With spring here but its true warmth still weeks away, winter-weary cooks looking for an appealing splash of color can feast on the bright hues of classic greens.
From curly-leafed kale to red-stalked Swiss chard to classic collards, greens can add nutrition to a wide variety of dishes, says chef Carl Conway of Second Helpings, an Indianapolis-area organization that prepares meals for those in need using surplus food collected from grocers and restaurants.
Star-Gazette.COM - Twin Tiers Life
I just don't seem able to get past collards and such...