minerals like manganese and potassium. Both greens and stems are edible.   


Collards require cooking to break down some of the toughness of the leaves, but they’re also amazing for rolling up your favorite sandwich ingredients when you’re going easy on the bread. Collard greens are full of calcium, vitamin A, vitamin K, and folate plus phytonutrients lutein and zeaxanthin. 

For all of these hearty, thick greens you should rinse them under cold water, dry, and either use right away or store in a vented plastic bar or container with a barely damp paper towel to keep them crisp and fresh.  

Recipe: Greens Chips 


  • 6 to 8 ounces hearty greens, such as kale, chard, mustard, collards, or spinach 
  • 1/4 cup olive oil (not extra-virgin)
  • 1/4 teaspoon kosher salt  
  • 1 teaspoon seasoning (examples: garlic, chili powder, ranch seasoning, curry, etc.) 


  • Preheat the oven to 300 degrees F.  
  • Line 2 sheet pans with parchment paper.  
  • Wash and thoroughly dry the greens.  
  • Tear the larger leaves into 1 to 2-inch strips.  
  • Mix greens, olive oil, salt, and any seasonings together. 
  • Lay the greens in a single layer on the half sheet pans.  
  • Bake until the greens are dry and have darkened slightly, 15 to 20 minutes.  
  • Remove immediately from the pan on the parchment and transfer into a serving dish.  
  • Repeat with any remaining greens.  
  • Serve immediately, or store in a brown paper bag for up to 3 days.