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A Visual Guide to Cooking Greens at Epicurious P acked with vitamins A and C, calcium, iron, fiber, and folic acid, these dark leafy greens have gained popularity in recent years due to their high nutritional values. But before the health craze, cultures around the world—such as Italian and Chinese—had been incorporating these vegetables into their diets. This group of greens, unlike the more delicately flavored and smaller-sized salad greens, are hardy (in general, they tolerate colder weather better) and can be quite bitter, spicy, and pungent when eaten raw. And yet, in spite of all their differences in texture and taste, they are often interchangeable. Most recipes call for some cooking to reduce bitterness, as well as to soften the leaves and stems to make them edible and more palatable. Wilted, blanched, sautéed, braised, or even puréed, these greens add great balance and depth to any dish and pair especially well with garlic, lemon, and olive oil. You can find many of them at the grocery store or farmers' market. Bok Choy Kale