They are best when blanched first and combined with other ingredients. Mustard greens have slightly fuzzy bright green oval leaves with frilly, serrated edges with a yellow tint. Their sharp, sometimes bitter taste mellows when cooked in broth. Collard greens have large, smooth, leathery dark green leaves that have a mildly assertive flavor. Be sure to cut off the tough, inedible stems at the base of the leaves when preparing collard greens.
Swiss chard has a contrast of dark green leaves against crisp flat, white stems.
Use of our site constitutes acceptance of our Terms of Use . Advocate Health Care respects your privacy. We invite you to view our Privacy Policy .