Think fresh-from-the-garden greens and you may think summer. But spare a thought—and a place on your plate—for some winter greens recipes. Not only are cold-weather greens like cavolo nero, escarole, and endive stunning to look at, they’re also versatile workhorses in the kitchen. Cheryl Alters Jamison takes us on a tour.
Greens with Character
My late husband had a sports car in a color called “British racing green,” so beloved in the U.K. that it’s sometimes simply termed BRG. It’s not a single Pantone shade, but a range of striking greens. I couldn’t help but think about those hues while assembling this gorgeous mix of winter greens.
Summer may offer a kaleidoscope of vegetables, but it doesn’t have the corner on beauty. Winter produce holds its own stunning array of possibilities—and many of them should make summer green with envy.
Kale comes in a mix of colors and degrees of curliness. I’m especially partial to cavolo nero, or lacinato kale, the rough-textured, long, slim variety in deep forest green. The chard family offers varieties with stoplight-colored stems, while tangy mustard greens and collard greens shine simply cooked with a bit of pork. They can also add color and nutrients to dishes as diverse as scones and blended drinks.
If you thought green salads were a summer fling, feast your eyes on this winter mix of chicories—escarole, endives, and radicchios in varying colors and shapes. I’ll race you into the kitchen.
Winter’s Palette of Greens in Cheryl Alters Jamison’s Recipes
Minestrone
I’ve made versions of this vegetable-rich soup for most of my life, but never had a formal Winter Green recipe until today. Feel free to use more prosciutto, fewer carrots, or even a lonely celery stalk. I often add ditalini or another small pasta. If you have it, a chunk of rind from a wheel of Parmigiano-Reggiano adds subtle umami to the broth.
The fine mince of the sofrito melts into the soup, giving it complexity. One constant for me is the rough-textured cavolo nero—the star in the dish I first ate in Tuscany decades ago. Cavolo nero is now much easier to find in farmers’ markets and well-stocked produce sections.
This minestrone makes a flavorful base for ribollita, the hearty Tuscan dish in which soup is re-boiled with torn bread to create a savory bread pudding. Whether soup or ribollita, it’s perfection when you crave vegetables or simply need a warm hug in a bowl.
Chard & Feta Pie
Rainbow chard, with its colorful stems, shines in this open-faced version of Greek spanakopita. You can also use other chard or a mix of chard, mustard greens, or kale. I chose salted butter to “paint” the filo dough because it enhances the flavor of the crust.
The walnuts, layered between the sheets of pastry, add texture and a nutty richness. On the side, I added an optional saffron aioli—a quick, nontraditional sauce that acts like a ray of sunshine when dolloped over slices of the pie.
Savory Kale, Cheese, and Cornmeal Scones
These scones make a bright breakfast bread, but they also pair beautifully with a bowl of soup later in the day. The cornmeal adds texture, while buttermilk brings tang. Mustard greens lend little bursts of flavor balanced by slightly salty pecorino cheese. A smear of sweet butter is welcome, though not necessary—the scones are moist enough on their own.
Verde Eye-Opener
Blend this cheerful emerald beverage to kick-start your morning. The ginger adds zing to the greens and herbs, while apples offer natural sweetness. The TABLE crew liked it so much we joked about adding vodka later in the day. Porqué no?
Winter Chicories Salad with Persimmons and Avocado
If you think salads are just for summer, feast your eyes on this winter winter green recipe. Combine crisp leaves from the chicory family—escarole, frisée, Belgian endive, speckled Castelfranco radicchio, and red radicchio in both head and Treviso spear varieties.
Nestled among the greens are chunks of avocado, pomegranate arils, sliced beets, pepitas, and show-stopping orange persimmons. The Fuyu variety, squat and round, can be eaten crisp or soft like an apricot. You may also find Hachiya persimmons, which must ripen to custardy softness to eliminate their astringency. They’re great for scooping with a spoon, though they won’t hold shape in a salad.
A sweet-savory miso dressing ties the flavors together beautifully.
Recipes and Story by Cheryl Alters Jamison
Styling by Keith Recker
Photography by Tira Howard
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