COOKING

Muscle Greens

Forget lettuce. For more satisfying, stick-to-the-ribs fare, turn to fresh and hearty leafy vegetables.

(Photo by Jim Scherer)

By Sheryl Julian and Julie Riven

April 15, 2007

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H earty leafy greens are nothing like salad greens. Where tender lettuces go from the salad spinner to the serving bowl, Swiss chard or kale usually needs blanching and a quick saute in a hot skillet. Their denser texture makes them chewier and in some ways more satisfying. Kale, simmered in broth with cannellini beans, then ladled over thick slices ... (Full article: 964 words)